Assessment of home-based processing methods to reduce the phytate content and phytate/zinc molar ratio of white maize (Zea mays)

Citation
C. Hotz et Rs. Gibson, Assessment of home-based processing methods to reduce the phytate content and phytate/zinc molar ratio of white maize (Zea mays), J AGR FOOD, 49(2), 2001, pp. 692-698
Citations number
44
Categorie Soggetti
Agricultural Chemistry","Chemistry & Analysis
Journal title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
ISSN journal
00218561 → ACNP
Volume
49
Issue
2
Year of publication
2001
Pages
692 - 698
Database
ISI
SICI code
0021-8561(200102)49:2<692:AOHPMT>2.0.ZU;2-U
Abstract
Various methods of processing maize suitable for household use in rural Mal awi, Central Africa, were investigated for their ability to reduce its phyt ate content and phytate/zinc molar ratio. These methods included fermentati on, germination, and soaking. Penta- and hexainositol phosphates were measu red by HPLC, and zinc was measured by atomic absorption spectrophotometry. Natural lactic fermentation of maize flour slurries resulted in 88% phytate retention compared to unprocessed, unrefined maize flour porridges, wherea s lower phytate retention was observed when a starter culture (61%) or germ inated flour (71%) was also used. Fermentation of cooked maize flour porrid ges with germinated flour added resulted in 54-85% retention of phytate com pared to controls. Soaking maize flour or pounded maize and decanting exces s water resulted in 43 and 49% retention of phytate, respectively. The latt er soaking procedures were simple and effective and were suitable for house hold use in rural Malawian communities.