This study was carried out to reveal the effect of Bojo powder on Aflatoxin production and growth of Aspergillus flavus 'ITCC 5192' in maize grain stored at four different moisture levels of 13, 17, 21 and 24%. For the inhibition study, Bojo powder was used in the concentration of 0.0, 0.5, 0.75, 1.0, 1.25 and 1.5% (w/w) in maize samples. After inoculation of Aspergillus flavus .ITCC 5192. and incubation for 15 days, Aflatoxins were extracted and quantified by using Thin Layer Chromatography (TLC). Maize sample with moisture content 17% and Bojo powder concentration at 1.0% prevented the growth of Aspergillus flavus and production of Aflatoxin. Aflatoxins as high as 1416ppb were detected in control sample (i.e. no Bojo added) and stored at 17 and 21% respectively. Formation of Aflatoxins and growth of Aspergillus flavus 'ITCC 5192' was not completely inhibited in maize grains at high moisture levels (i.e. 21 and 24%). J. Food Sci. Technol. Nepal, Vol. 6 (59-64), 2010 DOI: http://dx.doi.org/10.3126/jfstn.v6i0.8261

A rice grit-corn grit-chickpea flour blend was used as a model feed system for extrusion. Response surface methodology was used to study the effects of level of incorporation of cassava flour in feed composition (5-25%), feed moisture (12-16%), screw speed (1000-1400 rpm) and barrel temperature (80-120°C) by using a single screw extruder. Among the independent variables, feed moisture was found to be the most influential (p<0.05) to bulk density (BD), water solubility index (WSI) and water absorption index (WAI). Cassava flour level affected lateral expansion (LE) most significantly, however, temperature affected all the dependent variables equally at p<0.05, while screw speed altered significantly BD, WSI and WAI only.