Journal
FOOD CHEMISTRY
Volume 89, Issue 3, Pages 421-425Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2004.03.040
Keywords
phytate; zinc; iron; molar ratios; soaking
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The effects of soaking whole cereal (maize, millet, rice, sorghum) and legume seeds (mung bean, cowpea, soybean) on iron (Fe), zinc (Zn) and phytate (Phy) contents were investigated. In all the above cereals, except millet, the molar ratios of Phy/Fe were above than 14, and ratios of Phy/Zn were above 20 while, in legumes, ratios were lower. Soaking whole seeds for 24 h led to leaching of iron and, to a lesser extent, of zinc ions into the soaking medium. Soaking led to a significant (P less than or equal to 0.05) reduction in the phytate content of millet, maize, rice and soybean, but did not improve the Phy/Fe molar ratio, while decreasing the Phy/Zn molar ratio only slightly. Soaking on its own was not found to be a good method for improving mineral bioavailability but the results showed that, in combination with other treatments, or with optimized soaking conditions, it could nevertheless prove useful. (C) 2004 Elsevier Ltd. All rights reserved.
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