Figure 3.
Reduction of aflatoxins B1, B2, G1, and G2 during controlled fermentation of the traditional maize-based kwete. HPLC chromatograms (fluorescence at 450 nm (arbitrary units) as a function of time (hours)) of immunoaffinity-purified water-soluble fractions of kwete after 0, 12, and 24 h of fermentation.