BINDING OF ZN BY 3 STARCHY LEGUMES IN THE PRESENCE OF ZN ALONE OR WITH FE, CA, MG AND CU

Zn-binding capacity of butter beans, broad beans and lentils in the raw, cooked and fibre-rich fraction (FRF) forms; with Zn addition alone, and with Fe, Ca, Mg and Cu (at concentrations based on the recommended daily allowance) was investigated in conditions simulating the small intestine. The FRFs gave the highest Zn-binding levels with separate Zn addition, and the lowest with Zn addition in combination with other minerals. Overall, the raw and cooked forms were found to bind significantly (P < 0.01) more Zn than the FRFs. Also more significant, (P < 0.01), Zn-binding was noted when Zn was added together with Fe, Ca, Mg and Cu than with Zn addition alone.