PubAg

Absorption of zinc and iron by rats fed meals containing sorghum food products

Author:

Stuart, M.A., Johnson, P.E., Hamaker, B., Kirleis, A.

Source:

Journal of cereal science 1987 v.6 no.1 pp. 81

ISSN:

0733-5210

Subject:

Sorghum (Poaceae), foods, zinc, iron, absorption, rats

Abstract:

Zinc and iron absorption from freeze-dried, traditionally prepared sorghum food products was studied in rats. Following a period of marginal zinc or iron depletion, groups of rats (n = 6 in each group) were fed nutrient-balanced test meals containing one of four sorghum food products (fermented aceda; acidic t.cxa.o, cooked with tamarind extract; neutral t.cxa.o, cooked in water; alkaline t.cxa.o, cooked with wood ash), cooked maize gruel or an egg-white control diet, each of which was extrinsically labeled with either 65Zn or 59Fe before being added to the diets. Absorption was determined by whole-body retention of the initial radioisotope dose over a period of 19 days. Iron was highly available from all products tested (75-83%) with no significant difference in absorption between groups. Zinc from femented aceda (97%) was more available than that from the other sorghum products (69-78%) or maize gruel (76%) (P < 0.05). There was no significant difference in zinc absorption between groups fed acidic t.cxa.o (78%), neutral t.cxa.o (76%), alkaline t.cxa.o (69%) or maize gruel (76%). The phytate content of the fermented aceda was 33% lower than that of the other sorghum foods.

Agid:

47791

Handle:

10113/47791

http://dx.doi.org/10.1016/S0733-5210(87)80043-7