Aim: Physicochemical properties and aflatoxins level were determined in wheat flour collected from flour mills (FM), shops (SH), houses (HO) and tandoors (TA).

• Physicochemical properties (moisture content, ash, fat, fiber, protein and Nitrogen free extract) were tested by the standard methods. Aflatoxins level was determined by standard protocol; using high performance liquid chromatography (HPLC) equipped with UV/VIS detector.

Results: Aflatoxins were positively correlated with ash, fiber, protein and moisture content whereas fat and nitrogen free extract were negatively correlated. Furthermore, proximate analysis demonstrated moisture content ranges from 7.02 -13.88%, ash 0.51 - 0.83%, fat 0.91 - 1.6%, fiber 0.41 - 0.65%, protein 9.06 - 13.89% and NFE 70.31 - 80.98% respectively. Samples from houses were found severely contaminated with average aflatoxins level; 14.90µg/kg followed by 18.40, 12.55 and 15.67 µg/kg in FM, SH and TA respectively.

Conclusion: It can be concluded that high moisture content in wheat flour may be associated with aflatoxin contamination.

• Aflatoxins, wheat flour, HPLC, Physicochemical analysis