Abstract: The fight against food contamination by aflatoxins is essential to ensure the food security of populations. Among the control methods currently available, physical control methods such as sorting, washing, roasting have proven their effectiveness in controlling aflatoxins in foods. The objective of this work is to evaluate the influence of groundnut traditional transformation processes on aflatoxin B1 levels in order to propose an effective decontamination method to fight against

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... oxins in households. The samples were taken randomly from the Dapaong market. A total of five (05) samples of groundnut seeds of 10 kg each were taken. The traditional transformation processes such as sorting, roasting, groundnut paste making and groundnut oil extraction were applied on the samples. The results showed that only sorting and roasting are very effective in reducing aflatoxin levels in groundnut seeds. Manual sorting in this study reduced initial aflatoxin levels from 40.12 to 71.09%. Roasting groundnut seeds at a temperature of 160°C and 180°C for 15 minutes in a preheated roaster reduced aflatoxin levels respectively by 60.71 - 83.57% and 58.33 – 94.28%. Indeed, a strong positive correlation (R=0.99) is observed between the percentage reduction of aflatoxins, and the roasting time of groundnuts. The groundnut paste and oil extraction processes caused an increase in the aflatoxin B1 contents of the samples by 4.20% - 59.23% and 8.57% - 52.67% respectively. Keywords: Groundnut; food processing; aflatoxin B1; roasting; manual sorting; Togo; ELISA. Title: Impact of traditional transformation processes on the level of aflatoxin B1 in groundnut seeds sold in northern Togo Author: LARE N'pagyendou, PITEKELABOU Rassimwaï, BODJONA B. P. I Tchaou, GAMBOGOU Banfitebiyi, ALI Essohouna, KAROU D. Simplice International Journal of Novel Research in Life Sciences ISSN 2394-966X Vol. 9, Issue 5, September 2022 - Oct [...]