Abstract
The effects of various processing methods viz. pressure cooking with soaking, sprouting (48 h), sprouting and pressure cooking, dehulling, and pressure cooking of the dehulled legume on the bioavailability of zinc were studied. The total zinc content varied from 3.28 to 3.37%; the highestbeing in raw ricebeans and the lowest being in dehulled, soaked and pressure cooked, and sprouted and pressure cooked ricebeans, respectively. The soluble zinc content was highest for dehulled soaked and pressure cooked ricebeans (28.2%) and lowest for raw ricebeans (16.0%). The absorption, retention, and balance of zinc were estimated in rats fed experimental and standard ZnSO4 diets using a balance study. The maximum retention of zinc wasobserved in dehulled soaked, and pressure cooked diets (63.37%) followed by sprouted (48 h) and pressure cooked (61.38%) diets. The gain in body weight, total femur zinc and retention of zinc in liver, kidneys and spleen were found to be highest for rats eating the sprouted pressure cooked diet followed by the dehulled, soaked and pressure cooked diet. Plasma zinc levels were found to range from 3.81 to 6.34 μmol/dl; they were maximum for rats fed the dehulled, soaked and pressure cooked diet. It can be concluded that dehulling significantly improves the availability of zinc and germination of ricebeans is the best method to enhance the zinc availability.
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Kaur, M., Kawatra, B. Effect of domestic processing on zinc bioavailability from ricebean (Vigna umbellata) diets. Plant Foods Hum Nutr 57, 307–318 (2002). https://doi.org/10.1023/A:1021848916175
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DOI: https://doi.org/10.1023/A:1021848916175