The Indian Journal of Nutrition and Dietetics

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Effect of Processing on Phytic Phosphorus Content in Maize


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1 Sardar Vallabhai Patel University of Agriculture and Technology, Meerut, U.P., India
     

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The main objective of this study was to determine the effect of processing on phytic phosphorus content in maize. An analytical comparison of effect of different methods of processing for reducing phytic phosphorus was carried out on maize. The maize is a staple crop and many rely on it as a primary source of nutrition. Though phytic phosphorus content makes minerals unavailable for absorption yet is used by majority of population. Six cultivars of maize namely VL-16, VL-41, VL-42, D741, D823 and D771 were processed to observe the reduction in phytic phosphorus content. Phytic phosphorus content of the different maize varieties ranged from 143.5 to 167.9 mg/100 g. Variety VL 41 showed highest phytic phosphorus content of 167.9 mg/100 g. Lime treatment was observed to cause significant reduction in phytic acid. Boiling and lime treatment reduced phytic phosphorus by 24.84 and 33.60 % respectively. Variety D771 of maize showed highest reduction of 108.9 mg/100 g after heat treatment and 89.8 mg/100 g after lime treatment. The total reduction in phytic phosphorus was 33.60%.

Keywords

Phytic Phosphorus, Lime Treatment, Maize, Anti-Nutritional Factor, Processing, Cultivar.
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  • Effect of Processing on Phytic Phosphorus Content in Maize

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Authors

Suneeta Pant
Sardar Vallabhai Patel University of Agriculture and Technology, Meerut, U.P., India
Arvind Kumar
Sardar Vallabhai Patel University of Agriculture and Technology, Meerut, U.P., India
Ravindra Kumar
Sardar Vallabhai Patel University of Agriculture and Technology, Meerut, U.P., India
Manoj Singh
Sardar Vallabhai Patel University of Agriculture and Technology, Meerut, U.P., India

Abstract


The main objective of this study was to determine the effect of processing on phytic phosphorus content in maize. An analytical comparison of effect of different methods of processing for reducing phytic phosphorus was carried out on maize. The maize is a staple crop and many rely on it as a primary source of nutrition. Though phytic phosphorus content makes minerals unavailable for absorption yet is used by majority of population. Six cultivars of maize namely VL-16, VL-41, VL-42, D741, D823 and D771 were processed to observe the reduction in phytic phosphorus content. Phytic phosphorus content of the different maize varieties ranged from 143.5 to 167.9 mg/100 g. Variety VL 41 showed highest phytic phosphorus content of 167.9 mg/100 g. Lime treatment was observed to cause significant reduction in phytic acid. Boiling and lime treatment reduced phytic phosphorus by 24.84 and 33.60 % respectively. Variety D771 of maize showed highest reduction of 108.9 mg/100 g after heat treatment and 89.8 mg/100 g after lime treatment. The total reduction in phytic phosphorus was 33.60%.

Keywords


Phytic Phosphorus, Lime Treatment, Maize, Anti-Nutritional Factor, Processing, Cultivar.

References





DOI: https://doi.org/10.21048/ijnd.2016.53.1.3878