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 effect of processing on the phytic acid content of wheat and wheat products has been studied. Phytic acid is reduced significantly during the dough resting period at room temperature and on baking local leavened and unleavened flat breads. Addition of sodium bicarbonate for the preparation of Nan reduces the loss of phytic acid during the dough resting period. Roasting of wheat and preparation of Dalya (wheat porridge) result in reduction of phytic acid by 25 and 87.87%, respectively. Phytic acid is destroyed by 80.00-85.00% during the process of preparation of puri.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.