Fate of aflatoxins M₁ and B₁ within the period of production and storage of Tarkhineh: A traditional Persian fermented food

Abstract

In 21st century, food products containing aflatoxins above the maximum residue limit have been the center of debate throughout the world since they endanger human healthy lifestyle and commodities

Protective effects of dietary Kefir against aflatoxin B1‐induced hepatotoxicity in Nile tilapia fish, Oreochromis niloticus

“…Indeed, it was reported that Kefir was able to adsorb AFB1 and consequently reduce their toxicity Ben Taheur et al, 2017). Previous studies reported a significant correlation between pH reduction and AFB1 breakdown, since the production of organic acids and other fermentation by-products can detoxify AFB1 (Moradi et al, 2022).…”

The effect of sourdough, turnips, and butternut squash on the physicochemical and nutritional properties of Doowina functional food during fermentation

“…Fermented dairy–cereal‐based foods can provide valuable bioactive compounds that contain sufficient essential amino acids due to the presence of milk protein, which compensates for the deficiency of essential amino acids such as lysine and threonine in cereals and promotes consumer health (Mashak et al., 2014 ). Doowina in Kurdish or Tarkhineh, Tarkhowana, Tarhana in Turkish, one of the local products of the western regions of Iran (Kermanshah, Ilam, Kurdistan, Lorestan, and Hamedan), is made from the fermentation of wheat flour, salt, and concentrated ayran (drinking yogurt) (Moradi et al., 2022 ). It tastes like sour wheat bread.…”

“…and threonine in cereals and promotes consumer health (Mashak et al, 2014). Doowina in Kurdish or Tarkhineh, Tarkhowana, Tarhana in Turkish, one of the local products of the western regions of Iran (Kermanshah, Ilam, Kurdistan, Lorestan, and Hamedan), is made from the fermentation of wheat flour, salt, and concentrated ayran (drinking yogurt) (Moradi et al, 2022). It tastes like sour wheat bread.…”