Plant addition impact on aflatoxin B1 levels, physico‐chemical, nutritional, and sensory properties of fried peanut biscuits

Abstract

AbstractAflatoxin B1 is a mycotoxin that can be present in peanut‐based products, such as fried peanut biscuits, if Good Agricultural Practices are not respected. Impact of plant powder presence on aflatoxin B1 levels was investigated in contaminated peanut biscuits. It was observed that adding 2% of Moringa oleifera powder led to a significant (p < .05) reduction of the toxin after 3 hr of contact time in the dough before the frying step. The toxin level reduction was estimated at 17%. The addition of moringa powder can also have some nutritional benefits. It doubled the content of iron and calcium in the biscuits, leading to products that could bear a claim “source of” for 100 g of biscuits. There was almost no loss of those minerals during the frying step. β‐carotene content is a nutrient present in moringa powder, unfortunately the losses during the frying step were estimated at 78%, probably due to the molecule migration from the biscuit to the frying bath. Adding 2% moringa powder in fried peanut biscuit could present safety and nutritional benefits, however, consumer acceptance should be studied as the color as well as the peanut smell and flavors were significantly impacted (p < .05). It is recommended to pursue the investigation of the role of moringa powder onto the toxin degradation to understand the mechanism behind and assess the toxicity of the secondary molecules generated.