Abstract
Processing of maize (Zea mays L fresh and dry) for the production of various traditional products results in the loss of phytic acid. Fresh mature corn contains less phytic acid (1·71 g kg−1) than dry corn (7·15–7.60 g kg−1). The loss of phytic acid varies from 18·1 to 46·7% for fresh maize and from 11·5 to 52·6% for dry maize respectively among the heat treatments given. From a nutritional viewpoint, consumption of maize as chapati and after roasting in a sand bath or on charcoal will improve the availability of minerals.
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