Effects of drying methods and varieties on aflatoxin content of groundnuts in Senegal

This volume follows on from the Rencontres Francophone Légumineuses (RFL) held in March 2024, organized by CIRAD, INRAE, Terres Inovia and Terres Univia, and co-organized by the Institut Sénégalais de Recherches Agricoles (ISRA). This unique event brings together all those involved in development, the supply chains and research into grain and forage legumes. It's an opportunity to exchange views, share knowledge and accelerate innovation around legumes. The RFLs focus on seed, forage and woody legumes, and aim to cover the diversity of production systems, as well as the diversity of uses: food, feed and non-food. Pulses are a major lever for meeting the global challenges of climate change and food and nutritional security. All over the world, they play a strategic role, providing nutritional benefits and ensuring protein and food sovereignty. The many species of pulses also represent a formidable breeding ground for food innovation. International audience Groundnuts are subject to contamination by aflatoxin, a mycotoxin produced by Aspergillus. This contamination occurs when sensitive varieties are used or during drying and storage. This study assessed the effect of variety and drying methods on aflatoxin B1 levels in groundnuts. Three varieties and four drying techniques were tested. ANOVA results showed a significant difference only for pod moisture content. However, the table-top air-drying technique gave the lowest aflatoxin B1 content (5.67 ppb), while the farmers' technique gave the highest content (9.13 ppb). Testing these methods on the farm could help to identify the most effective and accessible to farmers.