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 Printable version |
Studies on deterioration and aflatoxin contamination
in copra during storage |
Oléagineux, Corps Gras, Lipides. Volume 6, Number 4, 349-59, Juillet - Août 1999, Fiche technique
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 Article gratuit
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Author(s) : Stafford W. HEAD, Tony A. SWETMAN, Martin J. NAGLER |
Summary : Consignments of freshly prepared copra with moisture contents ranging from 5.5% to 32% were placed in commercial stores and examined for changes in quality. The copra was prepared by three methods, sun drying, indirect drying in a kukum dryer (indirect) or by direct smoke drying in a tapahan, followed by storage periods of 2, 4 and 8 weeks. Samples of stored commercial copra were also examined over the same periods. Changes in visual appearance, moisture content, aflatoxin levels and the colour and FFA of the extracted oils were determined. All the samples reached a moisture level of 5% to 7% within two weeks of storage, regardless of their initial moisture contents on entering the store. It was during this period that aflatoxin contamination occurred. In general, aflatoxin and FFA levels increased in relation to the level of mould attack. However, for any level of mould attack, tapahan prepared copra contained lower levels of aflatoxin than copra produced by sun-drying or in a kukum dryer. In addition, smoke drying inhibited mould attack. Relationships between the initial moisture content into store, the visual quality of the copra, oil quality and aflatoxin levels are examined. Results indicate that on-farm sun or smoke drying of copra to a moisture content of 9% should yield copra cake containing less than 20 ppb (mg/kg) aflatoxin B1. The application of the results to copra grading is discussed. |
Keywords : copra, aflatoxin, storage, aflatoxin control, quality management coconut oil. |
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