title: Changes in iron, zinc and chelating agents during traditional African processing of maize: Effect of iron contamination on bioaccessibility.
abstract: The effect of the different unit operations of processing traditionally used to produce four maize foods commonly consumed in Africa on the nutritional composition of the products was investigated, using Benin as a study context. The impact of the processes on lipid, fibre, phytate, iron and zinc contents varied with the process. The lowest IP6/Fe and IP6/Zn molar ratios, the indices used to assess Fe and Zn bioavailability were obtained in mawè, a fermented dough. Analysis of maize products highlighted a significant increase in iron content after milling, as a result of contamination by the equipment used. Evaluation of iron bioaccessibility by in vitro enzymatic digestion followed by dialysis revealed that the iron contamination, followed by lactic acid fermentation, led to a considerable increase in bioaccessible iron content. Extrinsic iron supplied to food products by the milling equipment could play a role in iron intake in developing countries.
authors.affiliation: UMR204, IRD/UM1/UM2/SupAgro, BP 64501, 34394 Montpellier Cedex 5, France.
authors.forename: Valérie
authors.initials: V
authors.lastname: Greffeuille
authors.affiliation: Division of Food Technology & Biotechnology, Department of Food Sciences and Nutrition, Faculty of Agricultural Sciences, University of Abomey-Calavi, 01 BP 526 Cotonou, Benin.
authors.forename: A P
authors.initials: AP
authors.lastname: Polycarpe Kayodé
authors.affiliation: UMR204, IRD/UM1/UM2/SupAgro, BP 64501, 34394 Montpellier Cedex 5, France.
authors.forename: Christèle
authors.initials: C
authors.lastname: Icard-Vernière
authors.affiliation: UMR204, IRD/UM1/UM2/SupAgro, BP 64501, 34394 Montpellier Cedex 5, France; Division of Food Technology & Biotechnology, Department of Food Sciences and Nutrition, Faculty of Agricultural Sciences, University of Abomey-Calavi, 01 BP 526 Cotonou, Benin.
authors.forename: Muriel
authors.initials: M
authors.lastname: Gnimadi
authors.affiliation: UMR204, IRD/UM1/UM2/SupAgro, BP 64501, 34394 Montpellier Cedex 5, France.
authors.forename: Isabelle
authors.initials: I
authors.lastname: Rochette
authors.affiliation: UMR204, IRD/UM1/UM2/SupAgro, BP 64501, 34394 Montpellier Cedex 5, France. Electronic address: claire.mouquet@ird.fr.
authors.forename: Claire
authors.initials: C
authors.lastname: Mouquet-Rivier
keywords: Benin; Bioaccessibility; Iron; Maize; Phytate; Processing