Impact of some Ghanaian local roasting methods on aflatoxin reduction in groundnuts (Arachis hypogaea L)

Author:

Kortei Nii KorleyORCID,Osei Soma,Addae Afia Amankwaah,Akonor Papa Toah,Manaphraim Nana Yaw Barima,Annan Theophilus

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference57 articles.

1. Groundnut improvement: use of genetic and genomic tools;Pasupuleti;Front. Plan. Sci,2013

2. Evaluation of nutritional quality of groundnut (Arachis Hypogaea L.) from Ghana;Asibuo;Afr. J. Food, Agricul., Nutr. Develop,2008

3. Groundnut (Arachis hypogaea) for food and fodder in crop-livestock systems: forage and seed yields, chemical composition and rumen degradation of leaf and stem fractions of 38 cultivars;Larbi;Anim. Feed. Sci. Technol.,1999

4. Aflatoxigenic fungi and aflatoxin contamination of groundnut and groundnut-based products in Ghana: implications and concerns;Awuah;Proceedings. of. the. National. Workshop. on. Groundnut. and. Groundnut. Aflatoxins. Ghana:. 2000,2000

5. Examining the structure of awareness and perceptions of groundnut aflatoxin among Ghanaian health and agricultural professionals and its influence on their actions;Jolly;J. Socio. Econ,2009

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