Zinc and iron contents and their bioaccessibility in cereals and pulses consumed in India

Hemalatha, Sreeramaiah and Platel, Kalpana and Srinivasan, Krishnapura (2007) Zinc and iron contents and their bioaccessibility in cereals and pulses consumed in India. Food Chemistry, 102 (4). pp. 1328-1336.

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Several cereals and pulses commonly consumed in India were screened for zinc and iron contents and their bioaccessibility in the same was determined by equilibrium dialysis employing an in vitro simulated digestion procedure. Zinc content of cereals ranged from 1.08 mg/100 g in rice to 2.24 mg/100 g in sorghum. Zinc content of pulses was between 2.03 mg/100 g (whole chickpea) and 2.68 mg/ 100 g (decorticated chickpea). Iron content of cereals ranged from 1.32 mg% in rice to 6.51 mg% in sorghum, while that of pulses ranged from 3.85 mg% in decorticated green gram to 6.46 mg% in black gram. Dialyzability of zinc from pulses (27–56%) was generally higher than that from cereals (5.5–21.4%). Dialyzabilities of iron were almost similar from both cereals and pulses examined and were 4.13– 8.05% in cereals and 1.77–10.2 % in pulses. A significant negative correlation between inherent phytate content and zinc dialyzability value was inferred in the case of pulses. Phytic acid content of the cereals had a significant negative influence on iron dialyzability. Inherent calcium had a negative influence on zinc dialyzability in cereals. Tannin did not have any significant influence on zinc or iron dialyzabilities from cereals and pulses. While both insoluble and soluble fractions of the dietary fibre generally interfered with zinc dialyzability, the insoluble fraction alone had this effect on iron dialyzability. The lower collective negative influence of the inherent factors on zinc dialyzability from pulses is consistent with their higher concentrations in these grains, relative to cereals. The negative correlation of inherent phytic acid with zinc and iron dialyzabilities was supported by enhanced dialyzabilities of these minerals upon partial removal of phytate from the grains by treatment with fungal phytase.

Item Type: Article
Author Affiliation: Department of Biochemistry and Nutrition, Central Food Technological Research Institute, Mysore 570 020, India
Subjects: Plant Production
Plant Physiology and Biochemistry > Biochemistry
Divisions: Other Crops
Depositing User: Sandhya Gir
Date Deposited: 25 Apr 2011 05:50
Last Modified: 25 Apr 2011 05:50
Official URL: http://dx.doi.org/10.1016/j.foodchem.2006.07.015
URI: http://eprints.icrisat.ac.in/id/eprint/1884

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