Tovar Luis Raul, Larios-Saldaña Alfredo
Centro Interdisciplinario de Investigaciones y Estudios sobre Medio Ambiente y Desarrollo, Instituto Politécnico Nacional. Av. Miguel Othón de Mendizabal 485, 07738 México DF, México.
Int J Vitam Nutr Res. 2005 Mar;75(2):142-8. doi: 10.1024/0300-9831.75.2.142.
Fe and Zn deficiencies among the Mexican population are widespread, and one-third of children and women of childbearing age are anemic. Since diets that are Fe-deficient are most probably also Zn-deficient, a proprietary process was developed to fortify corn tortilla with these trace elements at the first stage of treatment with lime. Phytic acid (PA), Ca, Fe, and Zn content were determined, as well as the molar ratios of phytate/Fe, phytate/Zn, and Ca x phytate to Zn in traditional and fortified tortillas; the Student's t-test was used to detect differences between the treatments (p < 0.001). Contents of Fe and Zn in the fortified tortilla relative to the traditional tortilla were 1.9 and 3.4 times greater than the latter, whereas PA contents showed the opposite result, i.e. traditional tortillas had 1.65 times more PA than the fortified tortilla. Consequently the calculated molar ratios were statistically more favorable for fortified than for traditional tortillas (p < 0.001). The process developed allows making iron- and zinc-fortified tortillas by lime-treating or nixtamalizing corn either at the household, at small-scale tortilla shops, or at industrial scale by using lime fortified with both trace elements. The cost of this fortification is negligible.
墨西哥人群中普遍存在铁和锌缺乏的情况，三分之一的儿童和育龄妇女患有贫血症。由于缺铁的饮食很可能也缺锌，因此开发了一种专利工艺，在玉米饼用石灰处理的第一阶段用这些微量元素对其进行强化。测定了传统玉米饼和强化玉米饼中的植酸（PA）、钙、铁和锌含量，以及植酸盐/铁、植酸盐/锌和钙×植酸盐与锌的摩尔比；使用学生t检验来检测处理之间的差异（p < 0.001）。强化玉米饼中铁和锌的含量相对于传统玉米饼分别是后者的1.9倍和3.4倍，而PA含量则呈现相反的结果，即传统玉米饼中的PA含量是强化玉米饼的1.65倍。因此，计算得出的摩尔比对强化玉米饼在统计学上比传统玉米饼更有利（p < 0.001）。所开发的工艺能够通过在家中、小型玉米饼店或工业规模下使用同时添加了这两种微量元素的石灰对玉米进行石灰处理或碱化处理来制作铁和锌强化的玉米饼。这种强化的成本可以忽略不计。
