In-vitro iron dialysability from legumes: influence of phytate and extrusion cooking
1991
Lombardi-Boccia, G. | Di Lullo, G. | Carnovale, E.
In vitro iron dialysability from five Italian legumes (mottled bean, white bean, faba bean chickpea, lentil) and the influence of phytate and extrusion cooking on it were evaluated. Iron dialysability was 2.3 and 2.4% in mottled and white bean respectively, 1.2% in faba bean, 2.7% in chickpea and 1.1% in lentil. After extrusion cooking the flours showed a marked iron contamination and a decrease in iron dialysability but these changes were significant only for mottled bean. Enzymic phytate removal induced an increase in iron dialysability > 100% in all the raw legumes except mottled bean which showed an increase of only 57%. This finding indicates that, although phytate consistently modifies iron dialysability, it is difficult to identify a quantitative relationship between phytate content and iron dialysability.
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