The Journal of

Introduction: Mycotoxin contamination of crops for human and animal health has been facing a serious concern. Aflatoxin B₁ is the most toxic types of aflatoxins in foodssuch as rice. The aim of this study was to investigate the Effect of heating processes and home cooking methods of rice on concentration of aflatoxin B₁.

methods: The heating processes of 20 and 120 minutes and rinse in three types of roasted rice, boiled and water cooked was studied in naturally contaminated with aflatoxin  B₁ and the amount by high performance liquid chromatography (HPLC) measured.

Results: In the cases of 20 minutes and 120 minutes, the mean concentration of aflatoxin  B₁ heats rice decreased as much as 16.6% and 81.7%. Although this reduction was not statistically significant heating at 20 minutes but at 120 minutes with heating was significant(P<0/05). The decrease in the average concentration of aflatoxin  B₁in boiled, water cooked and roasted rice to order 60.2%, 85.5% and 87.6% indicated that this reduction was not statistically significant in the boiled cooking, but the cooking utensils and this reduction was not statistically with fried rice (P<0/05) was significant.

Conclusion: The results show that the processes of heat and cook the rice variety could reduce the risks of aflatoxin  B₁ in rice consumed by man.