Predictive Bioavailability of Iron, Calcium, and Zinc in Traditional and Composite Flours Made from Roasted Corn, Soybean, and Peanut Powders

In Ivory Coast, roasted corn kernels are used to produce roasted corn flour, which is rich in carbohydrates but low in protein, vitamins, and minerals. To enhance the nutritional value of this flour, 5% roasted peanut powder and 5% roasted soybean powder were added. The objective is to highlight the nutritional and health benefits by assessing the predictive bioavailability of nutrients such as calcium, zinc, and iron in the composite flour formulated from roasted ingredients. The methodology involved determining the levels of calcium, zinc, and iron using atomic absorption spectrophotometry, analyzing antinutritional factors (phytic acid, oxalate), and calculating predictive bioavailability based on molar ratios. The results showed that the levels of zinc, iron, calcium, oxalate, and phytic acid, in the composite flour, were 2.67 mg/100 g MS; 1.44 mg/100 g MS; 132.45 mg/100 g MS; 8.03 mg/100 g MS; and 3.48 mg/100 g MS, respectively. In addition, the molar ratios phytates/Ca, phytates/Fe, phytates/Zn, Calcium×Phytate/ Zinc et oxalates/Ca were well below their critical values, indicating high bioavailability. It is therefore necessary to promote the use of soybean and peanut powders in the production of composite flours in order to improve the nutritional quality and health benefits of foods made from local agricultural resources.