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Methods for Removal of Rotenone from Brebra (Millettia ferruginea) Seed, Oil and Defatted Flour under Different Treatment Conditions

Berhanu Andualem, Amare Gessesse


The main objective was to develop and determine the rotenone removal methods from different samples of defatted flour and refined oil. To remove rotenone, ethanol, pH gradient treatment, cooking and roasting were used and rotenone was determined by HPLC analysis. Most of the rotenone (0.701%) from non-defatted flour is lost during defatting (0.37%) and refinery process of oil (0.02%). From raw seed, 84.1, 85.1 and 97.3% rotenone was removed by roasting, isoelectric precipitation and washing with ethanol twice, respectively. During sauce cooking, 93.8% of the rotenone in oil was removed. From bread with 10% defatted flour, 93.6% was removed during cooking. According to this study, and from literature, cooked defatted flour, concentrated protein and flour washed with ethanol may be safe for human consumption. However, washing defatted flour with ethanol was a more effective method. Prior to use directly, in vivo test is better using appropriate animal model. Further analysis of no-observed adverse effect level (NOAEL) is also significant to come up with a comprehensive conclusion.


Keywords: Cooking, Ethanol, Millettia ferruginea, pH gradient, Roasting, Rotenone

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