Effect of maize processing methods on the retention of minerals, phytic acid and amino acids when using high kernel-zinc maize

High kernel-zinc maize varieties are available to consumers in several countries in Latin America to contribute to increase the zinc intake of their populations. Minerals, phytic acid and amino acids retention were measured after processing six maize varieties including three high kernel-zinc, one q...

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Bibliographic Details
Published in:Current research in food science 2021-01, Vol.4, p.279-286
Main Authors: Gallego-Castillo, Sonia, Taleon, Victor, Talsma, Elise F., Rosales-Nolasco, Aldo, Palacios-Rojas, Natalia
Format: Article
Language:English
Subjects:
Biofortification
Lysine
Maize dishes
Nixtamalization
Research Paper
Tryptophan
Zinc
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Summary:High kernel-zinc maize varieties are available to consumers in several countries in Latin America to contribute to increase the zinc intake of their populations. Minerals, phytic acid and amino acids retention were measured after processing six maize varieties including three high kernel-zinc, one quality protein maize and two conventional maize. Grain for each variety was processed into tortillas, arepas and mazamorra, common maize dishes in the region. To evaluate the effect of processing kernel-zinc maize varieties on zinc retention, varieties were grouped in zinc biofortified maize (ZBM) and non-ZBM. Iron, zinc, phytic acid, tryptophan and lysine concentrations in non-processed maize were 17.1–19.1 ​μg/g DW, 23.9–33.0 ​μg/g DW, 9.9–10.0 ​mg/g DW, 0.06–0.08% and 0.27–0.37%, respectively. In tortillas, the iron, zinc, phytic acid and lysine content did not change (p ​
ISSN:2665-9271
2665-9271
DOI:10.1016/j.crfs.2021.03.007