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Destruction of aflatoxin in rice by different cooking methods.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/3705/
JFST-163-79
 
Title Destruction of aflatoxin in rice by different cooking methods.
 
Creator Fasiha, Rehana.
Basappa, S. C.
Murthy, V. S.
 
Subject 01 Rice
02 Fungi
03 Cooking-Recipes
 
Description Rice naturally infested with aflatoxin-B1-producing moulds, and rice samples to which aflatoxin-containing mouldy rice was added or rice samples to which aflatoxin B1 had been added were subjected to normal cooking for 30 min, cooking with excess water (25 g rice with 200 ml water) or pressure cooking (15 lb/in-2 gauge for 5 min). Initial aflatoxin content of the rice ranged from 0.02 to 4.00 p.p.m. in various samples. Normal cooking destroyed 49% of aflatoxin. Pressure cooking and cooking with excess water destroyed 73 and 81.6% aflatoxin, resp. Pressure cooking of rice seems to be an effective measure for reducing aflatoxin content.
 
Date 1979
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/3705/1/JFST_16%283%29_111-112.pdf
Fasiha, Rehana. and Basappa, S. C. and Murthy, V. S. (1979) Destruction of aflatoxin in rice by different cooking methods. Journal of Food Science and Technology, India, 16 (3). 111-112, 9 ref..