Storage stability of maize-groundnut composite flours and an assessment of aflatoxin B1 and ochratoxin A contamination in flours and porridges

M. C. Temba, P. B. Njobeh, E. Kayitesi

Research output: Contribution to journalArticlepeer-review

48 Citations (Scopus)


Defatting of groundnut flour used for composite development can not only improve nutritional quality of its products but also the storage stability. Maize, groundnut and their composite (full fat and defatted) flours were prepared and stored at room temperature over a period of 3 months. Storage stability of these products was assessed based on changes in water activity, peroxide value (PV), free fatty acids (FFA), thiobarbituric acid (TBA), microbiological profiling and levels of mycotoxins that included aflatoxin B1 (AFB1) and ochratoxin A (OTA). Overall results revealed that the rate of change of PV, FFA and TBA significantly (p ≤ 0.05) increased with increasing storage time, which was highest for full fat flours than in the defatted flours. For example, PV of the FFG and DFG were respectively, 0.88 and 0.40 mEq/kg, meanwhile TBA was 4.53 and 2.71 mg malonaldehyde/kg. There was a much higher rate of increase in FFA (%) with increasing storage time in full fat and composite flours when compared to that of their defatted counterparts. Generally, microbiological data demonstrated an increase in total microbial counts during storage in these foods possibly resulting in mycotoxins, AFB1 (range: 9.08–38.48 μg/kg) and OTA (range: 0.33–19.50 μg/kg) in all samples with groundnut and maize having the highest contamination levels. A 127.8% increase in OTA level was noted when maize flour inclusion level in the full fat composite increased from 55 to 85%, but only a 24.7% increase in OTA level was noted in defatted composites during storage. Reducing the inclusion level of groundnut flour, the main source of AFB1 as found, resulted in a drastic reduction in AFB1 level in full fat and defatted composite flours by 54.1 and 76.4%, respectively, during storage. The findings highlight that shelf life stability of composites can be maintained upon defatting during the fortification process. It can therefore, be inferred that monitoring quality and safety of the raw materials as well as that of the final products during storage is crucial.

Original languageEnglish
Pages (from-to)178-186
Number of pages9
JournalFood Control
Publication statusPublished - 1 Jan 2017


  • Groundnut
  • Maize
  • Mycotoxins
  • Rancidity
  • Storage stability
  • Water activity

ASJC Scopus subject areas

  • Biotechnology
  • Food Science


Dive into the research topics of 'Storage stability of maize-groundnut composite flours and an assessment of aflatoxin B1 and ochratoxin A contamination in flours and porridges'. Together they form a unique fingerprint.

Cite this