Trypsin inhibitor activity and tannin content do not affect calcium bioavailability of three commonly consumed legumes
1993
Proulx, W.R. | Weaver, C.M. | Bock, M.A.
Calcium bioavailability from legumes containing a range in trypsin inhibitor activity (TIA) and tannin concentration was studied. Three cultivars (Phaseolus vulgaris) were hydroponically grown and intrinsically labeled with 45Ca. Raw and cooked legumes were fed to six groups of 6-wk old male Sprague-Dawley rats. Another group received an intraperitoneal (IP) injection of 45Ca. An eighth group was fed a casein metal extrinsically labeled with 45Ca. The absorption of calcium from legumes by rats averaged 47.1 +/- 7.5% of IP dose. Average phytate content of the legumes was 1.7% and oxalate 0.37%. Raw legumes had an average of 15000 TIA units/g of whole bean, which were completely removed by cooking. Calcium absorption was unaffected by TIA or tannin content. Reduced availability of bean calcium was likely due to phytate and/or oxalate present in legumes.
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