Heat-treated hull flour does not affect iron bioavailability in rats.
In this study the chemical composition and iron bioavailability of hull and hull-less soybean flour from the new cultivar UFVTN 105AP was evaluated. The hemoglobin depletion-repletion method was used in Wistar rats. Soybean hull flour presented 37% more total dietary fiber and higher content of iron than hull-less soybean flour. The phytate:iron molar ratio, however, was 2-fold lower in the soybean hull flour in compared to the hull-less soybean flour. Animals fed soybean hull flour presented hemoglobin gains similar to those of the control diet group (p > 0.05). The Relative Biological Values of hull and hull-less soybean flour were 68.5% and 67.1%, respectively, compared to the control group. Heat-treated soybean hull flour (150 degrees C/30 minutes) showed high content of iron and low phytate, which favors the iron bioavailability. Thus, the soybean hull flour is a better source of dietary fiber and iron than hull-less soybean flour at comparable bioavailabilities.
Departamento de Nutriçãn e Saúde, Universidade Federal de Viçosa, Viçosa-MG, Brazil.
Hércia Stampini Duarte
HS
Martino
Ariela Werneck de
AW
Carvalho
Cassiano Oliveira da
CO
Silva
Maria Inês de Souza
MI
Dantas
Dorina Isabel Gomes
DI
Natal
Sônia Machado Rocha
SM
Ribeiro
Neuza Maria Brunoro
NM
Costa
D000818:Animals; D001682:Biological Availability; D004032:Diet; D004043:Dietary Fiber; D005296:Ferrous Compounds / Q000737:chemistry*; D005433:Flour / Q000032:analysis*; D006358:Hot Temperature; D007501:Iron / Q000737:chemistry; D019266:Iron, Dietary / Q000493:pharmacokinetics*; D008297:Male; D010833:Phytic Acid / Q000032:analysis; D051381:Rats; D017208:Rats, Wistar; D013025:Glycine max / Q000737:chemistry*
D004043:Dietary Fiber; D005296:Ferrous Compounds; D019266:Iron, Dietary; C020748:ferrous sulfate; D010833:Phytic Acid; D007501:Iron