Effect of precooking on antinutritional factors and mineral bioaccessibility in kiwicha grains

BURGOS VERONICA; ARMADA MARGARITA; RONAYNE PATRICIA; BINAGHI JULIETA

JOURNAL OF CEREAL SCIENCE (PRINT)

ACADEMIC PRESS LTD-ELSEVIER SCIENCE LTD

Lugar: Amsterdam; Año: 2018 vol. 80 p. 9 - 15

0733-5210

Kiwicha is the most important genus of Amaranthus and has a high mineral content. However, it containsantinutritional factors that may influence their bioaccessibility. Thus, the aim of our study was toevaluate the effect of precooking on antinutritional factors and mineral bioaccessibility of iron, calciumand zinc in kiwicha grains. Puffed kiwicha (PK) had the highest bioaccessibility and potential contribution(PC) of iron. The bioaccessibility of zinc was reduced in PK and laminated kiwicha (LK). The heattreatment decreased the content of: total dietary fiber (11e14%), bound fraction (15e36%) and totalpolyphenols (15e16%) and inositol hexaphosphate (19e27%). Phytic acid free fraction and total polyphenols,values exhibited a high negative correlation with iron, calcium and zinc bioaccessibility. On theother hand, iron bioaccessibility improved with puffing and therefore PK had the highest PC to requirementsfor children (4e8 years old), pregnant women and aging adults. Puffing and laminationprocesses increased the calcium bioaccessibility but decreased that of zinc. We concluded that theprecooking of kiwicha grain influenced on antinutritional factors and, consequently, the minerals bioaccessibility.It would be important to study the effect of other processes and the use of enhancers toimprove mineral bioaccessibility and potential contribution