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J. Agr. Sci. Tech
To evaluate the effect of roasting and Dutching processes on the stability of B-aflatoxins (AFB1+AFB2), experimental units of cocoa beans contaminated with aflatoxin at a concentration of 220.7 ng g-1 were roasted at 250ºC for 15 minutes. Roasting conditions caused a notable reduction in the aflatoxin content (up to 71%). The resulting cocoa liquors contaminated with 63.9 ng g-1 were thermal-alkaline treated with sodium, potassium, and calcium hydroxide at three different concentrations (10,fatcat:ixlp45x57bha3j47voe47xo6wa