V1I2P2

Anti-Nutritional Factors and Their Impact on Masa From Rice and Soybean Flour Blends

Nwadike A.N. ¹, Eke M.O. ², Eli Z.W. ^1* and Udoha N.W. ³

Abstract

This study investigates the effects of anti-nutritional factors (ANFs) on masa produced from rice and soybean flour blends, aiming to enhance its nutritional profile. Masa, a traditional fermented food in West Africa, is commonly made from maize, but the incorporation of rice and soybean offers complementary nutritional benefits, as rice is rich in carbohydrates while soybeans provide significant protein and essential amino acids. However, both rice and soybeans contain ANFs such as phytic acid, tannins, trypsin inhibitors, oxalates, and saponins, which can negatively impact nutrient bioavailability and health benefits. These compounds bind minerals, impair protein digestibility, and may lead to health issues like kidney stones. Processing techniques, including soaking, fermentation, and cooking, effectively reduce ANF levels, enhancing protein and mineral digestibility while improving sensory attributes of the final product. The study analyzes ANF levels in both composite flour and masa samples, demonstrating significant reductions in trypsin inhibitors, tannins, oxalates, saponins, and phytates following fermentation. Reducing these ANFs is critical for enhancing the bioavailability of essential minerals, thus making masa a more viable staple food option for populations that are vulnerable to micronutrient deficiencies. The findings indicate that while rice and soybean flour blends represent a promising nutrient source, further research is necessary to optimize fermentation conditions and blend ratios to maximize nutritional benefits and minimize the impact of ANFs.

Keywords:

Masa; Anti-nutritional factors; Rice; Soybean; Fermentation.