Effectiveness of processing treatments on aflatoxins in wheat

Aflatoxin contaminated wheat was categorized in three levels as low (50 ppb), medium (50–100 ppb) and high (100 ppb) aflatoxin content. The effect of three processing treatments (washing, scouring and product preparation) on aflatoxin reduction in wheat was assessed. Washing of seeds was least effective in reducing aflatoxins content. Preparation of Chapatti reduced 58.01% aflatoxins, whereas, further reduction in aflatoxin content was observed in snacks prepared by extrusion (74.28%). Chapatti prepared after scouring (upto 10%) showed 70.58% per cent reduction in aflatoxin content.