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Nixtamalization Effects on the Contents of Phytic Acid in the Varieties of Maize and the Bioavailability of Iron in Nixtamalized Maize to Young Pigs

Author(s): L.I. Rong | Wang Kang-Ning

Journal: Pakistan Journal of Nutrition
ISSN 1680-5194

Volume: 8;
Issue: 6;
Start page: 905;
Date: 2009;
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Keywords: Nixtamalization | maize | phytic acids | iron-deficiency | growth performance | piglets

The present study was conducted to investigate the effect of nixtamalization process on the phytic acid loss of maize and the subsequent influence on iron bioavailability of the iron-deficient piglets. Two experiments were conducted to achieve the objective: in the first step, three types of maize varying in phytic acid contents were processed by five lime concentrations treatment (0, 0.6, 1.2, 1.8 and 2.4%), four cooking duration (0, 45, 60 and 75 min) and thereafter soaking for five periods (0, 2, 4, 6 and 8 h) to optimize the best nixtamalization process parameter based on the maximum loss of phytic acid. In the second study, weaning piglets suffered iron-deficient were fed two diets: either lime-cooked maize produced by optimal parameter (NTM) or non-nixtamalized maize as control (CON), to examine the effects of the nixtamalization on the iron bioavailability, iron status and growth performance. The results showed that: (1)The greatest phytic acid loss of three types of maize and their processing parameters (lime concentration, cooking duration and steeping duration) were 17.4% (1.2%, 75 min and 4 h), 14.9% (1.8%, 75 min and 4 h) and 27.5% (1.8%, 75 min and 4 h), respectively. (2) The hemoglobin concentration (Hb), Packed Cell Volume (PCV), Red Blood Cell count (RBC) and Hemoglobin-Fe (Hb-Fe) content were improved in the NTM piglets compared with CON piglets (p
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