heavy shit :S
I knew about aflatoxins but didn't think about processed food. I once heard from somebody roasting peanuts because of aflatoxins but didn't get the point is there research between different processing? (of course lokaly roasted seeds after picking them)
One the one hand, aflatoxins are heat resistant, so roasting would not help in getting rid of them if they are already present.
On the other hand... I'm not aware of dedicated literature, but it seems reasonable to me that roasting nuts directly after the harvest should decrease water activity and thus inhibit fungi growth to a certain extent - of course given the nuts are stored under dry conditions afterwards.
Thanks for reading and the interesting question.