Influence of Soaking and Germination on the Iron, Phytate and Phenolic Contents of Maize Used for Complementary Feeding in Rural Tanzania

Abstract

Abstract:Introduction: In developing countries including Tanzania, complementary foods fed to children are often carbohydrate-based and lack sufficient protein, energy, vitamins and micronutrients. Evidence suggests that the iron contained in foods such as cereals is not fully absorbed and will collect in the colon with the possibility of free radical generation and intestinal inflammation. Plant-based complementary foods have been reported to contain high levels of phytate and phenolic compounds, which impact on iron bioavailability. Phenolic compounds have an inhibitory effect on non-heme iron, making it unavailable for absorption in the intestinal tract. Traditional processing technologies (soaking and germination) are widely used in the Iringa District for making local 'brews'. Objective: The objective of the study was to determine the influence of soaking and germination on the iron, phytate and phenolic contents of maize used for complementary feeding in rural Tanzania. Materials and Methods: Maize grains collected from five Wards in the Iringa District were soaked in distilled water, drained and germinated at 0, 36, 48 and 72 hours then processed into flour. Iron, phytate and phenolic contents were analyzed. Results: Iron content fluctuated with germination time, however a significant (P ˂ 0.05) increase was observed at the 72-hour. Significant (p˂ 0.05) reductions in the mean phytate contents of the samples (ranging from 8.3 to 34.1% reductions) were observed at the 72-hour germination time. Phenolic contents increased with germination time; there was a significant (P ˂ 0.05) increase at the 72-hour germination time for the samples from all locations. Increases in phenolic contents in the soaked germinated maize ranged from 76.7 to 86.3%. Conclusion: The processing technologies of soaking and germination commonly used in the Iringa District for making local 'brews' could be utilized to enhance the nutritional properties of complementary foods used by infants and young children. An awareness and education program to inform community members about transferring this technology and its usefulness to complementary feeding is recommended.

Comparison of Minerals, Ferulic Acid, Antioxidant, and Anti-inflammatory Properties of Products from Raw Maize and Germinated Maize with Selenium

“…In germinated green gram, Bengal gram, and horse gram, the Fe content increased 75.47, 34.24, and 21.21%, respectively, compared to ungerminated kernels. Mihafu et al reported an increase of 50% of Fe in germinated maize after 72 h . Also, the increase of Mg content in germinated kernels, such as barnyard and Kodo millets, of 11.5 and 11.2%, respectively, has been reported .…”

“…16 In germinated green gram, Bengal gram, and horse gram, the Fe content increased 75.47, 34.24, and 21.21%, respectively, compared to ungerminated kernels. Mihafu et al reported an increase of 50% of Fe in germinated maize after 72 h. 17 Also, the increase of Mg content in germinated kernels, such as barnyard and Kodo millets, of 11.5 and 11.2%, respectively, has been reported. 18 Chinma et al reported that dry matter losses normally occur during germination, mainly attributed to degradation of carbohydrates and lipids, and that these losses increase the concentrations of minerals.…”

Nutrient content of complementary foods for children in Kilimanjaro, Tanzania

“…Several studies have suggested addition of animal products, the use of commercial infant formulas (Idris et al, 2019) as well as micronutrient powders (Solomon et al, 2017) to improve iron status of infants and young children in developing countries. In order to increase iron content and reduce anti-nutrients such as phytates, some studies suggested soaking and germination of cereals and legumes prior to processing (Mihafu et al, 2017).…”