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Sorghum fl our contaminated with β-afl atoxins at a level of 140±7.34 ng/g was extrusion-cooked in a single screw extruder under two different conditions: moderate (ME) and severe (SE). The difference in the processing conditions was in the temperature profi le of the barrel sections of the extruder: 60-80-100°C for ME and 80-150-200°C for SE, respectively. The fl our moisture content (MC) was adjusted at 20, 25 and 30% by means of aqueous lactic acid (LA) at concentrations of 0, 0.5, 1.0, 2.0, 4.0 and 8.0 N. The effect of the three extrusion variables (temperature profi le, MC and LA concentration) was analysed as a completely randomized factorial design 2 ×3 × 6. The barrel temperature profi le, in combination with the MC and LA concentration, signifi cantly affected the extent of afl atoxin reduction in the extruded sorghum. The recovered afl atoxin decreased with an increase in MC and LA concentration, in both temperature-profi les evaluated. The SE condition produced higher afl atoxin degradation rates (from 16.38 to 67.09%) than the ME condition (up to 19.79%).

journal of animal and feed sciences

Effect of moisture content, lactic acid addition and extrusion conditions on reduction of β-aflatoxins in milled sorghum (&lt;i&gt;Sorghum L.&lt;/i&gt; Moench)