Effect of local food processing on phytate levels in cassava, cocoyam, yam, maize, sorghum, rice, cowpea, and soybean

Seventy-two hours of fermentation substantially reduced phytate levels in these foodstuffs. Lowering of phytate levels was most rapid within the first 48 h of fermentation. Cooking had little reducing effect on phytate levels in whole cereals and legumes but had considerable reducing effect on phytate levels in the tubers. Further processing of all the intermediate products to ready-to-serve foods achieved reductions in phytate levels