| Abstract
| - Various methods of processing maize suitable for household use in rural Malawi, Central Africa,were investigated for their ability to reduce its phytate content and phytate/zinc molar ratio. Thesemethods included fermentation, germination, and soaking. Penta- and hexainositol phosphates weremeasured by HPLC, and zinc was measured by atomic absorption spectrophotometry. Natural lacticfermentation of maize flour slurries resulted in 88% phytate retention compared to unprocessed,unrefined maize flour porridges, whereas lower phytate retention was observed when a starterculture (61%) or germinated flour (71%) was also used. Fermentation of cooked maize flour porridgeswith germinated flour added resulted in 54−85% retention of phytate compared to controls. Soakingmaize flour or pounded maize and decanting excess water resulted in 43 and 49% retention of phytate,respectively. The latter soaking procedures were simple and effective and were suitable for householduse in rural Malawian communities. Keywords: Fermentation; germination; inositol phosphates; maize; phytate; Zea mays; zinc
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