Extrusion Cooking Reduces Recoverability of Fumonisin B 1 from Extruded Corn Grits

A split‐split plot design was used to determine the effects of extrusion cooking on the recoverability of the mycotoxin Fumonisin B 1 (FB 1 ). Unextruded and extruded samples of spiked corn grits were analyzed for FB 1 by two methods, commercial enzyme linked immunosorbant assay (ELISA) and HPLC. Extrusion cooking resulted in more apparent loss of FB 1 with mixing screws than nonmixing screws. Losses of recoverable FB1 ( p ≤0.05) were observed at 120°C and 160°C with the mixing screws. A linear increase in loss of recoverable FB 1 was observed (with the nonmixing screws) as the moisture content increased.