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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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Published in:Archivos Latinoamericanos de Nutrición Vol. 61; no. 2; pp. 135 - 143
Main Authors: Duarte Martino, Hércia Stampini, de Carvalho, Ariela Werneck, Da Silva, Cassiano Oliveira, de Souza Dantas, Maria Inês, Gomes Natal, Dorina Isabel, Rocha Ribeiro, Sônia Machado, Brunoro Costa, Neuza Maria
Format: Article
Published: Capitulo Venezolano de Sociedad Latinoamericana de Nutricion jun2011
Subjects:
Soy flour
Bioavailability
Iron in the body
Soybean varieties
Hemoglobins
Phytic acid
Laboratory rats
Online Access:View this record in EBSCOhost