By Admin
Scientists, nutrition experts, food regulators, researchers and development partners have identified phytase, a naturally occurring enzyme found in cereals, grains and other plant-based foods that limits the body's ability to absorb essential nutrients, as a practical way to improve the nutritional value of staple foods widely consumed across Nigeria.
This position which is seen as a potential game changer in Nigeria's fight against micronutrient malnutrition, emerged at a multi-stakeholder roundtable in Lagos to examine the scientific evidence behind potential benefits of phytase and its possible role in improving nutritional value of staple foods such as bread, pap and sorghum-based products.
The discussions came amidst rising concerns about the combined effects of food insecurity, poverty and micronutrient deficiencies, and centred on the long-standing nutrition challenge of ensuring that nutrients present in food are absorbed and utilised by the body.
Speaking at the meeting, Sight and Life Foundation's Africa Advisor, Dr. Mairo Mandara, explained that many staple foods in Nigeria contain essential nutrients such as iron, zinc and calcium, but the body's ability to absorb the nutrients is often limited by phytic acid, a naturally occurring compound in grains and legumes.
“Phytase is an enzyme that helps address this problem by breaking phytic acid and releasing these nutrients, making them more available for absorption.
“We are sharing research findings generated so far and discussing how they can be used in the interest of Nigerians.
“The studies were conducted in Nigeria, including work involving bread, pap and sorghum products, additional studies have been recommended including cost analyses and further evaluations involving consumers and manufacturers,” she said.
Mandara said Nigerians have long benefited from traditional food-processing methods such as fermentation, which naturally reduce phytic acid levels.
“Foods such as fermented cereals, pap, masa and kunu-zaki already gain nutritional advantages through this process, including improved availability of vitamins, minerals and proteins.”
She said phytase could build on these existing practices and further enhance nutrient absorption in foods consumed daily by millions of people.
“Phytase adds only a fraction to production costs and should not place any burden on consumers. There are no safety concerns as phytase becomes inactive during cooking and processing, much like yeast used in bread making. By the time the food is consumed, the enzyme has already completed its function,” she said.
Noting that implementation would potentially begin soon, Mandara said “If adopted, phytase could improve the absorption of iron, calcium and zinc, while also enhancing protein digestibility.”
Also speaking, Kamaluddeen Babagana of the Department of Biochemistry, Bayero University Kano, said the use of phytase could complement Nigeria's existing food fortification programmes.
“Unlike conventional fortification, phytase functions as a processing aid. It is introduced during manufacturing, performs its role by breaking down phytate and becomes inactive before the final product reaches consumers.”
On his part, Food Technology Manager at Sight and Life, Daniel Amanquah, said phytase represents an important opportunity to address a major nutritional challenge associated with cereal-based diets.
He noted that the enzyme has already been recognised internationally and is being used in several countries, with no known adverse effects.
Although the initiative remains at the research and clinical evaluation stage, stakeholders at the meeting expressed optimism that phytase could eventually become an important addition to Nigeria's nutrition strategy.
Consumer acceptance studies have already been carried out and the formulation has been adjusted so that there is no noticeable difference in taste compared to conventional products.
Samuel Akinyode, State Coordinator of Civil Society Scaling Up Nutrition in Nigeria (CS-SUNN), said because of the enzyme's potential contribution to improving nutrition outcomes nationwide, but cautioned that public acceptance would require deliberate engagement and sustained awareness campaigns.
He recalled that food fortification initiatives and other food technologies initially faced public skepticism before gaining wider acceptance.
"People may not understand the science immediately, but they understand better health outcomes. The benefits must be communicated clearly," he said.
He said stakeholder consultations are already examining issues such as consumer preferences, market realities, implementation strategies and industry readiness.
Questions have also been raised about the possible impact on food prices, but Akinyode said information presented by researchers suggests that introducing phytase into food production would increase manufacturing costs by less than one per cent, making it unlikely to have any significant effect on retail prices.
