HCl-extractability Of Iron Research Articles

Changes in total minerals and their HCl extractabilities in rice varieties as affected by cooking methods

The study examined the effect of four cooking methods on total minerals and their HCl extractabilities among rice varieties. The cooking led to a significant (p<0.05) decrease in total mineral contents (calcium, phosphorus, magnesium, iron and zinc) in rice upon cooking by all methods, while HCl extractability of minerals in cooked rice increased significantly in comparison to raw rice. The differences among various cooking methods were not significant for calcium, magnesium and zinc contents as well as for HCl extractability of calcium and zinc. The ordinary cooked rice samples had significantly (P<0.05) lower phosphorus and iron contents than the rice cooked by other methods which did not differ significantly to each other. Pressure, microwave and solar cooked rice samples had similar HCl extractability of phosphorus and magnesium, whereas, HCl extractability of iron was significantly higher in solar cooked than ordinary and pressure cooked rice samples.

Reduction in phytate levels and HCl-extractability of divalent cations in soybean (Glycine max L.) during soaking and germination

The poor mineral bioavailability due to high phytic acid content in soybean (Glycine max) reduces its nutraceutical significance. Thus, in the present study effect of soaking and germination was investigated in two Indian soybean cultivars, viz., Pusa 9712 and Kalitur for their phytate and total and HCl-extractable iron, zinc and calcium content. Soaking for 12 h reduced the phytate content by 10–13 %, while soaking, followed by germination for 72 h reduced the phytate levels further by 46–65 % and increased the extractability of iron, zinc and calcium by 25–36 %. A negative correlation (P < 0.05) was thus observed with the antinutrient phytic acid and the HCl-extractability of iron, zinc and calcium in the sprouted soybean seeds.

Effect of rabadi fermentation of barley on HCl-extractability of minerals

Summary Rabadi fermentation of raw (freshly ground) as well as autoclaved barley flour at 30, 35, and 40°C for 6, 12, 18, 24, and 48 h brought about a significant increase in HCl-extractability of iron, copper, zinc, manganese, calcium, and phosphorus; longer periods and higher fermentation temperatures increased HCl-extractability. Increased non-phytate phosphorus and inorganic phosphorus in the fermented product, with a corresponding decrease in phytate phosphorus, was maximum at 40°C for 48 h and minimum at 30°C for 6 h. The level of phytic acid was significantly negatively correlated with HCl-extractability of minerals in the fermented products.