Enhancing iron and zinc bioavailability in maize (Zea mays) through phytate reduction : the impact of fermentation alone and in combination with soaking and germination
Introduction: Phytates are nutrient-binding compounds found mainly in cereals and legumes, which may significantly contribute to micronutrient malnutrition in regions where phytate-rich cereals, such as maize, are staple food.Objectives: This study investigated how maize fermentation, both alone and in combination with soaking and germination, can reduce phytate levels and enhance the estimated bi