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-') than dry corn (7.15-7.60 g kg-I). 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 improue the availubility of minerals.
The fate of ethephon in the bovine is speculative. It is possible that the compound may decompose in the presence of rumen fluid, with the release of ethylene gas, dihydrogen phosphite, and chloride ions. This reaction is thought to occur in plant tissues (Technical Service Data Sheet, 1969). The rapid degradation of ethephon in rumen fluid may explain the presence of only 9.8% of the intact compound in urine. Since ethephon is not fat-soluble, its absence in milk at low feeding levels is not surprising. Based on past analysis of field-treated fruit and pomace in this laboratory, concentrations of ethephon in harvested apple fruit and pomace would expectedly be well below 5 ppm, the dose level in this investigation. Residues of ethephon in pomace therefore would not be expected to cause milk contamination if the pomace was included in the dairy ration.
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