Effect of maize processing methods on the retention of minerals, phytic acid and amino acids when using high kernel-zinc maize
High kernel-zinc maize varieties are available to consumers in several countries in Latin America to contribute to increase the zinc intake of their populations. Minerals, phytic acid and amino acids retention were measured after processing six maize varieties including three high kernel-zinc, one q...
| Autores: | ; ; ; ; |
|---|---|
| Tipo de documento: | Artículo |
| Estado: | Published version |
| Fecha de publicación: | 2021 |
| País: | México |
| Institución: | CIMMYT |
| Repositorio: | Repositorio Institucional de Publicaciones Multimedia del CIMMYT |
| OAI Identifier: | oai:repository.cimmyt.org:10883/21347 |
| Acceso en línea: | https://hdl.handle.net/10883/21347 |
| Nivel de acceso: | Acceso abierto |
| Palabra clave: | AGRICULTURAL SCIENCES AND BIOTECHNOLOGY BIOFORTIFICATION ZINC LYSINE TRYPTOPHAN MAIZE |
| _version_ | 1878409093349113856 |
|---|---|
| author | Gallego-Castillo, S. |
| author2 | Taleon, V. Talsma, E.F. Rosales Nolasco, Aldo Palacios-Rojas, N. |
| author2_role | author author author author |
| author_browse | Gallego-Castillo, S. Palacios-Rojas, N. Rosales Nolasco, Aldo Taleon, V. Talsma, E.F. |
| author_facet | Gallego-Castillo, S. Taleon, V. Talsma, E.F. Rosales Nolasco, Aldo Palacios-Rojas, N. |
| author_role | author |
| collection | Repositorio Institucional de Publicaciones Multimedia del CIMMYT |
| description | High kernel-zinc maize varieties are available to consumers in several countries in Latin America to contribute to increase the zinc intake of their populations. Minerals, phytic acid and amino acids retention were measured after processing six maize varieties including three high kernel-zinc, one quality protein maize and two conventional maize. Grain for each variety was processed in duplicate into tortillas, arepas and mazamorra, common maize dishes in the region. To evaluate the effect of processing kernel-zinc maize varieties on zinc retention, varieties were grouped in zinc biofortified maize (ZBM) and non-ZBM. Iron, zinc, phytic acid, tryptophan and lysine concentrations in non-processed maize were 17.1–19.1 μg/g DW, 23.9–33.0 μg/g DW, 9.9–10.0 mg/g DW, 0.06–0.08% and 0.27–0.37%, respectively. In tortillas, the iron, zinc, phytic acid and lysine content did not change (p<0.05) compared to raw grain, while tryptophan decreased by 32%. True retention of iron in arepas and mazamorra was 43.9 and 60.0%, for zinc 36.8 and 41.3%, and for phytic acid 19.3 and 25.1%. Tortillas had higher zinc retention than arepas and mazamorra due to use of whole grain in the nixtamalization process. Therefore, to contribute to higher zinc intake, nixtamalized tortilla prepared with biofortified zinc maize is recommended. Additionally, promotion of whole grain flour to prepare arepas should be explored to enhance the intake of minerals that are usually confined to aleurone layers and germ. |
| eu_rights_str_mv | openAccess |
| format | article |
| id | MX_95b335e5b313e6dea65f330c6bc07049 |
| identifier_str_mv | 10.1016/j.crfs.2021.03.007 |
| institution | CIMMYT |
| instname_str | Centro Internacional de Mejoramiento de Maíz y Trigo |
| network_acronym_str | MX |
| network_name_str | México |
| oai_identifier_str | oai:repository.cimmyt.org:10883/21347 |
| publishDate | 2021 |
| publishDateSort | 2021 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| reponame_str | Repositorio Institucional de Publicaciones Multimedia del CIMMYT |
| spelling | Effect of maize processing methods on the retention of minerals, phytic acid and amino acids when using high kernel-zinc maize Gallego-Castillo, S. Taleon, V. Talsma, E.F. Rosales Nolasco, Aldo Palacios-Rojas, N. AGRICULTURAL SCIENCES AND BIOTECHNOLOGY BIOFORTIFICATION ZINC LYSINE TRYPTOPHAN MAIZE High kernel-zinc maize varieties are available to consumers in several countries in Latin America to contribute to increase the zinc intake of their populations. Minerals, phytic acid and amino acids retention were measured after processing six maize varieties including three high kernel-zinc, one quality protein maize and two conventional maize. Grain for each variety was processed in duplicate into tortillas, arepas and mazamorra, common maize dishes in the region. To evaluate the effect of processing kernel-zinc maize varieties on zinc retention, varieties were grouped in zinc biofortified maize (ZBM) and non-ZBM. Iron, zinc, phytic acid, tryptophan and lysine concentrations in non-processed maize were 17.1–19.1 μg/g DW, 23.9–33.0 μg/g DW, 9.9–10.0 mg/g DW, 0.06–0.08% and 0.27–0.37%, respectively. In tortillas, the iron, zinc, phytic acid and lysine content did not change (p<0.05) compared to raw grain, while tryptophan decreased by 32%. True retention of iron in arepas and mazamorra was 43.9 and 60.0%, for zinc 36.8 and 41.3%, and for phytic acid 19.3 and 25.1%. Tortillas had higher zinc retention than arepas and mazamorra due to use of whole grain in the nixtamalization process. Therefore, to contribute to higher zinc intake, nixtamalized tortilla prepared with biofortified zinc maize is recommended. Additionally, promotion of whole grain flour to prepare arepas should be explored to enhance the intake of minerals that are usually confined to aleurone layers and germ. 279-286 Elsevier https://hdl.handle.net/10883/21347 10.1016/j.crfs.2021.03.007 |
| spellingShingle | Effect of maize processing methods on the retention of minerals, phytic acid and amino acids when using high kernel-zinc maize Gallego-Castillo, S. AGRICULTURAL SCIENCES AND BIOTECHNOLOGY BIOFORTIFICATION ZINC LYSINE TRYPTOPHAN MAIZE |
| status_str | publishedVersion |
| title | Effect of maize processing methods on the retention of minerals, phytic acid and amino acids when using high kernel-zinc maize |
| title_full | Effect of maize processing methods on the retention of minerals, phytic acid and amino acids when using high kernel-zinc maize |
| title_fullStr | Effect of maize processing methods on the retention of minerals, phytic acid and amino acids when using high kernel-zinc maize |
| title_full_unstemmed | Effect of maize processing methods on the retention of minerals, phytic acid and amino acids when using high kernel-zinc maize |
| title_short | Effect of maize processing methods on the retention of minerals, phytic acid and amino acids when using high kernel-zinc maize |
| title_sort | Effect of maize processing methods on the retention of minerals, phytic acid and amino acids when using high kernel-zinc maize |
| topic | AGRICULTURAL SCIENCES AND BIOTECHNOLOGY BIOFORTIFICATION ZINC LYSINE TRYPTOPHAN MAIZE |
| topic_facet | AGRICULTURAL SCIENCES AND BIOTECHNOLOGY BIOFORTIFICATION ZINC LYSINE TRYPTOPHAN MAIZE |
| url | https://hdl.handle.net/10883/21347 |