Please use this identifier to cite or link to this item: http://hdl.handle.net/11189/6716
Title: Effect of the traditional cooking practice on fumonisin content of maize porridge consumed in the former Transkei region of South Africa
Authors: Shephard, GS 
Rheeder, JP 
van der Westhuizen, L 
Keywords: fumonisin,;exposure;maize;Africa;porridge;pap
Issue Date: 2012
Publisher: Wageningen Academic Publishers
Source: World Mycotoxin Journal: 5 (4) - Pages: 405 - 407
Journal: World Mycotoxin Journal 
Abstract: Fumonisin exposure in the rural district of Centane, former Transkei region of South Africa, has largely been determined from surveys of fumonisin levels in home-grown maize kernels collected from household storage cribs, rather than from the traditional cooked dishes. In this current study, five samples of home-grown maize kernels were ground in the conventional manner of the district, i.e. without separation of any kernel components. The contamination levels of total fumonisins (FB1+FB2+FB3) in the resultant meals ranged from 2.130 to 13.27 mg/kg. In each of two separate villages, five volunteer householders each cooked a portion of one of the maize meals into a traditional porridge. The resultant ten porridges were subsequently analysed for fumonisins by HPLC. The mean decrease in total fumonisin levels, based on a dry weight basis and corrected for recovery, was 11.3% (standard deviation 6.9%), confirming that preparation of traditional porridge has only a limited effect on fumonisin exposure in this population.
Description: Article
URI: http://hdl.handle.net/11189/6716
DOI: https://doi.org/10.3920/WMJ2012.1445
Appears in Collections:HWSci - Journal Articles (DHET subsidised)

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