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United States Department of Agriculture

Agricultural Research Service

Title: Effect of Nixtamalization (Alkaline Cooking) on Fumonisin Contaminated Corn for Production of Tortillas

item Dombrink Kurtzman, Mary Ann
item Rooney, Lloyd - TX A&M UNIV, COL STN, TX

Submitted to: American Chemical Society Annual Meeting Symposium Proceedings
Publication Type: Book / Chapter
Publication Acceptance Date: February 26, 2001
Publication Date: N/A

Technical Abstract: Fumonisins, mycotoxins produced by Fusarium verticilliodes (Sacc.) Niremberg (synonym F. moniliforme Sheldon) and Fusarium proliferatum, are found in corn worldwide. Low levels of fumonisins can occur in corn products destined for human consumption. Studies were undertaken to determine the fate of fumonisins during nixtamalization using normal-appearing corn that was naturally contaminated with fumonisin B1 at 8.8 ppm. Samples from each stage of processing were analyzed to determine how much fumonisin remained in finished products. The majority of the fumonisin (76%) was present, primarily as hydrolyzed fumonisin b1, in the steep water and wash water. Tortillas contained approximately 0.50 ppm fumonisin B1, plus 0.36 ppm hydrolyzed fumonisin B1, representing 18.5% of the fumonisin B1 detected in the raw corn. Nixtamalization appears to be a means for significantly reducing the amount of fumonisin in corn.

Last Modified: 4/19/2015
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