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
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.