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Effect of pea and soya bean interaction on zinc dialyzability in weaning foods
Author(s) -
Rincón F,
Ibáñez MV,
Martínez B
Publication year - 2005
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2173
Subject(s) - soya bean , legume , phytic acid , food science , chemistry , weaning , zinc , biology , agronomy , zoology , organic chemistry
Higher values are reported for Zn dialyzability of homogenized infant formulas when pea content is high and soya bean content is low, but also when the reverse is the case, ie low pea content and high soya bean content. This apparent paradox is examined in terms of a potential antagonistic effect of the pea × soya bean interaction on Zn dialyzability. The antagonistic effect is traced to the linear combined effect of the two ingredients on pH over a narrow interval around 5.90 and on calcium content. This combined effect may account for the difference in results between in vivo and in vitro studies reported by several authors. The combination of certain vegetables in an infant formula may, in certain circumstances, enhance Zn dialyzability, contradicting the general view that increased legume content diminishes Zn dialyzability due to an increase in phytic acid levels. Copyright © 2005 Society of Chemical Industry