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Submitted: 02 May 2008 Modified: 05 August 2019
HERDIN Record #: PCHRD050208120522

Use of soaking to enhance the bioavailability of iron and zinc from rice-based complementary foods used in the Philippines.

Rosalind S. Gibson

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Complementary foods used in the Philippines are predominantly rice-based, although enrichment with mung beans and sesame seeds is recommended despite their high content of phytic acid, a potent inhibitor of iron and zinc absorption. We have investigated the effect of soaking on the inositol penta- (IPS) and hexaphosphate (IP6) (analysed by HPLC), zinc, iron and calcium (via AAS) content of rice-based complementary foods with and without the addition of mung beans and sesame seeds. Soaking rice flour for 1, 6 and 12 h at 30 degrees C reduced the content of IPS + 1P6 by 60, 65 and 98% respectively, with only slight changes in zinc, iron and calcium. Levels of IPS + IP6 were reduced by 10 and 47 percent by soaking mung bean flour, but not whole beans, for 1 and 6 h respectively. In conclusion, soaking can be used to reduce the IPS and IP6 content of complementary foods based on mung bean flour and/or rice flour and thus enhance the bioavailability of iron and zinc. (Author)

Publication Type
Publication Sub Type
Journal of the Science of Food and Agriculture
Publication Date
June 2002-November 1999
LocationLocation CodeAvailable FormatAvailability
Philippine Council for Health Research and Development Library Abstract Print Format (Request Document)
Wiley Online Library Website Abstract External Link (View)