Heat-treated hull flour does not affect iron bioavailability in rats / Farinha de soja com casca tratada termicamente
Duarte Martino, Hércia Stampini; Werneck de Carvalho, Ariela; Oliveira da Silva, Cassiano; de Souza Dantas, Maria Inês; Gomes Natal, Dorina Isabel; Machado Rocha Ribeiro, Sônia; Brunoro Costa, Neuza Maria.
Arch. latinoam. nutr
; 61(2): 135-142, jun. 2011. ilus, graf, mapas
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en Inglés
| LILACS | ID: lil-659121
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 phytateiron 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 (150ºC/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.
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