Changes in iron, zinc and chelating agents during traditional African processing of maize: Effect of iron contamination on bioaccessibility

摘要

The effect of the different unit operations of processing traditionally used to produce four maize foods commonly consumed in Africa on the nutritional composition of the products was investigated, using Benin as a study context. The impact of the processes on lipid, fibre, phytate, iron and zinc contents varied with the process. The lowest IP_6/Fe and IP_6/Zn molar ratios, the indices used to assess Fe and Zn bioavail-ability were obtained in mawe, a fermented dough. Analysis of maize products highlighted a significant increase in iron content after milting, as a result of contamination by the equipment used. Evaluation of iron bioaccessibility by in vitro enzymatic digestion followed by dialysis revealed that the iron contam-ination, followed by lactic acid fermentation, led to a considerable increase in bioaccessible iron content. Extrinsic iron supplied to food products by the milling equipment could play a role in iron intake in devel-oping countries.