National Academy of Agricultural Sciences (NAAS)
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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 2018: 95.39 NAAS RATING 2020: 5.38 |
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.
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