Effects Of Cookıng Methods Of Wheat And Legumes On Aflatoxın Bj and Ochratoxın A Stabılıty

Abstract

Ailatoxin B, 19.1 jag and ochratoxin A 38.2 pg were added before cooking raw wheat and dry legumes. Detenninations were made thin layer chromotograhy (TLC). Destruction of ailatoxin B, are found during cooking roasted com 38.7%, and during cooking dry bean 30.4, whereas only 4.7% of the toxin added was destroyed after preparing of kısır. Destruction of ochratoxin A are found during cooking dry bean, roasted rice pilav 41.9% and 38.5% respectively. Whereas only 8.4 of the ochratoxin A added was destroyed after preparing of kısır. This would indicate that destruction of ailatoxin B, and ochratoxin A by processing into such food products is not possible and the best protection would be to prevent toxin formation.