The fate of aflatoxins during processing of maize into muthokoi – A traditional Kenyan food

The effect of processing muthokoi, (a traditional dehulled maize dish in Kenya) on aflatoxin content of naturally contaminated maize was investigated. Dehulling decreased aflatoxin levels by 46.6% (5.5–70%) in maize samples containing 10.7–270 ng/g aflatoxin levels. Soaking muthokoi in 0.2%, 0.5% and 1.0% solutions iati, sodium hypochlorite or ammonium persulphate for 6 or 14 h further decreased aflatoxin contents by 28–72% in maize samples containing 107–363 ng/g aflatoxin levels, and boiling muthokoi at 98 °C for 150 min in 0.2–1.0% w/v iati decreased aflatoxin contents by 80–93% in samples having 101 ng/g aflatoxin contamination. Findings imply that exposure to acute aflatoxin levels in maize is minimised during processing and preparation of muthokoi.