Effect of processing on micronutrients (calcium, iron, vitamin A, and zinc) in maize, bambara groundnut, cowpea, cattle bone, roselle calyces, palm oil, Brachystegia eurycoma and Althernanthe

Healthy mature seeds of bambara groundnut (Voandzeia subterranea Thouars), cowpea (Vigna unguiculata), cattle bone, roselle calyces (Hibiscus sabdariffa), red palm oil, yellow maize (Zea mays), and “achi†(Brachystegia eurycoma), were purchased from Ogige market, Nsukka, Nigeria.
Methods The processing methods was based on the methods of Uvere et al., (2010). Production of maize-bambara and maize-cowpea food blends  The maize, bambara groundnut and cowpea seeds were cleaned by winnowing and handsorting. Production of degermed maize flour.
The maize grains (700g) were tempered in excess water for 15 minutes, de-germed using a Bentall attrition mill (Model 200 L090, E. H. Bentall, UK), dried at 32+0.26oC, winnowed and the grits milled into flour using a Bentall attrition mill (Model 200 L090, E. H. Bentall, UK). The flour was packed in polyethylene bags and stored at 4oC.