Analysis of iron bioavailability related to phytic acid and tannin contents of five legumes
1996
Komari | Septimurni, R.R. (Pusat Penelitian dan Pengembangan Gizi, Bogor (Indonesia))
The relationship between phytic acid and tannin contents, and the iron bioavailability of some Indonesian legumes was studied. Winged bean had the highest iron content (12.18 mg/100 g), and peanut had the lowest one (3.21 mg/100 g). The iron bioavailability of the legumes was between 0.5 percent and 15.4 percent. The ascorbic acid content of the legumes was very low (12 mg/100 g) and therefore had no promoting effect on iron bioavailability of the legumes. Leucaena seeds had a highest phytic acid content (1.27 g/100 g), and green peas had the lowest one (0.80 g/100 g). Among the legumes, leucaena seeds contained the highest tanin (1.88 g/100 g) while the peanut was the lowest (0.041 g/100 g ). Since the relative iron bioavailabilities was depended on their iron contents, the iron bioavailabilities of those legumes were converted to efficiency bioavailability of iron (EBI). Based on EBI values, the effects of phytic acid and tannin contents on the iron bioavailability were measured using polynomial model. Surface response of the model showed that the increase in phytic acid and tanin contents reduced the efficiency of iron bioavailability in the seeds. The magnitude effect of phytic acid was higher than that of tannin
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