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Influence of heat processing on the bioaccessibility of zinc and iron from cereals and pulses consumed in India.
J Trace Elem Med Biol. 2007; 21(1):1-7.JT

Abstract

Influence of heat processing on the bioaccessibility of zinc and iron from food grains consumed in India was evaluated. Cereals - rice (Oryza sativa), finger millet (Eleusine coracana), sorghum (Sorghum vulgare), wheat (Triticum aestivum), and maize (Zea mays), and pulses - chickpea (Cicer arietinum) - whole and decorticated, green gram (Phaseolus aureus) - whole and decorticated, decorticated black gram (Phaseolus mungo), decorticated red gram (Cajanus cajan), cowpea (Vigna catjang), and French bean (Phaseolus vulgaris) were examined for zinc and iron bioaccessibility by employing an in vitro dialysability procedure. Both pressure-cooking and microwave heating were tested for their influence on mineral bioaccessibility. Zinc bioaccessibility from food grains was considerably reduced upon pressure-cooking, especially in pulses. Among cereals, pressure-cooking decreased zinc bioaccessibility by 63% and 57% in finger millet and rice, respectively. All the pressure-cooked cereals showed similar percent zinc bioaccessibility with the exception of finger millet. Bioaccessibility of zinc from pulses was generally lower as a result of pressure-cooking or microwave heating. The decrease in bioaccessibility of zinc caused by microwave heating ranged from 11.4% in chickpea (whole) to 63% in cowpea. Decrease in zinc bioaccessibility was 48% in pressure-cooked whole chickpea, 45% and 55% in pressure-cooked or microwave-heated whole green gram, 32% and 22% in pressure-cooked or microwave-heated decorticated green gram, and 45% in microwave-heated black gram. Iron bioaccessibility, 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 bioaccessibility.

Authors+Show Affiliations

Department of Biochemistry and Nutrition, Central Food Technological Research Institute, Mysore 570020, India.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

17317519

Citation

Hemalatha, Sreeramaiah, et al. "Influence of Heat Processing On the Bioaccessibility of Zinc and Iron From Cereals and Pulses Consumed in India." Journal of Trace Elements in Medicine and Biology : Organ of the Society for Minerals and Trace Elements (GMS), vol. 21, no. 1, 2007, pp. 1-7.
Hemalatha S, Platel K, Srinivasan K. Influence of heat processing on the bioaccessibility of zinc and iron from cereals and pulses consumed in India. J Trace Elem Med Biol. 2007;21(1):1-7.
Hemalatha, S., Platel, K., & Srinivasan, K. (2007). Influence of heat processing on the bioaccessibility of zinc and iron from cereals and pulses consumed in India. Journal of Trace Elements in Medicine and Biology : Organ of the Society for Minerals and Trace Elements (GMS), 21(1), 1-7.
Hemalatha S, Platel K, Srinivasan K. Influence of Heat Processing On the Bioaccessibility of Zinc and Iron From Cereals and Pulses Consumed in India. J Trace Elem Med Biol. 2007;21(1):1-7. PubMed PMID: 17317519.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of heat processing on the bioaccessibility of zinc and iron from cereals and pulses consumed in India. AU - Hemalatha,Sreeramaiah, AU - Platel,Kalpana, AU - Srinivasan,Krishnapura, Y1 - 2006/12/22/ PY - 2006/04/29/received PY - 2006/10/17/accepted PY - 2007/2/24/pubmed PY - 2007/9/29/medline PY - 2007/2/24/entrez SP - 1 EP - 7 JF - Journal of trace elements in medicine and biology : organ of the Society for Minerals and Trace Elements (GMS) JO - J Trace Elem Med Biol VL - 21 IS - 1 N2 - Influence of heat processing on the bioaccessibility of zinc and iron from food grains consumed in India was evaluated. Cereals - rice (Oryza sativa), finger millet (Eleusine coracana), sorghum (Sorghum vulgare), wheat (Triticum aestivum), and maize (Zea mays), and pulses - chickpea (Cicer arietinum) - whole and decorticated, green gram (Phaseolus aureus) - whole and decorticated, decorticated black gram (Phaseolus mungo), decorticated red gram (Cajanus cajan), cowpea (Vigna catjang), and French bean (Phaseolus vulgaris) were examined for zinc and iron bioaccessibility by employing an in vitro dialysability procedure. Both pressure-cooking and microwave heating were tested for their influence on mineral bioaccessibility. Zinc bioaccessibility from food grains was considerably reduced upon pressure-cooking, especially in pulses. Among cereals, pressure-cooking decreased zinc bioaccessibility by 63% and 57% in finger millet and rice, respectively. All the pressure-cooked cereals showed similar percent zinc bioaccessibility with the exception of finger millet. Bioaccessibility of zinc from pulses was generally lower as a result of pressure-cooking or microwave heating. The decrease in bioaccessibility of zinc caused by microwave heating ranged from 11.4% in chickpea (whole) to 63% in cowpea. Decrease in zinc bioaccessibility was 48% in pressure-cooked whole chickpea, 45% and 55% in pressure-cooked or microwave-heated whole green gram, 32% and 22% in pressure-cooked or microwave-heated decorticated green gram, and 45% in microwave-heated black gram. Iron bioaccessibility, 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 bioaccessibility. SN - 0946-672X UR - https://www.unboundmedicine.com/medline/citation/17317519/Influence_of_heat_processing_on_the_bioaccessibility_of_zinc_and_iron_from_cereals_and_pulses_consumed_in_India_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0946-672X(06)00135-0 DB - PRIME DP - Unbound Medicine ER -