Iron absorption from maize (Zea mays) and sorghum (Sorghum vulgare) beer
1980
Derman, D.P. | Bothwell, T.H. | Torrance, J.D. | Bezwoda, W.R. | MacPhail, A.P. | Kew, M.C. | Sayers, M.H. | Disler, P.B. | Charlton, R.W.
Iron absorption from maize and sorghum was more than 12 times greater than that from a gruel comprised of the constituents used in the beer preparation. A marked decrease in solid content and the formation of ethanol and lactic acid may account for the difference in iron absorption. In addition, Fe chelators may be produced by micro-organisms. The presence of ethanol potentiated iron absorption; however, solid material greatly inhibited iron absorption, particularly when the solid content was 100 gram/liter or more. Starch may be the solid which interferes with iron absorption. Iron absorption was 4 times greater from a 2 ml/l lactic acid solution than from a hydrocholoric acid solution. Adding lactic acid to a gruel containing 200 g solids/l increased the mean iron abosrption.
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