Effect of maize soaking, germination and fermentation on phytate content and its contribution towards improving nutrients bioavailability
The presence of phytate in plants-based food is considered a threat to proper nutrition in developing countries and in particular in rural areas. There is evidence of micronutrient deficiencies due to the presence of phytate in plant-based diets. People from low income households are most affected by diets rich in phytate. The aim of this study was to investigate different processes through which