Use of soaking and enrichment for improving the content and bioavailability of calcium, iron, and zinc in complementary foods and diets of rural Malawian weanlings

被引：12
|
作者：
Temple, L [1 ]
Gibson, RS [1 ]
Hotz, C [1 ]
机构：
[1] Univ Otago, Dept Human Nutr, Dunedin 9015, New Zealand
来源：
JOURNAL OF FOOD SCIENCE | 2002年 / 67卷 / 05期
关键词：
complementary foods; maize; bioavailability; phytate; zinc;
D O I：
10.1111/j.1365-2621.2002.tb08748.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Effect of enrichment and aqueous extraction on Ca, Fe, Zn, hexa (IP-6), and penta (IP-5) inositol phosphate content of slurries or porridges prepared from fresh and stored maize flour (MF) was investigated. IP-5 + IP-6 in fresh MF was higher than stored but after soaking in water and decanting, more IP-5 + IP-6 was lost from fresh ME, so final [Phy] [Zn] molar ratios became similar (18 compared with 20). Enriching MF porridges with fish flour increased Ca and Zn, and after soaking in water and decanting reduced IP-5 + IP-6, thus decreasing [Phy]:[Zn], [Phy]:[Fe], and [Phy]:[Ca] molar ratios. Using Ca, Fe, Zn, IP-5 + IP-6 values for soaked enriched porridges, simulated Ca, Fe, and Zn intakes for Malawian infants were higher, but still inadequate.
引用
收藏
页码：1926 / 1932
页数：7
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