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1991•Journal of the Science of Food and AgricultureRequires access

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

Nawab Khan, Rashida Zaman, Manzoor Elahi

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Abstract

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.

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What this paper is about

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.

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OpenAlex reports 47 citations for this work. Citation counts describe recorded attention and do not establish research quality.

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Available abstract

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.

Key concepts: Phytic acid, Roasting, Zea mays, Food science, Chemistry, Dry weight, Agronomy, Charcoal

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