Evaluation of the content and bioaccessibility of iron, zinc, calcium and magnesium from groats, rice, leguminous grains and nuts

Suliburska, Joanna; Krejpcio, Zbigniew

doi:10.1007/s13197-011-0535-5

Cited by 80 publications

(60 citation statements)

References 21 publications

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“…Kiln dried malt Rootlets removed Raw teff grain Thus, they need to be fortified to fulfill the requirements of the daily intake (Gallagher et al 2004;Suliburska and Krejpcio 2011). Teff has naturally higher nutritional value when compared to many other grains, and doesn't need to be fortified.…”

Section: Opportunitiesmentioning

confidence: 99%

Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review

2012

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The demand for gluten-free foods is certainly increasing. Interest in teff has increased noticeably due to its very attractive nutritional profile and gluten-free nature of the grain, making it a suitable substitute for wheat and other cereals in their food applications as well as foods for people with celiac disease. The main objective of this article is to review researches on teff, evaluate its suitability for different food applications, and give direction for further research on its applications for health food market. Teff is a tropical low risk cereal that grows in a wider ecology and can tolerate harsh environmental conditions where most other cereals are less viable. It has an excellent balance of amino acid composition (including all 8 essential amino acids for humans) making it an excellent material for malting and brewing. Because of its small size, teff is made into whole-grain flour (bran and germ included), resulting in a very high fiber content and high nutrient content in general. Teff is useful to improve the haemoglobin level in human body and helps to prevent malaria, incidence of anaemia and diabetes. The nutrient composition of teff grain indicates that it has a good potential to be used in foods and beverages worldwide. The high levels of simple sugars and α-amino acids as a result of breakdown of starch and protein, respectively, are essential for fermentation and beer making.

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Section: Opportunitiesmentioning

confidence: 99%

Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review

2012

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“…The in vitro bioaccessibility of minerals varied significantly, depending on the mineral and the type of the food matrix. In general the best sources of bioaccessible Fe and Zn were found to be pulses and nuts (Joanna and Zbigniew 2011). The limited bioavailability of cereals mineral content due to relatively low mineral levels and the presence of phytic acid and other antinutritional factors that reduce their bioavailability to 5-15 % offers challenges in nutrition point of view (Das et al 2011).…”

Section: Introductionmentioning

confidence: 99%

Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains

2013

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More than half of the world populations are affected by micronutrient malnutrition and one third of world's population suffers from anemia and zinc deficiency, particularly in developing countries. Iron and zinc deficiencies are the major health problems worldwide. Phytic acid is the major storage form of phosphorous in cereals, legumes, oil seeds and nuts. Phytic acid is known as a food inhibitor which chelates micronutrient and prevents it to be bioavailabe for monogastric animals, including humans, because they lack enzyme phytase in their digestive tract. Several methods have been developed to reduce the phytic acid content in food and improve the nutritional value of cereal which becomes poor due to such antinutrient. These include genetic improvement as well as several pre-treatment methods such as fermentation, soaking, germination and enzymatic treatment of grains with phytase enzyme. Biofortification of staple crops using modern biotechnological techniques can potentially help in alleviating malnutrition in developing countries.

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“…Iron deficiency is associated with low iron intake in developed countries, while in developing countries, it could be caused by low iron availability due to absorption inhibitors present in vegetable foods [2][3][4].…”

Section: Introductionmentioning

confidence: 99%

“…Iron can be present in a heme form with relatively high bioavailability which can be found in red meat as part of hemoglobin and myoglobin, but it has also been reported in plants, particularly cereals, nuts, and legumes [2].…”

Section: Introductionmentioning

confidence: 99%

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Iron bioavailability of Lupinus rotundiflorus seeds and roots in low-iron-diet treated rats

et al. 2017

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Objective To evaluate iron bioavailability of roots and cooked seeds of Lupinus rotundiflorus for human consumption using a low-iron-diet rat model. Methods A hemoglobin depletion–repletion test was performed using rats. A standard diet containing 8mg kg-1 of iron was used. Three experimental diets were prepared based on the standard diet: 2.3g of root flour added to D1, 21.5g cooked seed flour added to D2, and 0.03g of ferrous sulfate added to D3 (control diet), adjusting iron concentration of the diets to 24mg kg-1. Hemoglobin regeneration efficiency was used to measure iron bioavailability. Results Hemoglobin regeneration efficiency showed values of 13.80+2.49%, 13.70+1.60% and 18.38+1.56 in D1, D2 and D3 respectively, and biological relative values of 72.8, 75.08, and 100.00% (.<0.05). Conclusion Roots and cooked seeds of Lupinus rotundiflorus showed potential iron bioavailability, despite being a vegetal source, which could also encourage the study of other species of lupin as a source of iron.

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Evaluation of the content and bioaccessibility of iron, zinc, calcium and magnesium from groats, rice, leguminous grains and nuts

Abstract: The objective of this study was to determine the content and the bioaccessibility of minerals (Fe, Zn,

Cited by 80 publications

References 21 publications

Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review

Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review

Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains

Iron bioavailability of Lupinus rotundiflorus seeds and roots in low-iron-diet treated rats

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