Peanut seeds were prepared with variations in roasting conditions. Positive correlations were obtained between loss of aflatoxins in the products and the roasting conditions. Seeds dry- roasted at 140OC for 40 min resulted in 58.8% and 64.5% reductions in AFB1 and AFG1, those roasted at 1500C for 25 minutes resulted in 68.5% and 73.3% reductions in AFB1 and AFG1, respectively. Roasting at150OC for 30mins led to 70.0% and 79.8% reductions in AFB1 and AFG1 respectively. Key words: Peanut, aflatoxin, roasting.
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Ogunsanwo et al. (2004) studied this question.
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