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

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.