Document Detail


Influence of germination and fermentation on bioaccessibility of zinc and iron from food grains.
MedLine Citation:
PMID:  16969377     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
OBJECTIVE AND DESIGN: Food grains such as green gram, chickpea and finger millet are often subjected to traditional processing involving germination and fermentation. This study was designed to assess the effect of germination of these grains on the bioaccessibility of zinc and iron. The effect of fermentation of a cereal-pulse combination as encountered in the preparation of breakfast dishes - idli, dosa and dhokla - on the same was also evaluated. Bioaccessibility measurement was made employing an in vitro simulated digestion method. RESULT: Zinc bioaccessibility was significantly decreased by germination (48 h) of finger millet (38%) and green gram (44%), while iron bioaccessibility was increased by 62% (green gram), 39% (chickpea) and 20% (finger millet), concomitant with a reduction in tannin content. A fermented batter of rice+black gram - 2:1 (idli) and 3:1 (dosa) - had higher bioaccessibility values for zinc (71 and 50%, respectively), while iron bioaccessibility values were increased in these cases of fermentation to an even greater extent, namely 277 and 127%, respectively. Zinc and iron bioaccessibility was not improved by fermentation of the combination of chickpea, green gram, black gram and rice (1:1:0.5:0.5; dhokla). A fermentation of cereal-legume combinations of idli and dosa batter significantly reduced both phytate and tannin, while in the case of dhokla batter there was a continued significant presence of phytate associated with additional legumes - chickpea and green gram. CONCLUSION: Germination of food grains improved the bioaccessibility of iron but not that of zinc. Fermentation of a batter of cereal-pulse combination in the preparation of idli and dosa enhanced the bioaccessibility of both zinc and iron, but not that of the combination used for the preparation of dhokla.
Authors:
S Hemalatha; K Platel; K Srinivasan
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't     Date:  2006-09-13
Journal Detail:
Title:  European journal of clinical nutrition     Volume:  61     ISSN:  0954-3007     ISO Abbreviation:  Eur J Clin Nutr     Publication Date:  2007 Mar 
Date Detail:
Created Date:  2007-03-01     Completed Date:  2007-04-23     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8804070     Medline TA:  Eur J Clin Nutr     Country:  England    
Other Details:
Languages:  eng     Pagination:  342-8     Citation Subset:  IM    
Affiliation:
Department of Biochemistry and Nutrition, Central Food Technological Research Institute, Mysore, India.
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MeSH Terms
Descriptor/Qualifier:
Biological Availability
Cereals / chemistry*
Fabaceae / chemistry*
Fermentation
Food Analysis
Food Handling / methods*
Germination
Humans
Iron, Dietary / pharmacokinetics*
Phytic Acid / pharmacology
Tannins / pharmacology
Trace Elements / pharmacokinetics*
Zinc / pharmacokinetics*
Chemical
Reg. No./Substance:
0/Iron, Dietary; 0/Tannins; 0/Trace Elements; 7440-66-6/Zinc; 83-86-3/Phytic Acid

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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