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Influence of Oxalate, Phytate, Tannin, Dietary Fiber, and Cooking on Calcium Bioavailability of Commonly Consumed Cereals and Millets in India
Author(s) -
Amalraj Augustine,
Pius Anitha
Publication year - 2015
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-11-14-0225-r
Subject(s) - bioavailability , chemistry , tannin , food science , calcium , oxalate , phytic acid , finger millet , sorghum , agronomy , biology , bioinformatics , organic chemistry
The objectives of this research were to study the bioavailable calcium from widely used cereals and millets by an in vitro method and to provide data on the role of calcium inhibitors. The average total calcium content of the analyzed raw cereals and millets ranged from 10.2 to 324.6 mg/100 g (the lowest and highest values correspond to maize and finger millet, respectively), whereas the rest of the raw cereals and millets had calcium content in the range of 26.3–50.4 mg/100 g, except for rice samples (10.4 mg/100 g). Soluble percentage of calcium is the highest in maize (45.1%), and dialyzable calcium percentage is the highest in wheat (34.9%). The cooking process did not significantly affect calcium bioavailability and the contents of phytate and tannin. However, cooking reduced the oxalate content, and in the case of dietary fiber significant increase was observed. The order of oxalate content in the cereals and millets studied was found to be pearl millet > finger millet > wheat > maize > sorghum > rice. Multiple regression analysis carried out to explain the influence of oxalate, phytate, tannin, and dietary fiber on calcium bioavailability showed greater inhibitory effect of oxalate.