@article{fdi:010053198,
  title = {{C}hanges in iron, zinc and chelating agents during traditional {A}frican processing of maize : effect of iron contamination on bioaccessibility},
  author = {{G}reffeuille, {V}al{\'e}rie and {K}ayod{\'e}, {P}.{A}.{P}. and {I}card-{V}erni{\`e}re, {C}hrist{\`e}le and {G}nimadi, {M}uriel and {R}ochette, {I}sabelle and {M}ouquet {R}ivier, {C}laire},
  editor = {},
  language = {{ENG}},
  abstract = {{T}he effect of the different unit operations of processing traditionally used to produce four maize foods commonly consumed in {A}frica on the nutritional composition of the products was investigated, using {B}enin as a study context. {T}he impact of the processes on lipid, fibre, phytate, iron and zinc contents varied with the process. {T}he lowest {IP}6/{F}e and {IP}6/{Z}n molar ratios, the indices used to assess {F}e and {Z}n bioavailability were obtained in mawe, a fermented dough. {A}nalysis of maize products highlighted a significant increase in iron content after milling, as a result of contamination by the equipment used. {E}valuation 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. {E}xtrinsic iron supplied to food products by the milling equipment could play a role in iron intake in developing countries.},
  keywords = {{P}rocessing ; {M}aize ; {I}ron ; {B}ioaccessibility ; {P}hytate ; {B}enin},
  booktitle = {},
  journal = {{F}ood {C}hemistry},
  volume = {126},
  numero = {4},
  pages = {1800--1807},
  ISSN = {0308-8146},
  year = {2011},
  DOI = {10.1016/j.foodchem.2010.12.087},
  URL = {https://www.documentation.ird.fr/hor/fdi:010053198},
}