Enhancers and inhibitors of iron availability in legumes

Abstract

Iron is an important microelement, although its deficiency is present in most populations. The aim of this study was to compare eight different legumes in regard to quantity and iron dialysis; the enhancing or inhibiting effects on iron dialysis of other agents were also determined. The samples were: only legume, legume with meat (1:3), legume with orange juice (1:5), legume with milk (1:4) and legume, meat and orange juice (1:3:4). Tests to determine the amount of ascorbic acid, tannins, phytic acid, iron and iron availability in vitro showed that ascorbic acid ranged from 9.69–38.46 mg per/100g, tannins, 0.11–1.11 mg/g, phytic acid 0.75–10.72 mg/g, iron, 41.4–153.4 mg/kg and iron availability 2.44–9.87%. In this study the addition of juice and meat increased iron availability, while the addition of milk decreased it. The mixture of meat, juice and legumes increased iron availability. The effects of phytic acid and tannins did not have a significant influence. The chickpea and common bean had the best iron availability with the pea demonstrating the worst. Therefore risk groups, such as pregnant women and elementary school children, should eat legumes with an ascorbic acid source and meat but should not drink milk in the same meal. This information is very important for the vulnerable groups in order to reduce iron deficiency.