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A home-based method to reduce phytate content and increase zinc bioavailability in maize-based complementary diets.

C Hotz1, R S Gibson, L Temple

  • 1Department of Human Nutrition, PO Box 56, University of Otago, Dunedin, New Zealand.

International Journal of Food Sciences and Nutrition
|April 17, 2001
PubMed
Summary

A simple home-based maize processing method significantly reduced phytate levels, enhancing zinc bioavailability in complementary diets for children in rural Malawi. This intervention proved feasible and culturally acceptable for mothers.

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Area of Science:

  • Nutrition Science
  • Public Health
  • Food Science

Background:

  • Phytate in maize reduces zinc absorption, contributing to zinc deficiency in populations relying on maize-based diets.
  • Improving zinc bioavailability from complementary foods is crucial for child development in regions like rural Malawi.

Purpose of the Study:

  • To develop and evaluate a feasible home-based method for reducing phytate in maize.
  • To assess the impact of this method on zinc bioavailability in maize-based complementary diets.

Main Methods:

  • A phytate extraction method involving soaking pounded maize was developed and taught to mothers.
  • Maize flour samples processed by participants were analyzed for phytate and zinc content.
  • Dietary analysis was conducted on complementary foods using processed maize for 9- to 11-month-old children.

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Main Results:

  • The processing method reduced phytate content by approximately 52% compared to unprocessed maize.
  • 70% of community-prepared samples were adequately processed, with a mean phytate reduction of 52%.
  • Predicted zinc bioavailability increased from low (24%) to moderate (33%) levels.

Conclusions:

  • The home-based maize processing method is effective in reducing phytate and improving zinc bioavailability.
  • The method is feasible, culturally acceptable, and requires minimal extra time for mothers.
  • This intervention holds potential for improving child nutrition in rural Malawian communities.