Table 2.
Percentage reduction of fungi growth, aflatoxin, peroxide value and p-Anisidine values for the four peanut processing methods (raw clean—Raw-Cl, raw inoculated—Raw-Inf, partial-roast-blanched—PR-B, partial-roast-not-blanched—PR-NB) in three packaging systems (polypropylene woven sacks—PS, hermetic pack—HP, hermetic pack + O2—HPO, hermetic-pack-vacuumed—HPV packaging) with respect to the raw-inoculated samples in polypropylene woven sacks
| Pre-storage treatments and packaging | Fungi growth (%) | Aflatoxin production (%) | Peroxide-value (%) | p-Anisidine value (%) |
|---|---|---|---|---|
| Raw-Cl/HP | 100.0 | 62.2 | 65.2 | 67.1 |
| Raw-Cl/HPO | 100.0 | 62.7 | 71.7 | 69.8 |
| Raw-Cl/HPV | 100.0 | 65.5 | 69.5 | 68.5 |
| Raw-Cl/PS | 100.0 | 60.2 | 69.3 | 64.5 |
| Raw-Inf/HP | 98.7 | 50.6 | 62.5 | 49.5 |
| Raw-Inf/HPO | 100.0 | 66.8 | 60.6 | 57.5 |
| Raw-Inf/HPV | 99.9 | 63.0 | 0.0 | 56.13 |
| Raw-Inf/PS | 0.0 | 0.0 | 0.0 | 0.0 |
| PR-B/HP | 100.0 | 73.3 | 62.3 | 59.0 |
| PR-B/HPO | 100.0 | 78.3 | 67.3 | 66.0 |
| PR-B/HPV | 100.0 | 72.4 | 64.8 | 60.1 |
| PR-B/PS | 99.8 | 74.6 | 38.1 | 48.5 |
| PR-NB/HP | 99.9 | 69.4 | 65.7 | 58.1 |
| PR-NB/HPO | 100.0 | 67.33 | 66.3 | 62.0 |
| PR-NB/HPV | 100.0 | 67.33 | 63.3 | 59.6 |
| PR-NB/PS | 99.8 | 63.4 | 42.2 | 40.7 |