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Ca and P bioavailability of processed lentils as affected by dietary fiber and phytic acid content

Abstract:

The influence of germination for 6 days and dry-heating at 120°C for 15 min on the content of calcium, phosphorus, phytic acid and dietary fiber in lentils was studied. Germination lowered total phosphorus (P) and phytic acid content whereas dry-heating did not modify total P but slightly decreased phytic acid. Both treatments increased cellulose (CL) and lignin (LN) content and reduced hemicellulose (HMC) of lentils. The apparent digestibility coefficient (ADC) and balance of calcium (Ca) improved in animals fed dry- heated and germinated lentils which was related with the decrease in HMC. Phytic acid intake was significantly reduced by dry-heating and germination, the lowest P intake and P absorption observed in animals fed germinated lentils led to a null P balance. The results obtained in muscle and femur by comparing control (casein) and experimental diets indicated that muscle is more sensitive tissue than bone at lower Ca and P retention.