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Abstract
The effectiveness of microwave roasting for reducing aflatoxin contamination in peanuts was investigated. Contaminated peanuts were treated in a specially constructed experimental microwave unit in 2kg batches for various times at two different power levels. The results suggest that aflatoxin contamination can be consistently reduced by better than 95% by heating the nuts to a temperature of at least 150°C. The rate of heating appears to have very little or no effect since similar results were obtained for a 5min treatment at a power level of 3.2kW and a 16min treatment at 1.6kW. These treatments also resulted in a satisfactory degree of browning, while protein and fatty acid content were not measurably affected. The operating cost of a microwave processor is estimated to be 1.5¢/kg.
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Schedule a callMore From: Canadian Institute of Food Science and Technology Journal/Journal de L'Institut Canadien de Science et Technologie Alimentaire
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