Abstract
The aim of this study was to know the effect of biscuit processing methods on the residual content of aflatoxins B1, B2 , G1 and G2 . Biscuit samples were manufactured from contaminated dough with the above aflatoxins. Each of sodium and ammonium bicarbonate and a mixture of both bicarbonates were added during the process of the biscuits manufacture. The dough of biscuit treatments were ripen in the coventional oven , the microwaves oven or by both of them successively. The aflatoxins were identified and their concentrations were determined in biscuit products. Results showed that there were Significant (P
