Kinetics of aflatoxin degradation during peanut roasting

Abstract This study investigated aflatoxin degradation during peanut roasting. First, peanuts contaminated with three initial aflatoxin concentrations (35, 332 and 695 μg/kg) were roasted at 180 °C for up to 20 min. The percentage of aflatoxin degradation after 20 min were 55, 64 and 81% for peanuts contaminated with aflatoxin at 35, 332 and 695 μg/kg, respectively. This difference was statistically significant (p