FORTIFICATION OF PRECOOKED MAIZE FLOUR WITH COARSE DEFATTED MAIZE GERM

The possibility of improving the dietary value of precooked maize flou r through fortificaction with 11% coarse defatted maize germ was inves tigated. The results of tests in humans presented here show that the t otal iron absorption from the fortified preparation is similar to that from the precooked maize alone, but with the advantage of being riche r in several nutrients: protein (25%), zinc (61%), potassium (47%) and magnesium (112%), as well as fiber (34%). Fortification lowers (by 20 %) rather than raises the cost of the flour, and may be an important c ontribution to the diet of those populations where maize bread is a ma jor component of the diet.