Department of Biochemistry and Nutrition, Central Food Technological Research Institute, CSIR, Mysore 570 020, India.
J Agric Food Chem. 2010 Jul 14;58(13):8100-3. doi: 10.1021/jf100846e.
Malted grains are extensively used in weaning and geriatric foods. Malting generally improves the nutrient content and digestibility of foods. The present investigation examined the influence of malting of finger millet, wheat, and barley on the bioaccessibility of iron, zinc, calcium, copper, and manganese. Malting increased the bioaccessibility of iron by >3-fold from the two varieties of finger millet and by >2-fold from wheat, whereas such a beneficial influence was not seen in barley. The bioaccessibility of zinc from wheat and barley increased to an extent of 234 and 100%, respectively, as a result of malting. However, malting reduced the bioaccessibility of zinc from finger millet. Malting marginally increased the bioaccessibility of calcium from white finger millet and wheat. Whereas malting did not exert any influence on bioaccessibility of copper from finger millet and wheat, it significantly decreased (75%) the same from barley. Malting did increase the bioaccessibility of manganese from brown finger millet (17%) and wheat (42%). Thus, malting could be an appropriate food-based strategy to derive iron and other minerals maximally from food grains.
麦芽谷物广泛用于婴儿和老年食品。麦芽处理通常可以提高食物的营养成分和消化率。本研究调查了发芽对黑麦、小麦和大麦中铁、锌、钙、铜和锰的生物利用度的影响。发芽使两种黑麦品种的铁的生物利用度增加了 3 倍以上，使小麦的生物利用度增加了 2 倍以上，而大麦则没有这种有益的影响。麦芽处理使小麦和大麦中的锌的生物利用度分别增加了 234%和 100%。然而，发芽会降低黑麦中锌的生物利用度。麦芽处理使白黑麦和小麦中的钙的生物利用度略有增加。麦芽处理对黑麦和小麦中铜的生物利用度没有影响，但对大麦中的铜的生物利用度有显著影响（75%）。麦芽处理确实增加了棕黑麦（17%）和小麦（42%）中锰的生物利用度。因此，发芽可能是一种从谷物中最大限度地获得铁和其他矿物质的合适的基于食物的策略。
