Potent inhibitors of iron bioavailability in germinated maize used for complementary feeding in Tanzania

Plant based foods are the major staples of diets in developing countries including Tanzania. These foods contain high levels of phytates and polyphenols, the potent inhibitors of iron bioavailability. Frequent intake of these foods exposes children to the risk of developing iron deficiency and iron deficiency anemia. The objective of the study was to determine the effects of soaking and germination on reduction of nutrient inhibitors to enhance the availability of iron in maize used for complementary feeding in rural Tanzania. An experimental study design was employed. Maize grains were soaked in distilled water for 24 hours, drained and germinated at 0, 36, 48 and 72 hours then dried and milled to obtain flour. Chemical analysis was carried out using standard methods. For all measures, statistical analysis employed Duncan multiple range test to separate means. On average phytates decreased significantly (P ˂ 0.05) with germination time from 39.7 mg/100g at 0 hour to 32.4 mg/100g at 72 hour. Polyphenols increased with germination time. There was a significant (P ˂ 0.05) increase at 72 hour germination time for the samples from all locations. Iron content fluctuated with germination time, however a significant (P ˂ 0.05) increase was observed at 72 hour. These findings can be utilized to improve the availability of affordable complementary foods used by infants and young children living in resource-poor families.