Iron availability from peas (Pisum sativurn) and bread containing added pea testa in rats

Abstract

1. Iron retention in adult male rats given 3 g dried ground peas, immature and mature (Pisum sarivum cv Dark-skin perfection) and leafless (Pisum sativum cv Filby), extrinsically labelled with 0.25 pCi 58Fe, was measured by whole-body counting. The Fe was less well absorbed (P < 0.01) from the mature peas (0.251 (SE 0.021)) than from the immature (0.384 (SE 0,032)) or leafless peas (0.344 (SE 0.026)).2. The availability of Fe from the leafless peas was compared with that of defatted soya-bean flour by the same technique. Significantly more Fe (P < 0.005) was retained from the pea flour (0.471 (SE 0.013)) than from the soya-bean flour (0.377 (SE 0.022)). 3. The effect of adding pea testa to bread (97.6 g/kg dry weight), as in the production of high-fibre white bread, on Fe availability was measured and compared with the availability of ferrous sulphate in young and adult male rats. There were no significant differences between the high-fibre and low-fibre breads in either age-group, although the older rats absorbed less Fe from all three sources. Retention from high-fibre bread, low-fibre bread and FeSO, was as follows (mean with 4. It was concluded that the addition of pea testa to white bread does not have a detrimental effect on Fe availability. Immature and leafless peas appear to be a better source of available Fe than soya-bean flour, despite similar fibre levels, but with maturity the Fe in peas is rendered less available.SE

The effects of sugar-beet fibre and wheat bran on iron and zinc absorption in rats

“…Public awareness of the recommendations to increase their uptake of complex carbohydrates ('dietary fibre') has led to an increasing demand by consumers for palatable high-fibre foods. Food manufacturers have responded by producing a wide range of products which contain dietary components rich in fibre, such as wheat bran, pea testa (Fairweather-Tait & Wright, 1985) and, more recently, the fibrous extract of sugar beet, Beta Fibre (British Sugar plc, Peterborough).…”

Mn, Zn, Cu and Fe content in dietary fiber residues of peas

“…PLATT et al [30] have determined the relative binding strenghts and the number of binding sites for cellulose with Fe under simulated duodenal pH conditions, but cellulose forms a very weak bond with Fe [3 11, one of which is susceptible to rupture in the presence of other food components. A study in vivo with rats showed that pea dietary fiber added to white bread does not have a detrimental effect on Fe availability [32]. YIANG et al [33] reported that a diet containing 12% of cellulose results in a significantly lower apparent absorption of Zn and Cu, whereas at 6% of cellulose only the absorption of Zn was lower.…”

African yam bean hull chemical composition and its effects on rat′s mineral retention, serum biochemical components and enzymatic activities

“…Godara et al [37] and Ismail-Beigi et al [38] reported cellulose to increase faecal excretion of some of these minerals in human subjects. Fairweather-Tail and Wright [39] have shown that inclusion of pea hull in bread did not have a detrimental effect on Fe availability.…”