Abstract: Domestic processing of maize and lentil were observed to cause a significant reduction in the antinutritional factors (phytic acid, tannins and polyphenols) content and improved the content and availability of protein, starch and minerals. Cooking of maize and lentil greatly reduced phytic acid to 353.0 and 504.0 mg/100g, respectively. However, for maize when cooking was preceded by fermentation, further reduction in phytate was observed (50%). Polyphenols and tannin followed a trend similar to that obtained for phytate. Cooking increased the in vivo Protein Digestibility (IVPD) of maize to 34.25% and lentil to 96.1%, while in vivo starch digestibility (IVSD) increased to 33.89% and to 83.62%, for the crops respectively. Further improvement in IVPD and IVSD was observed when the grains of maize were fermented and cooked. Domestic processings were observed to decrease major minerals content with increase in their availability. However, trace minerals content and availability were increase with cooking and/or fermentation.
S.H. Awada , Hady Abedel , Amro B. Hassan , M. Isam Ali and E. Elfadil Babiker , 2005. Antinutritional Factors Content and Availability of Protein, Starch and Mineral of Maize (Zeamays linnaus) and Lentil (Lens culinaris) As Influenced by Domestic Processing . Journal of Food Technology, 3: 523-528.