Effect of heat treatments on the phytic acid content of maize products

Authors

  • Nawab Khan,

    1. Food Technology and Fermentation Division, Pakistan Council of Scientific and Industrial Research, Laboratories Complex, Lahore 54600, Pakistan
    Search for more papers by this author
  • Rashida Zaman,

    1. Food Technology and Fermentation Division, Pakistan Council of Scientific and Industrial Research, Laboratories Complex, Lahore 54600, Pakistan
    Search for more papers by this author
  • Manzoor Elahi

    1. Food Technology and Fermentation Division, Pakistan Council of Scientific and Industrial Research, Laboratories Complex, Lahore 54600, Pakistan
    Current affiliation:
    1. Saudi Arabian Standards Organization, PO Box 3437, Riyadh 11471, Kingdom of Saudi Arabia
    Search for more papers by this author

Abstract

Processing of maize (Zea mays L fresh and dry) for the production of various traditional products results in the loss of phytic acid. Fresh mature corn contains less phytic acid (1·71 g kg−1) than dry corn (7·15–7.60 g kg−1). The loss of phytic acid varies from 18·1 to 46·7% for fresh maize and from 11·5 to 52·6% for dry maize respectively among the heat treatments given. From a nutritional viewpoint, consumption of maize as chapati and after roasting in a sand bath or on charcoal will improve the availability of minerals.

Ancillary