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Extrusion Cooking of Peanut Meal in the Presence of Lysine to Deactivate Aflatoxin and Improve Nutritional Quality (UGA 01)

Approach

The goal of UGA 01 was to develop technologies to detoxify peanut meal during extrusion cooking incorporating clays and other agent, and examine ways to inactivate the allergenic potential of peanut proteins.

Achievements

Research has focused on the examination of aflatoxin detoxification during extrusion cooking incorporating clays and other agents to eliminate aflatoxin in foods, and examining ways of inactivating the allergenic potential of peanut proteins. Progress has been made with studies at the University of Georgia during a short-term training period with Dr. F.K. Saalia, Ghana collaborator. There is a need to evaluate the aflatoxin degradation products to determine their toxicological properties, if any. Apparent protection of aflatoxin by lysine when co-extruded rather than destruction was unexpected, and binding with clay during extrusion was less than a solution. Interesting findings have been the bioactive proteins in peanut meal and attempts to prepare hypoallergenic peanut butter from extruded peanut flour, but levels of reduction in allergens, resultant peanut butter quality, and clinical trials are not yet determined.

Focus

Processor Values


Principal Investigator

Dr. Richard Phillips
University of Georgia

 


Cooperator

Dr. Larry Beuchat, University of Georgia

Ghana Collaborators

Dr. Samuel Sefa-Dedeh, University of Ghana, Legon (Accra)
Dr. Ester Sakyi-Dawson, University of Ghana, Legon (Accra)