Ochratoxins’ Effects on the Functional Properties and Nutritional Compositions of Grains

This study assessed the effects of total ochratoxins on nutritional composition and functional properties grain flours. The grains cowpea, sorghum, maize, groundnut, rice, millet, acha were milled. proximate composition, properties, as well Total Ochratoxin levels, determined. Ochratoxins evaluated. levels in flours ranged from 0.09 to 54.41 μg/kg not seen some rice samples. Most found beyond WHO/EU/FAO permissible limit, 5.00 µg/kg. Groundnut Cowpea have a significant high content protein fiber. had highest average fat content, 41.84 %. ash 0.73 3.61%. presence impact grain's carbohydrates, proteins, fat. Their moderate crude fiber, ash, negligible effect moisture.