Effect of processing on the level of Zinc and Phytic Acid in Maize Flour for determination of Bio-availability of Zinc

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dc.contributor.advisorSingh, Usha
dc.contributor.authorJati, Helena
dc.date.accessioned2018-10-24T07:05:55Z
dc.date.available2018-10-24T07:05:55Z
dc.date.issued2018
dc.description.abstractMaize (Zea mays L.) a monocotyledonous diploid angiospermic plant of Poaceae family, is used as a staple food worldwide. It is not only rich in protein and carbohydrate but also rich in minerals as well. Out of the total mineral matter, 2.8 mg/100g is Zinc. Maize also contains Phytic acid, which forms insoluble complexes with Zinc, reducing its bioavailability. Zinc can be made bioavailable by reducing the Phytic acid contents in maize. This can be achieved by the application of different processing like boiling, roasting and alkali treatment. The investigation was planned to determine the physico-chemical parameters, proximate composition, the level of Zinc, Phytic acid and bioavailability of Zinc in Normal maize and QPM before and after processing. The weight of freshlyharvested Normal maize grains was found to be 27.71 ± 0.86g whereas volume of the grains was recorded to be 23 cc. The density was 1.52 ± 0.01g/cc. The weight of freshlyharvested QPM maize grains was found to be 32.21 ± 0.77 g whereas volume of the grains was recorded to be 25 cc. The density was 1.61 ± 0.03 g/cc. The Normal control maize flour sample contains 9.92 percent moisture, 3.49 percent fat, 1.28 percent ash, 1.11 percent fibre, 10.93 percent protein and 73.27 percent carbohydrate. In boiled maize flour sample, the percentage of moisture, fat, ash, fibre, protein and carbohydrate were 7.64, 3.64, 1.18, 1.03, 11.76 and 74.75 respectively. In case of roasted maize flour sample, the proximate composition was 6.42 percent moisture, 3.96 percent fat, 1.20 percent ash, 1.04 percent fibre, 9.54 percent protein and 77.84 percent carbohydrate. In alkali treated maize flour sample, the percentage of moisture, fat, ash, fibre, protein and carbohydrate were 10.58, 4.01, 1.03, 1.09, 10.88 and 72.41 respectively. The QPM control flour sample contained 13.06 percent moisture, 3.23 percent fat, 1.14 percent ash, 3.87 percent fibre, 10.83 percent protein and 67.87 percent carbohydrate. In boiled maize flour sample, the percentage of moisture, fat, ash, fibre, protein and carbohydrate were 8.21, 3.28, 1.24, 3.79, 10.35 and 73.13 respectively. Roasted maize flour sample contained 3.65 percent moisture, 3.92 percent fat, 1.25 percent ash, 2.64 percent fibre, 10.77 percent protein and 77.77 percent carbohydrate. In alkali treated maize flour sample, the percentage of moisture, fat, ash, fibre, protein and carbohydrate were 4.80, 3.40, 0.93, 3.30, 10.85 and 76.72 respectively. The Normal control maize flour sample contained 4.53 mg/100g Zinc. In boiled maize flour sample, the Zinc content was 3.25 mg/100g. Roasted Maize sample contained 4.86 mg/100g Zinc. In alkali treated maize flour sample, the Zinc content was 4.60 mg/100g. The QPM control flour sample contained 3.78 mg/100g Zinc. In boiled maize flour sample, the Zinc content was 2.41 mg/100g. Roasted Maize sample contained 1.63 mg/100g Zinc. In alkali treated maize flour sample, the Zinc content was 1.89 mg/100g. The Normal control maize flour sample contained 233.01 mg/100g Phytic acid. In boiled maize flour sample, the Phytate content was 202.23 mg/100g. Roasted Maize sample contained 210.95 mg/100g Phytate. In alkali treated maize flour sample, the Phytic acid content was 206.71 mg/100g. The QPM control flour sample contained 291.18 mg/100g Phytic acid. In boiled maize flour sample, the Phytate content was 263.15 mg/100g. Roasted Maize sample contained 274.28 mg/100g Phytate. In alkali treated maize flour sample, the Phytic acid content was 267.13 mg/100g. The Phytate: Zinc molar ratio in the Normal roasted maize sample was the lowest (4.31) followed by alkali treated maize sample (4.47), control maize sample (5.11) and boiled maize sample (6.12). It can be concluded that in Normal maize flour, the control maize sample and the boiled maize sample had medium Zinc bioavailability. Whereas, the roasted maize sample and the lime treated maize sample had good Zinc bioavailability. The Phytate: Zinc molar ratio in the QPM control maize sample was the lowest (7.6) followed by boiling maize sample (10.75), lime treated maize sample (13.93) and roasted maize sample (16.69). It can be concluded that in QPM flour, the control maize sample, the boiled maize sample and the alkali treated maize sample had medium Zinc bioavailability whereas, the roasted maize sample had low bioavailability of Zinc. Therefore, it is recommended to use the Normal maize after Roasting and Lime treatment for good bioavailability of Zinc in the body.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810082032
dc.keywordsMaize flour, Zinc level, Phytic acid, Processing, Bio-availability of zinc,en_US
dc.language.isoenen_US
dc.pages63+xien_US
dc.publisherDr. Rajendra Prasad Central Agricultural University, Pusa, Samastipuren_US
dc.subFood and Nutritionen_US
dc.subjectnullen_US
dc.themeTo determine the physico-chemical parameters, proximate composition, the level of Zinc, Phytic acid and bioavailability of Zinc in Normal maize and QPM before and after processing.en_US
dc.these.typeM.Scen_US
dc.titleEffect of processing on the level of Zinc and Phytic Acid in Maize Flour for determination of Bio-availability of Zincen_US
dc.typeThesisen_US
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