Abstract
The effect of processing on the proximal, amino acid, micro- and macromineral, heavy metal, vitamin, antinutrient, and phenolic profiles of maize (Zea mays) was investigated using standard techniques. Boiling decreased the total amino acid content unlike frying and roasting, but they did not affect the total phenolic content of maize. Boiling increased the levels of moisture, phosphorus, and vitamin B12; depleted selenium; and decreased the levels of phytate, saponin, calcium, sodium, iron, zinc, copper, and vitamins A and B1. Roasting decreased the levels of moisture, crude fiber, phytate, saponin, trypsin inhibitor, phosphorus, zinc, copper, and vitamins A and K. Frying increased the level of fat; decreased the levels of moisture, trypsin inhibitor, phosphorus, and vitamins A, B2, and K; and depleted selenium. A bioavailability study showed that the phytates and oxalates in the maize may not affect its bioavailability. This study showed that the processing methods that were used in this study allowed retention of some important nutrients and the total phenolic contents of the studied maize.
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