Effect of Moisture Content on Aflatoxin B1 production in Wheat Flour Samples Collected from Lahore, Pakistan
The present research was conducted to study the effects of moisture contents on the level of
aflatoxin B1 (AFB1) in wheat flour samples collected from different areas of Lahore. Total 30
samples were collected from different locations and shops in Lahore- Pakistan, making sure that
they have different levels of moisture contents. Thin layer chromatography technique was (TLC)
selected to check the AFB1 contamination levels in wheat flour samples. The AFB1 was detected
in 10 samples (33.33%), out of which 7 samples (23.33%) had AFB1 levels within permissible
range, i.e. 2 μg/kg, while 3 samples (10%) contained AFB1 levels i.e. 2.67 μg/kg, 2.93 μg/kg, 3.01
μg/kg above permissible range. From the study it was concluded that the contaminated samples
had greater moisture contents than that of non contaminated samples. Sample with 35% moisture
content has 3.01 μg/kg AFB1 levels. The food stuff can be protected from AFB1 production by
minimizing the moisture contents, the lesser the moisture content, the lesser will be the aflatoxin
levels in food samples.
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Submission of a manuscript to the Journal will be taken to imply that:
- The work is original and has not been previously published (except in the form of an abstract or a part of a published lecture, review or thesis).
- It is not being considered for publication elsewhere, and
- If accepted for publication, it will NOT be published commercially elsewhere in the same form, in any language, without the consent of Editor or Publisher.