ArticleFrontiers in nutrition2024
Enhancing iron and zinc bioavailability in maize (
Article in Frontiers in nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers, 1 of them a synthesis that pooled it.
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Who cites it
19 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Effects of sourdough- or regular-bread fermentation, and phytate reduction on iron bioavailability, absorption, and iron status in humans: a systematic review of intervention studies.Frontiers in nutrition · 2026Pooled it
- Fermentation as a Lever to Enhance Legume Proteins: From Antinutritional Factors to Improved Quality.Molecules (Basel, Switzerland) · 2026Review
- Nutritional Variation Among Foods Included in an Ecuadorian Food Composition Database Using Multivariate Analysis.Nutrients · 2026Article
- Chicha de Jora: A Traditional Andean Fermented Beverage as a Complex Cereal Fermentation System.Comprehensive reviews in food science and food safety · 2026Review
- Accelerating iron biofortification in millets: progress, challenges, and future prospects.Planta · 2026Review
- Transitioning Towards Sustainable Diets: Pulses, Their Role in Modulating Gut Microbiota and Metabolic Health.Nutrients · 2026Review
- Maize Biofortification Approaches for Fighting Malnutrition in Sub-Saharan Africa.Plant-environment interactions (Hoboken, N.J.) · 2026Review
- Germination as a Strategy to Enhance the Bioactivity of Whole Grains: Phytochemical Remodeling and Health Implications.Comprehensive reviews in food science and food safety · 2026Review
- Formulation and sensory evaluation of nutrient-dense complementary food mixes for infants and young children aligned with national nutritional standards in India: A D-optimal mixture design approach.The Indian journal of medical research · 2026Article
- Traditional Food Systems as Nutrient Optimization Architectures: Mechanisms of Bioavailability and Dietary Resilience.Nutrients · 2026Review
- From awareness to action: Millet-based recipe talks improve iron status and reduce anemia severity in Andhra Pradesh women.Journal of family medicine and primary care · 2026Article
- Addressing Magnesium Deficiency Through Crop Biofortification: Plant-Soil-Human Perspective-A Review.Plants (Basel, Switzerland) · 2026Review
- Nutritional composition, sensory acceptability and shelf-life evaluation of wheat-corn chaff composite cake.Frontiers in nutrition · 2026Article
- Reframing sorghum biofortification: multi-trait nutritional dissection of Sudanese wild germplasm reveals extractability-driven breeding targets.Frontiers in plant science · 2026Article
- Nutrient-dense snack bars from biofortified crops to enhance school children's micronutrient intake in Tanzania.PloS one · 2026Article
- New Frontiers in Cereal and Pseudocereal Germination: Emerging Inducers for Maximizing Bioactive Compounds.Foods (Basel, Switzerland) · 2025Review
- Pulse Proteins: Processing, Nutrition, and Functionality in Foods.Foods (Basel, Switzerland) · 2025Review
- Nutritional composition ofOpen research Africa · 2025Review
- Okara-enriched fermented sorghum instant porridge: effects on mineral bioaccessibility and structural properties.Frontiers in nutrition · 2025Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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 bioavailability of iron and zinc. Methods: We evaluated various fermentation methods, including spontaneous fermentation; fermentation with starter cultures, either Results: Fermentation with Lp299 of soaked and germinated maize grains yielded a phytate reduction of up to 85.6% decreasing from 9.58 ± 0.05 g·kg Conclusion: Lactic acid fermentation of soaked and germinated maize grains, emerged as the most promising process to enhance the bioavailability of essential minerals. This approach could help alleviate mineral deficiencies in populations dependent on maize-based diets. The findings underscore the potential of fermentation to be applied at the household level, which may bring up an alternative for programs and policies focused on reducing micronutrient deficiencies and improving food security in developing regions.
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