Tempe Fermentation of Whole Grain Barley Increased Human Iron Absorption and In vitro Iron Availability
Journal article, 2008

In the present study, iron absorption from a tempe fermented whole-grain barley meal was measured, and results were compared to in vitro estimation of available iron from an equivalent meal. The tempe meal (TM) was prepared from barley fermented with Rhizopus oligosporus to reduce the phytate content <0.5 µmol/g, and boiled barley with preserved phytate content was used as reference meal (BBM). Iron was added to obtain a total content of 3 mg/meal in the human study, and to the in vitro meals 7 mg of iron was added. The iron absorption from TM and BBM was 5.5±1.5% and 3.0±0.7% respectively, and in vitro iron availability was 4.9±0.2% in TM and 1.7±0.1% in BBM (absorbed fraction of total iron/meal). To conclude, iron absorption from a barley meal was improved by reducing the phytate content via tempe fermentation, and iron absorption was predicted by direction in the in vitro experiments.

whole grain

vegetarian

tempe

temphe fermentation

Iron absorption

in vitro iron availability

Author

Charlotte Eklund Jonsson

Chalmers, Chemical and Biological Engineering, Life Sciences, Food and Nutrition Science

Ann-Sofie Sandberg

Chalmers, Chemical and Biological Engineering, Life Sciences, Food and Nutrition Science

Lena Hulthén

University of Gothenburg

Marie Alminger

Chalmers, Chemical and Biological Engineering, Life Sciences, Food and Nutrition Science

The Open Nutrition Journal

1874-2882 (ISSN)

Vol. 2 42-47

Subject Categories

Other Basic Medicine

Other Chemistry Topics

Other Industrial Biotechnology

Areas of Advance

Life Science Engineering (2010-2018)

DOI

10.2174/1874288200802010042

More information

Created

10/7/2017