Martino Hércia Stampini Duarte, Carvalho Ariela Werneck de, Silva Cassiano Oliveira da, Dantas Maria Inês de Souza, Natal Dorina Isabel Gomes, Ribeiro Sônia Machado Rocha, Costa Neuza Maria Brunoro
Departamento de Nutriçãn e Saúde, Universidade Federal de Viçosa, Viçosa-MG, Brazil.
Arch Latinoam Nutr. 2011 Jun;61(2):135-42.
In this study the chemical composition and iron bioavailability of hull and hull-less soybean flour from the new cultivar UFVTN 105AP was evaluated. The hemoglobin depletion-repletion method was used in Wistar rats. Soybean hull flour presented 37% more total dietary fiber and higher content of iron than hull-less soybean flour. The phytate:iron molar ratio, however, was 2-fold lower in the soybean hull flour in compared to the hull-less soybean flour. Animals fed soybean hull flour presented hemoglobin gains similar to those of the control diet group (p > 0.05). The Relative Biological Values of hull and hull-less soybean flour were 68.5% and 67.1%, respectively, compared to the control group. Heat-treated soybean hull flour (150 degrees C/30 minutes) showed high content of iron and low phytate, which favors the iron bioavailability. Thus, the soybean hull flour is a better source of dietary fiber and iron than hull-less soybean flour at comparable bioavailabilities.
本研究评估了新品种UFVTN 105AP的带壳和去壳大豆粉的化学成分及铁生物利用率。在Wistar大鼠中采用血红蛋白耗竭-补充法。带壳大豆粉的总膳食纤维含量比去壳大豆粉多37%，铁含量也更高。然而，带壳大豆粉的植酸:铁摩尔比相比去壳大豆粉低2倍。喂食带壳大豆粉的动物血红蛋白增加量与对照饮食组相似（p>0.05）。与对照组相比，带壳和去壳大豆粉的相对生物利用率分别为68.5%和67.1%。经热处理的带壳大豆粉（150摄氏度/30分钟）铁含量高且植酸含量低，这有利于铁的生物利用率。因此，在可比的生物利用率下，带壳大豆粉是比去壳大豆粉更好的膳食纤维和铁来源。
