Archivos Latinoamericanos de Nutrición ()

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

  • 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

Journal volume & issue
Vol. 61, no. 2
pp. 135 – 142

Abstract

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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 than hull-less soybean flour. The phytate:iron molar ratio, however, was 2-fold lower in the soybean hull flour in compared to the hull-less soybean flour. Animals fed soybean hull flour presented hemoglobin gains similar to those of the control diet group (p>0.05). The Relative Biological Values of hull and hull-less soybean flour were 68.5% and 67.1%, respectively, compared to the control group. Heat-treated soybean hull flour (150ºC/30 minutes) showed high content of iron and low phytate, which favors the iron bioavailability. Thus, the soybean hull flour is a better source of dietary fiber and iron than hull-less soybean flour at comparable bioavailabilities.

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