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Updated: Jun 18, 2026

Quantification of Fungal Colonization, Sporogenesis, and Production of Mycotoxins Using Kernel Bioassays

Quantification of Fungal Colonization, Sporogenesis, and Production of Mycotoxins Using Kernel Bioassays

Published on: April 23, 2012

Local Nixtamalization Processes Reduce Aflatoxin B1 Concentration and Shift Metabolome in Naturally Contaminated

Hannah Glesener^1,2, Andrew M P Roberts³, Haadia Tanveer¹

¹Biodesign Institute Center for Health Through Microbiomes, Arizona State University, Tempe, Arizona 85281, United States.

Journal of Agricultural and Food Chemistry

|April 23, 2026

Summary

Nixtamalization significantly reduces aflatoxin B1 (AFB1) in maize, with extended steeping yielding the best results. This study optimizes the alkaline cooking process for improved food safety and nutrition in local contexts.

Keywords:

alkaline cooking corn (Zea mays)food metabolomics household-level intervention mycotoxins postharvest food safety traditional food processing

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Published on: February 15, 2019

Area of Science:

Food Science and Technology
Mycotoxicology
Nutritional Biochemistry

Background:

Nixtamalization, an alkaline maize processing method, is known to reduce aflatoxin B1 (AFB1) contamination.
Reported efficacy of nixtamalization for AFB1 reduction varies widely (28-100%), necessitating context-specific optimization.
Existing data are insufficient to guide local nixtamalization practices for effective aflatoxin mitigation.

Purpose of the Study:

To evaluate the impact of rural Guatemalan nixtamalization practices on AFB1 concentration in contaminated maize.
To investigate the effects of varying calcium hydroxide concentration, steeping duration, washing, and cooking parameters.
To assess changes in essential mineral content and metabolic profiles following the optimized processing.

Main Methods:

Controlled laboratory study using maize artificially contaminated with AFB1.
Evaluation of nine distinct nixtamalization conditions, modifying key processing variables.
Quantification of AFB1 reduction, mineral content (calcium, iron, copper, magnesium), and untargeted metabolomics.

Main Results:

Overall AFB1 concentration decreased by 81% across all tested conditions.
Extended steeping duration resulted in a higher AFB1 reduction of 86%.
Nixtamalization significantly increased calcium content by 808.22% and modestly increased iron, copper, and magnesium.

Conclusions:

Incorporating local cooking practices into systematic laboratory evaluations yields valuable food safety and nutrition data.
Optimized nixtamalization, particularly with extended steeping, offers a highly effective method for AFB1 reduction in maize.
This approach provides a scalable model for household-level interventions against mycotoxin exposure globally.