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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
Journal
Publication Sub Type
Announcements
Title
Journal of the Science of Food and Agriculture
Frequency
Unknown
Publication Date
June 2002-November 1999
Volume
82
Issue
10
Page(s)
1115-1121
LocationLocation CodeAvailable FormatAvailability
Philippine Council for Health Research and Development Library Abstract Print Format (Request Document)
Wiley Online Library Website Abstract External Link (View)