Impact of heat processing on the bioavailability of zinc and iron from cereals and pulses

Jing L., . and Yuwei L., . and Zhenping H., . and Qian W., . Impact of heat processing on the bioavailability of zinc and iron from cereals and pulses. pp. 1980-1985. ISSN 2231-7546

Influence of heat processing on the bioavailability of zinc and iron from food grains consumed in China was evaluated. Cereals “ rice barley buckwheat wheat and oat and pulses “ chickpea “ whole and decorticated green gram “ whole and decorticated decorticated black gram decorticated red gram cowpea and faba bean were examined for zinc and iron bioavailability by employing an in vitro dialysability procedure. Both pressure-cooking and microwave heating were tested for their influence on mineral bioavailability. Zinc bioavailability from food grains was considerably reduced upon pressure-cooking especially in pulses. Among cereals pressure-cooking decreased zinc bioavailability by 50.5 and 58.4 in barley and rice respectively. All the pressure-cooked cereals showed similar percent zinc bioavailability with the exception of barley. Bioavailability of zinc from pulses was generally lower as a result of pressure-cooking or microwave heating. The decrease in bioavailability of zinc caused by microwave heating ranged from 14.3 in chickpea (whole) to 65.8 in cowpea. Decrease in zinc bioavailability was 40.0 in pressure-cooked whole chickpea 51 and 57 in pressurecooked or microwave-heated whole green gram 20.6 and 24.9 in pressure cooked or microwave-heated decorticated green gram and 46.5 in microwave-heated black gram. Iron bioavailability on the other hand was significantly enhanced generally from all the food grains studied upon heat treatment. Thus heat treatment of grains produced contrasting effect on zinc and iron bioavailability.

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Abstract

Influence of heat processing on the bioavailability of zinc and iron from food grains consumed in China was evaluated. Cereals “ rice barley buckwheat wheat and oat and pulses “ chickpea “ whole and decorticated green gram “ whole and decorticated decorticated black gram decorticated red gram cowpea and faba bean were examined for zinc and iron bioavailability by employing an in vitro dialysability procedure. Both pressure-cooking and microwave heating were tested for their influence on mineral bioavailability. Zinc bioavailability from food grains was considerably reduced upon pressure-cooking especially in pulses. Among cereals pressure-cooking decreased zinc bioavailability by 50.5 and 58.4 in barley and rice respectively. All the pressure-cooked cereals showed similar percent zinc bioavailability with the exception of barley. Bioavailability of zinc from pulses was generally lower as a result of pressure-cooking or microwave heating. The decrease in bioavailability of zinc caused by microwave heating ranged from 14.3 in chickpea (whole) to 65.8 in cowpea. Decrease in zinc bioavailability was 40.0 in pressure-cooked whole chickpea 51 and 57 in pressurecooked or microwave-heated whole green gram 20.6 and 24.9 in pressure cooked or microwave-heated decorticated green gram and 46.5 in microwave-heated black gram. Iron bioavailability on the other hand was significantly enhanced generally from all the food grains studied upon heat treatment. Thus heat treatment of grains produced contrasting effect on zinc and iron bioavailability.

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Item Type:	Article
AGROVOC Term:	Cereals
AGROVOC Term:	Bioavailability
AGROVOC Term:	Atomic absorption spectrometry
AGROVOC Term:	Barley
AGROVOC Term:	Black gram
AGROVOC Term:	Buckwheat
AGROVOC Term:	Cowpeas
AGROVOC Term:	Chickpeas
AGROVOC Term:	Heat treatment
AGROVOC Term:	Microwave radiation
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/23836

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