Aly, S., Nadir, A. (2003). ~AZAR~S RISK ASSESSMENT OF CERTAIN TOXIGENIC FUNGI pN INFECTED CORN GRAINS: WITH SPECAIL REFFRE~CES TO CHEMICAL COMPOSITION AND RHEOL9GI~AL PROPER.TIES.. Journal of Food and Dairy Sciences, 28(8), 6207-6219. doi: 10.21608/jfds.2003.245069
Soher E. Aly; A. S. Nadir. "~AZAR~S RISK ASSESSMENT OF CERTAIN TOXIGENIC FUNGI pN INFECTED CORN GRAINS: WITH SPECAIL REFFRE~CES TO CHEMICAL COMPOSITION AND RHEOL9GI~AL PROPER.TIES.". Journal of Food and Dairy Sciences, 28, 8, 2003, 6207-6219. doi: 10.21608/jfds.2003.245069
Aly, S., Nadir, A. (2003). '~AZAR~S RISK ASSESSMENT OF CERTAIN TOXIGENIC FUNGI pN INFECTED CORN GRAINS: WITH SPECAIL REFFRE~CES TO CHEMICAL COMPOSITION AND RHEOL9GI~AL PROPER.TIES.', Journal of Food and Dairy Sciences, 28(8), pp. 6207-6219. doi: 10.21608/jfds.2003.245069
Aly, S., Nadir, A. ~AZAR~S RISK ASSESSMENT OF CERTAIN TOXIGENIC FUNGI pN INFECTED CORN GRAINS: WITH SPECAIL REFFRE~CES TO CHEMICAL COMPOSITION AND RHEOL9GI~AL PROPER.TIES.. Journal of Food and Dairy Sciences, 2003; 28(8): 6207-6219. doi: 10.21608/jfds.2003.245069
~AZAR~S RISK ASSESSMENT OF CERTAIN TOXIGENIC FUNGI pN INFECTED CORN GRAINS: WITH SPECAIL REFFRE~CES TO CHEMICAL COMPOSITION AND RHEOL9GI~AL PROPER.TIES.
1Food Toxicology and Contaminants Dept., National Research Center
2Food Technology, Dep., National Research Center, Dokkl, Calro.Egypt
Abstract
Fifty com kemel samples freshly harvested and dried, collected from local Markets were tested for the presence of mycotoxins. fungal infection and occurrence of fungal species. Aflatoxin (All) and fvmonisin (FB,) producing isolates were identified. T~e results indicated that the com samples were free of mycotoxins, while the percentage of infection of kernels was 74%. Asp < /em>ergillus flavus (46.5%) was the dominant sgecies followed by A. sedow;. and Fusstivm moniliforrne. The lowest frequency 185 recorded for A. niger .Aflatoxin 8, (an B,) was detected in 22% of corn samples ot 9 mean level of 80).lg IKg. Fifteen samples (30%) were contaminated wilh Furnoosin 0, (FB,) at a mean level of 180).19 IKg. Both An 6, and FB, were Co- occurrence 'n 6 (12%) samples, while 48% of corn grain sample were free of both toxins. 25% of A.nevus isolates and 20% of F. moniliforrne were able to producel mycotoxin a levels ranged from 10·100 ).IglKg All and 8.6,280 Ilg/kg FB, respec!ively -: l -;'he gro .• ..,th of A flavus and F. monililorrne was effect on chemical composition anq't viscosity of infected corn grains. The changes were depen':ed on the fungal Speciej:-:
Total sugars showed significant increases reached to 25.6%, as well as reducin '. 21.3% and nonrecJucing sugars 30%. Moreover, en increase in protein conten (7 .. 34% And 17.22%) and fibers (9,7% and 13.03%) were recorded fer infected co .. k with A. Itevus and F. monili{orme respectively. On the other hand, slight decreases in starch (1.54%) and ash contents were recorded. The dough made from infected corn showed higher Viscosity. while the temperature at the maximum viscosity and gelation temperature 1(70.5 0c) were decreased compared with the control (73.5 0q. The results concluded that the storage conditions were the main factor to prevent the fungal growth that caused not only changes in chemical composition but also produce large amoun of mycotoxins dUB to contamination corn during storage period.
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