Iron and Zinc in Vitro Availability in Pearl Millet Flours (Pennisetum glaucum) with Varying Phytate, Tannin, and Fiber Contents

Lestienne, I. and Besancüon, P. and Caporiccio, B. and Lullien-Pellerin, V. and Treche, S. (2005) Iron and Zinc in Vitro Availability in Pearl Millet Flours (Pennisetum glaucum) with Varying Phytate, Tannin, and Fiber Contents. J. Agric. Food Chem. , 53. pp. 3240-3247.

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Abstract

Simulations of gastro-intestinal digestion, used to estimate in vitro iron and zinc availability, were performed on two kinds of samples: (i) samples with decreased phytate contents from whole pearl millet flour and (ii) nondephytinized or dephytinized samples from two pearl millet grain fractions, a decorticated fraction with low fiber and tannin contents and a bran fraction with high fiber and tannin contents. Iron and zinc in vitro availabilities of whole pearl millet flour were significantly improved by phytate degradation, even if the IP6 were not all degraded. Total dephytinization of decorticated fraction led to a marked increase in iron and zinc in vitro availabilities, but that of bran fraction had no effect on either iron or zinc in vitro availability. Even if phytates are involved in reducing in vitro iron and zinc availability in pearl millet flour, fibers and tannins play an important role by chelating a high proportion of iron and zinc in grain hulls.

Item Type: Article
Author Affiliation: Centre IRD de Montpellier, UR 106, Nutrition, Alimentation, Socie´te´s, BP 64501, 911,
Subjects: Plant Physiology and Biochemistry > Biochemistry
Divisions: Millet
Depositing User: Sushil
Date Deposited: 15 Oct 2010 08:22
Last Modified: 15 Oct 2010 08:22
Official URL: http://pubs.acs.org
URI: http://eprints.icrisat.ac.in/id/eprint/49

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