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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(12): 1715-1722
DOI: https://doi.org/10.20546/ijcmas.2018.712.199


Effect of Changes in Zinc and Phytic Acid Content in Maize under Various Processes on Bioavailability of Zinc
Jati Heleena* and Singh Usha
Department of Food and Nutrition, College of Community Science, Dr. Rajendra Prasad Central Agricultural University, Pusa (Samastipur) 848125, India
*Corresponding author
Abstract:

Maize is one of the most produced cereal crops in the world and is eaten by a billion people in a variety of food products. Zinc, an essential trace element is found in maize but inhibited by phytates present in it. The level of phytate can be reduced by processing of maize grains. The present investigation was undertaken to see the effect of changes on zinc and phytic acid. Among the processing methods like roasting, boiling and lime treatment, an increase in zinc content (7.28%) and decrease in phytic acid (13.20%) at 1 percent level of significance were observed in case of roasting and boiling respectively and thereby increasing the bioavailability of zinc. Even in case of lime treated maize, the zinc bioavailability was good. It is thereby recommended to go for either roasting or lime treatment in case of maize for better zinc bioavailability.


Keywords: Zinc, Phytic acid, Maize, Processing, Bioavailability
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How to cite this article:

Jati Heleena and Singh Usha. 2018. Effect of Changes in Zinc and Phytic Acid Content in Maize under Various Processes on Bioavailability of Zinc.Int.J.Curr.Microbiol.App.Sci. 7(12): 1715-1722. doi: https://doi.org/10.20546/ijcmas.2018.712.199