Plant addition impact on aflatoxin <scp>B1</scp> levels, physico?chemical, nutritional, and sensory properties of fried peanut biscuits

Aflatoxin B1 is a mycotoxin that can be present in peanut-based products, such as fried peanut biscuits, if Good Agricultural Practices are not respected. Impact of plant powder presence on aflatoxin levels was investigated contaminated biscuits. It observed adding 2% Moringa oleifera led to significant (p < .05) reduction the toxin after 3 hr contact time dough before frying step. The level estimated at 17%. addition moringa also have some nutritional benefits. doubled content iron and calcium leading products could bear claim “source of” for 100 g There almost no loss those minerals during ?-carotene nutrient powder, unfortunately losses step were 78%, probably due molecule migration from biscuit bath. Adding safety benefits, however, consumer acceptance should studied color well smell flavors significantly impacted .05). recommended pursue investigation role onto degradation understand mechanism behind assess toxicity secondary molecules generated.