Effect of processing on the level of zinc and phytic acid in quality protein maize flour for determination of bioavailability of zinc

Abstract

Maize is the third most important crop after rice and wheat. It is rich in nutrients and also contains phytic acid concentrated in the germ that forms insoluble complexes zinc, thus reducing its bioavailability. Zinc is an essential component of a large number of enzymes participating in the synthesis and degeneration of carbohydrates, lipids, proteins and nucleic acids as well as in the metabolism of other micronutrients and its deficiency is an important issue these days. The zinc can be made bioavailable by reducing the phytic acid content of maize through different processing methods. Bioavailability is calculated by phytate: zinc molar ratio. This study reveals that boiled and alkali treated maize had medium zinc bioavailability.