Preparation of South African maize porridge : effect on fumonisin mycotoxin levels

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dc.contributor.authorStockenstrom, S.
dc.contributor.authorLeggott, N.L.
dc.contributor.authorMarasas, W.F.O.
dc.contributor.authorSomdyala, N.I.M.
dc.contributor.authorShephard, G.S.
dc.contributor.departmentPROMEC Unit, Medical Research Council, P O Box 19070, Tygerburg 7505, South Africa.en_US
dc.date.accessioned2020-06-26T13:02:09Z
dc.date.available2020-06-26T13:02:09Z
dc.date.epub2002
dc.date.issued2002-08
dc.description.abstractThe estimated levels of fumonisin exposure in South African communities tiiat consume maize as their staple diet have previously been based on the analysis of raw maize collected from subsistence farmers, rather than on analysis of traditionally cooked food. During the preparation of a typical South African stiff porridge, fumonisin levels in naturally contaminated maize meal were reduced during cooiting. A mean reduction in fumonisin B^ levels of 23% viras observed, with a correlation coefficient between the levels in uncooked meal and cooked porridge of r = 0.90 (P < 0.01). A survey of available maize consumption data from around the world indicated that the highest levels of maize consumption are found in the general Mexican population and in the rural popuiation of the Transkei region of South Africa.en_US
dc.identifier.citationStockenstrom S., Leggott N.L., Marasas W.F.O., Somdyala N.I.M., Shephard G.S. Preparation of South African maize porridge : effect on fumonisin mycotoxin levels : research letter. South African Journal of Scienceen_US
dc.identifier.issn0038-2353
dc.identifier.issn1996-7489.
dc.identifier.journalSouth African Journal of Scienceen_US
dc.identifier.urihttps://infospace.mrc.ac.za/handle/11288/595248
dc.language.isoenen_US
dc.publisherAcademy of Science for South Africaen_US
dc.relation.urlhttp://hdl.handle.net/10520/EJC97505.en_US
dc.relation.urlhttp://journals.co.za/content/sajsci/98/7-8/EJC97505en_US
dc.relation.urlhttp://journals.co.za/content/sajsci/98/7-8/EJC97505?crawler=true.en_US
dc.research.unitClosed Unitsen_US
dc.rightsAttribution 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/us/*
dc.subjectLevelsen_US
dc.subjectSouth Africanen_US
dc.subjectmaizeen_US
dc.subjectpreparationen_US
dc.subjectPorridgeen_US
dc.titlePreparation of South African maize porridge : effect on fumonisin mycotoxin levelsen_US
dc.typeArticleen_US
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