ORIGINAL PAPER
Effect of moisture content, lactic acid addition and
extrusion conditions on reduction of β-aflatoxins in
milled sorghum (Sorghum L. Moench)
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1
UNAM -FESC. Av. J. Jiménez Cantú S/N, Col. Atlamica,
Cuautitlán Izcalli, C.P. 57740, México
2
CINVESTAV-IPN,
Apartado postal 1-798, C. P. 76230, Querétaro-México
3
DIPA-Autonomous University of Queretaro,
Cerro de las Campanas, S/N C.P. 76010, Querétaro, México
Publication date: 2008-06-24
Corresponding author
A. Méndez-Albores
UNAM -FESC. Av. J. Jiménez Cantú S/N, Col. Atlamica,
Cuautitlán Izcalli, C.P. 57740, México
J. Anim. Feed Sci. 2008;17(3):442-451
KEYWORDS
ABSTRACT
Sorghum flour contaminated with β-aflatoxins at a level of 140±7.34 ng/g was extrusion-cooked
in a single screw extruder under two different conditions: moderate (ME) and severe (SE). The
difference in the processing conditions was in the temperature profile of the barrel sections of the
extruder: 60-80-100°C for ME and 80-150-200°C for SE, respectively. The flour moisture content
(MC) was adjusted at 20, 25 and 30% by means of aqueous lactic acid (LA) at concentrations of 0,
0.5, 1.0, 2.0, 4.0 and 8.0 N. The effect of the three extrusion variables (temperature profile, MC and
LA concentration) was analysed as a completely randomized factorial design 2 ×3 × 6. The barrel
temperature profile, in combination with the MC and LA concentration, significantly affected the
extent of aflatoxin reduction in the extruded sorghum. The recovered aflatoxin decreased with an
increase in MC and LA concentration, in both temperature-profiles evaluated. The SE condition
produced higher aflatoxin degradation rates (from 16.38 to 67.09%) than the ME condition (up to
19.79%).
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