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1. Fungal deterioration of grain is a dynamic process that involves a succession of micro-organisms, the breakdown of organic matter to yield carbon dioxide and water, and the generation of heat (Bothast, 1978).
2. Nutrients are lost because of changes in carbohydrates, proteins, lipids and vitamins.
3. Functional properties, including germinability, are lost and aesthetic changes, including discoloration, caking, and abnormal odours, occur. Also, mycotixins that elicit a toxic response when damaged grain is ingested may be produced.