+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Use of soaking to enhance the bioavailability of iron and zinc from rice-based complementary foods used in the Philippines



Use of soaking to enhance the bioavailability of iron and zinc from rice-based complementary foods used in the Philippines



Journal of the Science of Food and Agriculture 82(10): 1115-1121



Complementary foods used in the Philippines are predominantly rice-based, although enrichment with mung beans and sesame seeds is recommended despite their high content of phytic acid, a potent inhibitor of iron and zinc absorption. We have investigated the effect of soaking on the inositol penta- (IP5) and hexaphosphate (IP6) (analysed by HPLC), zinc, iron and calcium (via AAS) content of rice-based complementary foods with and without the addition of mung beans and sesame seeds.

Please choose payment method:






(PDF emailed within 0-6 h: $19.90)

Accession: 003999669

Download citation: RISBibTeXText

DOI: 10.1002/jsfa.1156


Related references

Household dietary strategies to enhance the content and bioavailability of iron, zinc and calcium of selected rice- and maize-based Philippine complementary foods. Maternal & Child Nutrition 1(4): 263-273, 2006

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. Journal of Food Science 67(5): 26-32, 2002

A review of phytate, iron, zinc, and calcium concentrations in plant-based complementary foods used in low-income countries and implications for bioavailability. Food and Nutrition Bulletin 31(2 Suppl): S134-S146, 2010

Bioavailability of iron, zinc, phytate and phytase activity during soaking and germination of white sorghum varieties. Plos one 6(10): E25512, 2011

Approaches to improve iron bioavailability from complementary foods. Journal of Nutrition 133(5 Suppl 1): 1560s-1562s, 2003

Inclusion of guava enhances non-heme iron bioavailability but not fractional zinc absorption from a rice-based meal in adolescents. Journal of Nutrition 143(6): 852-858, 2013

In vitro estimates of iron bioavailability in some Kenyan complementary foods. Food and Nutrition Bulletin 30(2): 145-152, 2009

Marginal intakes of zinc, iron, and calcium enhance the accumulation of cadmium in the intestine of rats fed a rice-based diet. FASEB Journal 17(4-5): Abstract No 714 2, 2003

Production of maize-bambara groundnut complementary foods fortified pre-fermentation with processed foods rich in calcium, iron, zinc and provitamin A. Journal of the Science of Food and Agriculture 90(4): 566-573, 2010

The addition of milk or yogurt to a plant-based diet increases zinc bioavailability but does not affect iron bioavailability in women. Journal of Nutrition 135(3): 465-468, 2005

Effect of soaking and phytase treatment on phytic acid, calcium, iron and zinc in rice fractions. Food Chemistry 115(3): 789-794, 2009

Iron and zinc intake from complementary foods: some issues from Pakistan. Pediatrics 106(5): 1295-1297, 2000

A home-based method to reduce phytate content and increase zinc bioavailability in maize-based complementary diets. International Journal of Food Sciences and Nutrition 52(2): 133-142, 2001

Improving the bioavailability of iron and zinc: low-phytate rice mutants. Rice science: innovations and impact for livelihood Proceedings of the International Rice Research Conference, Beijing, China, 16-19 September 2002: 403-412, 2003

Bioavailability from foods of trace elements: iron, zinc, copper, selenium, chromium, lead, cadmium, mercury. Annali Dell'istituto Superiore di Sanita 20(2-3): 149-169, 1984