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Aflatoxin Contamination of Stored Groundnuts in Zimbabwe.
No full textjournal article from page 59-63.Aflatoxins were analyzed in groundnuts stored for either local or export sales in the period
1982/83 to 1986/87. Four hundred and forty-one samples of seven groundnut varieties were
collected for analysis. Sixty-eight percent of the samples had total concentrations of aIlatoxin BJ
and OJ of up to 25 JIg kg-J. In the 1986/87 groundnut crop, the Flamingo and Makulu Red
varieties, which constitute the bulk of export sales, had up to 25 JIgkg-J aIlatoxin BJin 79%of the
samples, plus aIlatoxin OJ in 67% of the samples. Overall, the Egret variety was the most
susceptible to aIlatoxin contamination during this period
The effect of schistosomiasis on the activation of aflatoxin B1
No full textThis study examined activation of aflatoxin Bl (AFB1) in livers of Schistosomamansoni-infected and noninfected mice by measuring covalent binding of ('H]AFBl to cellular macromolecules in vivo and in vitro. During a one week time period after AFB1 treatment of animals, maximal binding of ('H]AFB1 to DNA, RNA and protein in liver occured during the 1 - 6 hour period after treatment, with less binding throughout of AFB1 to macromolecules of infected mice. Experiments performed in vitro to determine the capacity of liver microsomes to mediate the binding of AFB1 to calf thymus DNA showed that microsomes from infected mice mediated the binding of less ('H]AFB1 to DNA than those from noninfected animals
Quantitative Amino Acid Analysis of Extracted Soyabean Meal Hydrolysates by Ion Exchange Chromatography
No full textJournal article from the Zimbabwe agriculture journal Vol. 82 pages161-163Although there are tables of amino acids In foods
and feeding stuffs written by authorities in the field, it
is felt that there is a need for such tables appertaining
to Zimbabwean conditions. As a first step to this
objective a survey was undertaken to determine the
amino acid cr;mtent, and its variability, of extracted
soyabean meal which in this country is used as a majO'/'
source of protein in feedstuffs in common with worldwide
practice. The variability from batch to batch Wlm'
found. t,o be very low