Use of Soaking and Enrichment for Improving the Content and Bioavailability of Calcium, Iron, and Zinc in Complementary Foods and Diets of Rural Malawian Weanlings
2002
L. T. (L. Temple) | Gibson, R.S. | Hotz, C.
Effect of enrichment and aqueous extraction on Ca, Fe, Zn, hexa (IP-6), and penta (IP-5) inositol phosphate content of slurries or porridges prepared from fresh and stored maize flour (MF) was investigated. IP-5 + IP-6 in fresh MF was higher than stored but after soaking in water and decanting, more IP-5 + IP-6 was lost from fresh MF, so final [Phy] [Zn] molar ratios became similar (18 compared with 20). Enriching MF porridges with fish flour increased Ca and Zn, and after soaking in water and decanting reduced IP-5 + IP-6, thus decreasing [Phy]:[Zn], [Phy]:[Fe], and [Phy]:[Ca] molar ratios. Using Ca, Fe, Zn, IP-5 + IP-6 values for soaked enriched porridges, simulated Ca, Fe, and Zn intakes for Malawian infants were higher, but still inadequate.
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