+ 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

Phytate, zinc, iron and calcium content of selected raw and prepared foods consumed in rural Sidama, Southern Ethiopia, and implications for bioavailability



Phytate, zinc, iron and calcium content of selected raw and prepared foods consumed in rural Sidama, Southern Ethiopia, and implications for bioavailability



Journal of food composition and analysis 20(3-4): 161-168



Representative staple foods from Sidama, Southern Ethiopia, were analyzed for phytate using HPLC, and for Zn, Fe and Ca by flame atomic absorption spectrophotometry (AAS). Enset starchy foods had the lowest phytic acid content, followed by fermented injera prepared from tef. Oleaginous seeds (niger and sesame) had the highest phytate content (approximately 1600 mg/100 g). The iron content of raw tef and tef injera, unlike barley flour or corn bread, varied markedly, attributed to contaminant iron from soil. The foods prepared from enset and tef were also rich sources of calcium. Most of the fermented foods prepared from enset and tef had low Phy:Zn and Phy:Fe molar ratios, whereas corn bread (unleavened), kidney beans, sesame, and niger seeds had higher molar ratios. Absorption of intrinsic Zn, Fe, and Ca as well as any exchangeable contaminant iron is unlikely to be compromised by phytate in the fermented foods prepared from enset and tef, unless consumed together with high phytate foods such as corn bread, legumes, and oil seeds.

Please choose payment method:






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

Accession: 013043146

Download citation: RISBibTeXText

DOI: 10.1016/j.jfca.2006.09.003


Related references

Content of zinc, iron, calcium and their absorption inhibitors in foods commonly consumed in Ethiopia. Journal of Food Composition and Analysis 18(8): 803-817, 2005

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, 2010

Phytate, zinc, iron and calcium content of common Bolivian food, and implications for mineral bioavailability. Journal of Food Composition and Analysis 39: 111-119, 2015

Phytate, calcium, iron, and zinc contents of their molar ratios in foods commonly consumed in China. Journal of agricultural and food chemistry28 53(26): 10285-10290, 2005

Phytate, calcium, iron, and zinc contents and their molar ratios in foods commonly consumed in China. Journal of Agricultural and Food Chemistry 53(26): 10285-10290, 2005

Effect of dietary phytate and fiber on availability of iron zinc and calcium of some common foods consumed in egypt. Egyptian Journal of Food Science 19(3): 279-291, 1991

Determination of phytate, iron, zinc, calcium contents and their molar ratios in commonly consumed raw and prepared food in malaysia. Malaysian Journal of Nutrition 15(2): 213-222, 2009

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

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

Phytate zinc and calcium contents of 30 east african foods and their calculated phytate zinc calcium phytate and calcium phytate zinc molar ratios. Journal of Food Composition and Analysis 1(4): 316-325, 1988

Implications of phytate in plant-based foods for iron and zinc bioavailability, setting dietary requirements, and formulating programs and policies. Nutrition Reviews 76(11): 793-804, 2018

Bioavailability to rats of iron and zinc in calcium-iron-phytate and calcium-zinc-phytate complexes. Nutrition Research 2(3): 319-322, 1982

Role of oxate, phytate, tannins and cooking on iron bioavailability from foods commonly consumed in Mexico. International Journal of Food Sciences and Nutrition 61(1): 29-39, 2010

The zinc, calcium, copper, manganese, nonstarch polysaccharide and phytate content of seventy-eight locally grown and prepared African foods. Journal of Food Composition and Analysis 6(1): 87-99, 1993

Intakes of phytate zinc calcium phytate zinc and phytate x calcium zinc ratio by adult black americans consuming omnivorous self selected diets. Federation Proceedings 46(3): 592, 1987