Table 4.

Percentage of fumonisin B₁ + B₂ (FBs) remaining in each of the degermination milling fractions, with and without tempering, compared to the contamination of the whole kernel.

Degermination Process a	Type of Mill	Milling Fractions b	Particle Sizes (µm)	FBs c (%)	References
TD	Experimental	#12 grits	1680–2830	54	[16]
		#7 grits	2830–4000	42
		#5 grits	>4000	15
		special meal	<300	82	[15]
		semi coarse meal d	710–2000	35
		super meal	300–1400	15
TD	Industrial	small hominy grits	1000–2000	22	Present manuscript
		medium hominy grits	2000–4000	12
		flaking grits	>4000	6
		small hominy grits	2500–3000	48	[17]
		medium hominy grits	3000–4000	10
		flaking grits	> 4000	12
		fine flour	<300	52	[18]
		coarse flour	300–850	12
		flaking grits	>4000	8
		flour		101	[21]
		Meal		29
		flaking grits		14
		flour		23	[27]
		Meal		10
		Grits		9
		flour		29	[16]
		flaking grits		8
		flour		9	[14]
		small grits		17
		large grits		8
		special meal	<300	24	[15]
		super meal	300–1400	1
		flour	21% > 180	15	[20]
		superior meal	31% > 500	12
		extra meal	76% > 500	4
		flour	<500	93	[28]
		grits	>500	6
		endosperm		30	[29]
		corn meal		23
		grits		11
DD	Industrial	maize flour	<315	50	Present manuscript
		break meal	315–500 µm	17
		pearl meal	500–1000 µm	13
		maize flour	<350 µm	61	[17]
		break meal	350–500 µm	22
		pearl meal	500–800 µm	15
		maize flour	<500 µm	37	[11]
		pearl meal	500–1000 µm	11
		maize flour		141	[30]
		cornmeal semolina		60

^a Degermination process: DD = dry degermination; TD = tempering degermination. ^b According to the terminology and information on the particle size reported by the authors. ^c Percentages of contamination are compared to the whole kernel before the milling process. ^d Coarse meal with some pericarp, tip cap and germ fragments.