Study was undertaken to detect the presence of aflatoxin B1(AFB1) in commonly consumed wheat fractions i.e. semolina, porridge and refined wheat flour. Forty pooled samples of wheat fractions were collected from various localities of Ludhiana city. Raw samples of wheat fractions were qualitatively and quantitatively analyzed for AFB1, contamination by PMC and TLC methods. Out of 40 samples, 28 (70%) were found to be contaminated with AFB1. Positive screened wheat fractions were used for preparing idli, upma, porridge, kulcha and bhatura using fermentation-steaming, shallow frying, microwave, baking and deep frying cooking methods. Cooked products were again analyzed for AFB1. Maximum reduction of AFB1 was shown by microwave cooking of porridge at 150°C for 10 min., with mean destruction of 76.1% while deep frying (280°C for 30 sec) of bhatura and shallow frying (120°C for 3 min) of upma showed minimum destruction of 43.2 and 40.8 % respectively.

Keywords: Wheat products; Aflatoxin B1; Detoxification; Baking; Microwave cooking.