Fagopyrum 13 (1993): 15 - 20
Changes in zinc of buckwheat on processing into noodles and cooking
Sayoko Ikeda and Takako Shimizu
Faculty of Nutrition, Kobe-Gakuin University Nishi-ku, Kobe 651-21, JAPAN Key words: Zinc, buckwheat, chromatography, digestion, gel filtration, soluble zinc.
Abstract
Changes in zinc of buckwheat on processing into noodles and cooking were studied. When raw noodles prepared from buckwheat flour were cooked, approximately 20% of the zinc in the raw noodles was found to leak into the water soak during cooking. There was a significant difference in the proportion of zinc released on in vitro digestion, between raw noodles and cooked noodles. Chromatographic analysis indicated that most of the soluble zinc occurring on digestion of both raw and cooked noodles was found in substances with relatively low molecular weight. The nutritional implications of the present findings are discussed.
Spremembe kuhanjem
vsebnosti
cinka
v
ajdovem
testu
med
izdelavo
rezancev
in
Avtorici sta raziskovali vsebnost cinka v ajdovem testu med izdelavo rezancev in kuhanjem . Med kuhanjem prtblizno 20% cinka ajdovega testa rezancev preide v vodo. Znacilna je razlika v delezu sproscenega iz testa med in vitro prebavljanjem surovih in kuhanih rezancev. Kromatografska analiza kaze, da vecina cinka, dobljenega pri prebavljanju, izvira iz snovi z razmeroma majhno molekulsko tezo. Avtorici sta prediskutirali prehranski pomen teh ugotovitev. (Prevod urednistva) ,
Introduction
Zinc is an essential micronutrient for humans . Nutritional deficiency of zinc is today fairly prevalent throughout the world and is one of the major nutritional problems (Prasad 1982). Evaluation of diets for zinc adequacy requires knowledge of both the amount and the availability of the zinc present. Although information on the zinc contents of foods has become reasonably adeguate (Murphy et al. 1975, Freeland and Cousins 1976) , knowledge of availability for the intestinal absorption of dietary zinc is largely incomplete. Current evidence suggests that the chemical form of dietary zinc prior to the absorption may its have a profound influence on

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