Determination of Aflatoxins B1, Proximate and Sensory Parameters in Different Edible Products Collected from Local Market of Lahore, Pakistan
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The research was performed to determine the Aflatoxin B1 (AFB1), proximate, and sensory parameters in different edible products collected from local markets of Lahore. Total 185 samples were collected from the local markets of Lahore, Pakistan, ensuring that they have different levels of aflatoxin. Only 30 (16.2%) samples of rice gave AFB1 (e.g., 1.57ppb, 2.34ppb, 3.79ppb and 4.01ppb) out of 185 samples. Other aflatoxin types were absent in this research. The proximate, physiochemical, and sensory characteristics of different edible products were determined. Proximate protein, fiber, fat, ash, moisture content, and gluten were determined. Brix value, specific gravity, pH, and acidity were also evaluated. These edible products showed values of 6.14% and 10.2% protein in the flour and whole wheat, 21.21% fiber in corn leaves, 0.71% and 10.2% fat in beta-carotene and nankhatai biscuits, and 8% gluten in the flour. The sensory parameters were detected as odor and solubility in different edible products. It was concluded that Super Basmati Parboiled Brown Rice contained the highest amounts of aflatoxins. While, the proximate parameters and sensory parameters were in their acceptable range. In order to make edible products safe, there is a need to reduce the amounts of aflatoxins in edible products.
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