Aflatoxin and nutrient contents of peanut collected from local market and their processed foods

International Symposium on Food and Agro-biodiversity 2017

农业科学;生物科学

Ginting, E.^1 ; Rahmianna, A.A.^1 ; Yusnawan, E.^1

Indonesian Legumes and Tuber Crops Research Institute (ILETRI), PO Box 66, Malang, East Java

65101, Indonesia^1

关键词: Aflatoxin B1;    Fat contents;    Heat processing;    Local markets;    Nutrient contents;    peanut;    Processing method;    Protein contents;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/102/1/012031/pdf
DOI  :  10.1088/1755-1315/102/1/012031

来源: IOP

【 摘 要 】

Peanut is succeptable to aflatoxin contamination and the sources of peanut as well as processing methods considerably affect aflatoxin content of the products. Therefore, the study on aflatoxin and nutrient contents of peanut collected from local market and their processed foods were performed. Good kernels of peanut were prepared into fried peanut, pressed-fried peanut, peanut sauce, peanut press cake, fermented peanut press cake (tempe) and fried tempe, while blended kernels (good and poor kernels) were processed into peanut sauce and tempe and poor kernels were only processed into tempe. The results showed that good and blended kernels which had high number of sound/intact kernels (82,46% and 62,09%), contained 9.8-9.9 ppb of aflatoxin B1, while slightly higher level was seen in poor kernels (12.1 ppb). However, the moisture, ash, protein, and fat contents of the kernels were similar as well as the products. Peanut tempe and fried tempe showed the highest increase in protein content, while decreased fat contents were seen in all products. The increase in aflatoxin B1of peanut tempe prepared from poor kernels > blended kernels > good kernels. However, it averagely decreased by 61.2% after deep-fried. Excluding peanut tempe and fried tempe, aflatoxin B1levels in all products derived from good kernels were below the permitted level (15 ppb). This suggests that sorting peanut kernels as ingredients and followed by heat processing would decrease the aflatoxin content in the products.