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Grain Processing Methods’ Effectiveness to Eliminate Mycotoxins: An Overview

https://doi.org/10.14233/ajchem.2021.23374
Chinaza Godswill Awuchi
Department of Biochemistry, Kampala International University, Ishaka, Uganda
Erick Nyakundi Ondari
Department of Biochemistry, Kampala International University, Ishaka, Uganda
Chigozie E. Ofoedu
Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, 460114, Imo, Nigeria
James S. Chacha
Department of Food Technology, Nutrition and Consumer Sciences, Sokoine University of Agriculture, 3006, Morogoro, Tanzania
Waheed A. Rasaq
Department of Applied Bioeconomy, Wroclaw University of Environmental and Life Sciences, 50-375 Wroclaw, Poland
Sonia Morya5
1Department of Biochemistry, Kampala International University, Ishaka, Uganda 2Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, 460114, Imo, Nigeria 3Department of Food Technology, Nutrition and Consumer Sciences, Sokoine University of Agriculture, 3006, Morogoro, Tanzania 4Department of Applied Bioeconomy, Wroclaw University of Environmental and Life Sciences, 50-375 Wroclaw, Poland 5Department of Food Technology, Lovely Professional University, Phagwara-144001, India 6Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 50-375 Wroclaw, Poland *Corresponding authors: E-mail: awuchichinaza@gmail.com; waheed.rasaq@upwr.edu.pl; charlesokpala@gmail.com
Charles Odilichukwu R. Okpala
Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 50-375 Wroclaw, Poland

Corresponding Author(s) : Chinaza Godswill Awuchi

awuchichinaza@gmail.com

Asian Journal of Chemistry, Vol. 33 No. 10 (2021): Vol 33 Issue 10, 2021

Abstract

Mycotoxins like aflatoxins, ochratoxins, patulin, citrinin, deoxynivalenol (DON), fumonisins, trichothecenes, etc., produced by molds (Aspergillus avus, A. parasiticus, Penicillin spp, etc.) could occupy such grains as peanuts, millet, sunower, cassava, beans, sesame, sorghum, maize, etc. In order to either eliminate and or reduce the levels of mycotoxins, as well as detection limits, there are a number of grain processing techniques that have been reported in the literature. In this article, an overview of the effectiveness of grain processing methods to eliminate mycotoxins was performed. Specifically, the grain processing techniques considered include: extrusion, alkaline cooking, flaking, roasting, frying, baking, milling, cooking, cold plasma, cleaning, trimming, sorting, as well as chemical treatments like the use of sodium hydroxide, citric acid, sodium bisulfite and ammonia. Overall, while most methods seem effective in reducing some mycotoxins over others, more studies are required to identify how these methods particularly their combinations would elevate the removal/degradation of mycotoxins in grains, particularly to safer levels.

Keywords

Agrofood processing Aflatoxins Ochratoxins Deoxynivalenol Fumonisins
Godswill Awuchi, C., Nyakundi Ondari, E., E. Ofoedu, C., S. Chacha, J., A. Rasaq, W., Morya5, S., & Odilichukwu R. Okpala, C. (2021). Grain Processing Methods’ Effectiveness to Eliminate Mycotoxins: An Overview. Asian Journal of Chemistry, 33(10), 2267–2275. https://doi.org/10.14233/ajchem.2021.23374
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