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Title: Absorption of zinc and iron by rats fed meals containing sorghum food products

Journal Article · · Fed. Proc., Fed. Am. Soc. Exp. Biol.; (United States)
OSTI ID:6787138

Zinc and iron absorption from freeze-dried traditionally-prepared sorghum food products was studied in rats. After a period of marginal zinc or iron depletion, rats were fed test meals containing 1 of 4 sorghum foods cooked maize gruel or an inorganic mineral each of which was extrinsically labeled with either /sup 65/Zn or /sup 59/Fe before being added to the diets. Absorption was determined by whole body percent retention of the initial radioisotope dose over a period of 19 days. Iron was highly available from all products tested (75-83%) with no significant differences in absorption among groups (p>0.05). Zinc from fermented Aceta (97%) was more available than that from the other sorghum products (69-78%) or maize gruel (76%). Zinc from acid To (78%) and Aceta (97%) was as available as that from zinc oxide in the control diet (93%) (p>0.05). There were no significant differences in zinc absorption among groups fed Acid To (78%), neutral To (76), alkali To (69%) or maize gruel (76%) (p<0.05). Phytate in the fermented Aceta was 33% lower than in the other sorghum foods. Iron and zinc were highly available from all sorghum foods. Reduction phytate by fermentation increased Zn availability.

Research Organization:
Dept. of Agriculture, Grand Forks, ND
OSTI ID:
6787138
Report Number(s):
CONF-8604222-; TRN: 87-011190
Journal Information:
Fed. Proc., Fed. Am. Soc. Exp. Biol.; (United States), Vol. 45:4; Conference: 70. annual meeting of the Federation of American Society for Experimental Biology, St. Louis, MO, USA, 13 Apr 1986
Country of Publication:
United States
Language:
English