Abstract
Five varieties of amaranth seeds, cooked and uncooked, were inoculated with toxigenic strains of Aspergillus spp. and the levels of aflatoxins were quantitated. Cooking seeds prior to inoculation increased the level of aflatoxins; aflatoxin levels were the same in all the amaranth varieties inoculated. Aflatoxin level was much lower on amaranth than on rice, corn or winged bean.
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