Impacts of Fermentation Time on Phytate and Some Minerals Bioavailability of Maize and Haricot Bean Flour

Abstract

Less in nutrient bio availability due to the presence of ant nutritional factors are common problem in plant based diet. Fermentation is a feasible food processing approach to improve nutrient bioavailability in plant based diets. The objective of this study was to estimate some minerals bioavailability in fermented maize and haricot bean flour. Maize and haricot bean flour were subjected to three fermentation time (0, 24 and 36 hours) at room temperature. Phytate, calcium, iron, zinc and their molar ratio were determined using official methods. The results showed that significant reduction of Phytate and calcium content were obtained in the maize and haricot bean flour as fermentation time increased. Moreover, iron in mg/100g ranged from 3.95±0.10 to 3.20±0.21 in maize flour and 7.38 ±0.34 to 5.20±0.16 in haricot bean flour. Zinc content in (mg/100g) increased from 2.79±0.03 for unfermented maize flour to 3.47±0.10 for 24 hours fermented followed decreased to 2.95±0.29 in maize flour fermented for 36 hours at room temperature. The molar ratios of the phytate to calcium and phytate to zinc in this study resulted improved calcium and iron bioavailability in maize and haricot bean flour. However, poor and good for iron bioavailability in haricot bean and maize flour, respectively, were noted in this study. Therefore, use of fermented maize and haricot bean flour should be recommended, in the production of nutritious and safe food products for targeted age group.