Stockenstrom, S.Leggott, N.L.Marasas, W.F.O.Somdyala, N.I.M.Shephard, G.S.2020-06-262020-06-262002-08Stockenstrom 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 Science0038-23531996-7489.https://infospace.mrc.ac.za/handle/11288/595248The 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.enAttribution 3.0 United Stateshttp://creativecommons.org/licenses/by/3.0/us/LevelsSouth AfricanmaizepreparationPorridgeArticleSouth African Journal of Science