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Title: Zinc absorption from lupin based foods / D. S. Petterson.
Author: Grains Research Committee of Western Australia. ; Petterson, D. S.
Year: 1990.
Series: Final report (Grains Research Committee of Western Australia)
Description: 8 leaves ; 30 cm.
Subject: Bioavailability. ; Milk. ; Zinc. ; Lupins. ; Bread. ; Absorption.
Notes: W.A. Dept. of Agriculture project no. 71/1012. Grain Research Committee of W.A. final report.
Type: Book
Abstract: The bioavailability of zinc from a lupin milk (16%) and a bread made with lupin flour (27%) was similar to that from comparable soy products (14% and 24% respectively). The availability from composite meals made with lupin flour (28%) and lupin protein isolate (33%) was significantly higher than from soy counterparts (14% and 21% respectively). The low availability of zinc, for a lupin product, from the lupin milk could be due to its high calcium content.
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1 On Shelf Pamphlets 546.47:633.367 PET [PQ]
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