Heat-treated hull flour does not affect iron bioavailability in rats

Heat-treated hull flour does not affect iron bioavailability in rats

In this study the chemical composition and iron bioavailability of hull and hull-less soybean flour from the new cultivar UFVTN 105AP was evaluated. The hemoglobin depletion-repletion method was used in Wistar rats. Soybean hull flour presented 37% more total dietary fiber and higher content of iron...

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Bibliographic Details
Main Authors: Hércia Stampini  Duarte Martino, Ariela Werneck de Carvalho, Cassiano Oliveira da Silva, Maria Inês de Souza Dantas, Dorina Isabel Gomes Natal, Sônia Machado Rocha Ribeiro, Neuza Maria  Brunoro Costa
Format: Article
Language:English
Published: Sociedad Latinoamericana de Nutrición
Series:Archivos Latinoamericanos de Nutrición
Subjects:
soybean flour
phytic acid
bioavailability
iron
fiber
Online Access:http://www.scielo.org.ve/scielo.php?script=sci_arttext&pid=S0004-06222011000200004&lng=en&tlng=en

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http://www.scielo.org.ve/scielo.php?script=sci_arttext&pid=S0004-06222011000200004&lng=en&tlng=en

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