The fate of aflatoxins during processing of maize into muthokoi – A traditional Kenyan food

Abstract

The effect of processing muthokoi, (a traditional dehulled maize dish in Kenya) on aflatoxin content of naturally contaminated maize was investigated. Dehulling decreased aflatoxin levels by 46.6% (5.5–70%) in maize samples containing 10.7–270 ng/g aflatoxin levels. Soaking muthokoi in 0.2%, 0.5% and 1.0% solutions iati, sodium hypochlorite or ammonium persulphate for 6 or 14 h further decreased aflatoxin contents by 28–72% in maize samples containing 107–363 ng/g aflatoxin levels, and boiling muthokoi at 98 °C for 150 min in 0.2–1.0% w/v iati decreased aflatoxin contents by 80–93% in samples having 101 ng/g aflatoxin contamination. Findings imply that exposure to acute aflatoxin levels in maize is minimised during processing and preparation of muthokoi.