Effects of domestic preparation of cereals and legumes on ionisable iron

Abstract

Effect of simple domestic processing on ionisable iron from cereals and legumes was investigated using an in vitro method. Two-fold increase was observed when legumes and cereal were germinated for different periods. In the case of legumes, increase was observed only with the whole grain, whereas no such changes were observed with decorticated legume. The ionisable iron from bread was higher (nearly twice) when compared with that from chapathi, prepared from the same wheat. The total iron was higher in the parboiled rice than in the raw rice. The percentage ionisable iron was lower in the parboiled rice than in the raw rice. The actual amount of ionisable iron, however, was the same in both the rice samples. Fermentation of rice and legume (pulse) mixture and cooking did not result in any change in the ionisable iron. Cooking of rice or wheat as used in Indian homes did not influence ionisable iron.

Influence of germination and fermentation on bioaccessibility of zinc and iron from food grains

“…Increases in iron ionizability could be observed during germination of green gram or wheat as early as 24 h, whereas such an effect was seen only after extended periods (48 and 72 h) in the case of chickpea. In the case of legumes, an increase was observed only with the whole grain, whereas no such changes were observed with decorticated legumes (Prabhavathi and Rao, 1979). In our study, improved iron bioacessibility was observed in chickpea germinated even for 24 h. Thus, our observations on the improved bioaccessibility of iron upon germination of grains are in concurrence with several such observations reported in the literature.…”

“…A two-fold increase in in vitro iron absorption has been observed in legumes and cereals germinated for different periods (Prabhavathi and Rao, 1979). Increases in iron ionizability could be observed during germination of green gram or wheat as early as 24 h, whereas such an effect was seen only after extended periods (48 and 72 h) in the case of chickpea.…”

“…In one of the earliest studies on the influence of food processing on in vitro iron availability, Prabhavathi and Rao (1979) have reported that fermentation of rice and black gram mixture and subsequent cooking (as in the preparation of idli) did not result in any change in the ionizable iron content. Our present observation on fermented food grains differs from this report.…”

Effect of processing on iodine content of some selected plants food

“…Some of these processing methods are fermentation, frying and cooking (Raghuuath and Belavady, 1997;Prablivathi and Narasinga, 1979). These processing also introduce chemicals that affect nutritional values adversely.…”

Medical Foods from Natural Sources

“…Sprouted legumes are rich sources of B-group vitamins and are also known to contain some provitamin A and vitamin E (Pomeranz and Robbins, 1971;Voss and Piendl, 1978). An increase in the ionizable iron from 4.1 to 7.7% and insoluble iron from 10.4 to 16.4% on germination of cereals has been reported by Prabhavathi and Rao (1979). Similarly, increases in acid extractability of calcium, phosphorus, iron, zinc, and copper from 48 to 69%, 36 to 48%, 36 to 50%, 42 to 50%, and 35 to 57%, respectively, were observed in malted wheat, malted green gram, and jaggery-based weaning foods (Gahlawat and Sehgal, 1993).…”