Changes in zinc of buckwheat on processing into noodles and cooking
1993
Ikeda, S. | Shimizu, T. (Kobe-Gakuin Univ., Kobe (Japan). Faculty of Nutrition)
Changes in zinc of buckwheat on processing into noodles and cooking were studied. When raw noodles prepared from buckwheat flour were cooked, approximately 20% of the zinc in the raw noodles was found to leak into the water soak during cooking. There was a significant difference in the proportion of zinc released on in vitro digestion, between raw noodles and cooked noodles. Chromatographic analysis indicated that most of the soluble zinc occurring on digestion of both raw and cooked noodles was found in substances with relatively low molecular weight. The nutritional implications of the present findings are discussed
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