Journal of Clinical Toxicology
Open Access

Effect of preparation methods on chemical composition and aflatoxin content of peanut products

4^th Global Summit on Toxicology

August 24-26, 2015 Philadelphia, USA

Erliana Ginting, A A Rahmianna and Eriyanto Yusnawan

Posters-Accepted Abstracts: J Clin Toxicol

Abstract :

Peanut production in Indonesia is predominantly used for food, hence the nutritional aspects and aflatoxin contamination in
peanuts is essential in terms of food security and food safety. The chemical composition and aflatoxin content of selected peanut
food products prepared from different methods therefore was studied. The peanut pods harvested from farmer practices in Ponorogo,
East Java province were stored for one month then the kernels were prepared into deep-fried peanut, pressed-fried peanut, peanut
sauce (bumbu pecel), peanut press cake (bungkil), fermented peanut press cake (tempe kacang) and deep-fried tempe kacang.
Observations included the physical and chemical characteristics of peanut kernels, chemical composition of peanut products and
aflatoxin content using ELISA method. The results showed that peanut kernels contained 26.3% of protein (dw) and 50.4% of fat (dw)
with a relatively low amount of aflatoxin B1 (9.1 ppb) due to low moisture content (5.6%), no A. flavus infection and high sound/
intact kernels (73.1%). Peanuts prepared into tempe kacang showed the highest increase in protein content followed by fried tempe
kacang, peanut press cake and pressed-fried peanut while fat content decreased in all products. The preparation of deep-fried and
pressed-fried peanuts decreased aflatoxin B1 by 26.4% and 41.8% respectively while no significant differences were noted in peanut
sauce and peanut press cake preparation. Aflatoxin B1 was two-fold higher in tempe kacang, however it significantly decreased by
38.9% after deep-fried. Excluding tempe kacang, all peanut products contained aflatoxin B1 below the national permitted maximum
level (15 ppb), therefore safe for consumption.