Aflatoxin B1 is a mycotoxin that can be present in peanut-based products, such as fried peanut biscuits, if Good Agricultural Practices are not respected. Impact of plant powder presence on aflatoxin B1 levels was investigated in contaminated peanut biscuits. It was observed that adding 2% of Moringa oleifera powder led to a significant (p < .05) reduction of the toxin after 3 hr of contact time in the dough before the frying step. The toxin level reduction was estimated at 17%. The addition of moringa powder can also have some nutritional benefits. It doubled the content of iron and calcium in the biscuits, leading to products that could bear a claim “source of” for 100 g of biscuits. There was almost no loss of those minerals during the frying step. β-carotene content is a nutrient present in moringa powder, unfortunately the losses during the frying step were estimated at 78%, probably due to the molecule migration from the biscuit to the frying bath. Adding 2% moringa powder in fried peanut biscuit could present safety and nutritional benefits, however, consumer acceptance should be studied as the color as well as the peanut smell and flavors were significantly impacted (p < .05). It is recommended to pursue the investigation of the role of moringa powder onto the toxin degradation to understand the mechanism behind and assess the toxicity of the secondary molecules generated.

中文翻译：

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添加植物对油炸花生饼干黄曲霉毒素B1水平、理化、营养和感官特性的影响

如果不遵守良好农业规范，黄曲霉毒素 B1 是一种真菌毒素，可能存在于花生制品中，例如油炸花生饼干。在受污染的花生饼干中研究了植物粉末的存在对黄曲霉毒素 B1 水平的影响。据观察，添加 2% 的辣木粉导致显着（p < .05) 在油炸步骤之前面团中接触 3 小时后毒素减少。毒素水平降低估计为17%。添加辣木粉也有一些营养价值。它使饼干中铁和钙的含量增加了一倍，导致产品可以声称 100 克饼干的“来源”。在油炸步骤中，这些矿物质几乎没有损失。β-胡萝卜素含量是辣木粉中存在的一种营养物质，不幸的是，在油炸步骤中的损失估计为 78%，这可能是由于分子从饼干迁移到油炸槽。在油炸花生饼干中添加 2% 辣木粉可以提供安全和营养益处，但是，应研究消费者的接受度，因为花生的颜色以及气味和风味会受到显着影响（p  < .05）。建议继续研究辣木粉对毒素降解的作用，以了解背后的机制并评估产生的次级分子的毒性。