Ionizability and Bioaccessibility of Externally Added Iron in Legumes and Their Water Soluble Protein Fractions

摘要: The present investigation focused on determining ionizable iron from legumes, their water soluble protein fraction (albumin), and enzyme hydrolyzed albumin in the presence absence of external iron. legumes chosen were decorticated chick pea (Cicer arietinum), green gram (Phaseolus aureus Roxb), lentil (Lens esculenta), defatted soy (Glycine max merr). Total iron, protein, estimated samples with without added (500 1000 μg/g protein). Protein content ranged between 22.5–28.5 g/100 g for all except (59.6 g); that fractions was 82.5–89.1 82.5–94.1 g, respectively. contents 5.6, 8.13, 6.25, 15 mg/100 pea, gram, lentil, soy, respectively, whereas 0.625–0.813 μg/100 g. On adding increased to 719–1445 μg protein) 1219–1545 (1000 In l...