@Article{pakinsight,
AUTHOR = {},
TITLE = {Reduction of Aflatoxins and Microorganisms in the Koura-Koura Produced in Burkina Faso with Spices and Aromatic Leaves},
JOURNAL = {Journal of Food Technology Research},
VOLUME = {8},
YEAR = {2021},
NUMBER = {1},
PAGES = {9-17},
URL = {http://www.pakinsight.com/archive/58/06-2021/1},
ISSN = {2312-3796},
ABSTRACT = {Koura-koura is a product resulting from the processing of peanut. This study consisted of producing koura-koura with garlic, pepper, ginger and mint to reduce aflatoxins and microorganisms. The objective of this work is the decontamination of koura-koura with spices and aromatic leaves. Aflatoxin determination was performed by HPLC and microbiological analyses were carried out according to standard methods. A total of 18 samples were analyzed, including 3 peanut samples, 2 peanut paste samples, 1 koura-koura control sample, and 12 samples of koura-koura spices and aromatic leaves. Total aflatoxin B1, B2, and aflatoxin levels in the samples ranged from 0.58±0.49 ?g/kg to 3.66±0.10 ?g/kg; 2.23±0.41 ?g/kg to 14.02±0.88 ?g/kg; 2.87±0.20 ?g/kg to 17.75±0.58 ?g/kg, respectively. Aflatoxins G1 and G2 were not detected in all samples. The total mesophilic aerobic flora (TMAF) ranged from 1.60±1.57 x101 CFU/g to 4.50±1.28 x105 CFU/g and the yeast and mould flora ranged from 1.80 ± 1.68 x101 CFU/g to 2.80±0.74 x101 CFU/g. No samples were contaminated with thermo-tolerant coliforms and total coliforms were present in a single sample (1.30 ± 1.64 x 101 CFU/g). The results of the study on the reduction of aflatoxins and microorganisms in koura-koura with spices and aromatic leaves contribute significantly to food safety.},
DOI = {10.18488/journal.58.2021.81.9.17}
}