Aims: To evaluate the effects of the extrusion cooking process on the inactivation of mycotoxins in corn¯our. Methods and Results: Samples of corn¯our experimentally contaminated with a¯atoxin B 1 (AFB1) (50 ppb) and deoxynivalenol (DON) (5 ppm) were extruded. The effects of three extrusion variables (¯our moisture, extrusion temperature and sodium metabisulphite addition) were analysed according to a two-level factorial design. The process was effective for the reduction of DON content (higher than 95%) under all the conditions assessed, but was only partially successful (10±25%) for the decontamination of AFB1. Conclusions: Extrusion cooking is effective for the inactivation of DON but is of limited value for AFB1, even if metabisulphite is added. More severe extrusion conditions are needed for the detoxi®cation of AFB1. Signi®cance and Impact of the Study: As contamination with DON occurs mainly in the ®eld prior to harvesting and that of AFB1 is normally produced during grain storage, maize is often contaminated with DON but not with AFB1. Under these conditions, the described extrusion process can be used for the detoxi®cation of DON. The addition of sodium metabisulphite did not signi®cantly affect the inactivation of AFB1. Extrusion cooking is therefore an appropriate treatment for vomitoxin-contaminated maize in countries where, because of the prevailing conditions, these are the only toxins present.
In order to analyze the effects of extrusion temperature (T: 164, 182, 200 °C) and grits moisture content (g/100 g sample) (%M: 14, 16.5, 19) on textural and physicochemical properties of red sorghum extrudates, whole grain flour was extruded according to a factorial experimental design. The higher values for specific mechanical energy consumption (1006.98 J/g) and expansion (3.36) were obtained at 164 °C-14%M and for sensorial hardness at 164 °C-19%M. While for specific volume, the highest value (10.41 cm³/g) was obtained at 200 °C-14%M. Water solubility and water absorption were directly related with T and inversely with M. Microscopic observation of the samples indicates that the greatest cooking degree was obtained at 200 °C-4%M and the lowest at 164 °C-19%M. Extrusion at 182 °C-14%M allows obtaining an expanded product with good properties. Proximal composition did not show statistically significant differences with raw sample. Extruded sample showed a 25.4% reduction of available lysine and a 31% increase in protein digestibility.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.