Effects of drying methods and varieties on aflatoxin content of groundnuts in Senegal.

2025/05/22 by Zigani, Ginhobou, Kanfany, Ghislain, Diop, Lamine +5
#0 #Aflatoxins #Drying methods #Peanuts #Peanuts aflatoxins varieties drying methods #Varieties

paper · doi:10.17180/ciag-2025-vol99-art02-gb

Abstract

Groundnuts are subject to contamination by aflatoxin, a mycotoxin produced by Aspergillus. This contamination occurs when sensitive varieties are used or during drying and storage. This study assessed the effect of variety and drying methods on aflatoxin B1 levels in groundnuts. Three varieties and four drying techniques were tested. ANOVA results showed a significant difference only for pod moisture content. However, the table-top air-drying technique gave the lowest aflatoxin B1 content (5.67 ppb), while the farmers' technique gave the highest content (9.13 ppb). Testing these methods on the farm could help to identify the most effective and accessible to farmers.

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