What question did this study set out to answer?

To evaluate the mechanisms responsible for enhanced iron absorption from fermented maize and sorghum beers compared to unfermented gruel.

March 1, 1980British Journal Of NutritionOpen Access

Iron absorption from maize (Zea mays) and sorghum (Sorghum vulgare) beer

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Authors

DDD. P. DermanUniversity of the Witwatersrand TBT. H. BothwellSouth African Medical Research Council JTJ. D. TorranceUniversity of the Witwatersrand

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Implication

Experimental study demonstrates enhanced iron absorption from traditional beers, indicating that fermentation removes inhibitory solids while generating promoting ethanol and lactic acid.

Key Points

To evaluate the mechanisms responsible for enhanced iron absorption from fermented maize and sorghum beers compared to unfermented gruel.
Measured iron absorption from traditional maize and sorghum beers, unfermented ingredient gruels, and synthetic solutions adjusting for solid content (≥100 g/l), ethanol (30 ml/l), and lactic acid (2 to 5 ml/l).
Simulated domestic brewing by preparing beer in the presence of iron wire to determine the dissolution rate and final iron concentration.
Iron absorption from maize and sorghum beer was more than 12-fold greater than from gruel prepared from the identical ingredients.
The presence of solid material markedly inhibited iron uptake at ≥100 g/l, whereas adding lactic acid increased mean absorption from 0.4% to 1.2% in gruel containing 200 g solids/l.
Fermenting beer with iron wire resulted in rapid metal dissolution, producing a final brew concentration of 89 mg/l of iron.

Cite This Study

Derman et al. (1980) studied this question.

synapsesocial.com/papers/6a72d8bdaa61a8b0231ae489 https://doi.org/10.1079/bjn19800090

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Implication

Experimental study demonstrates enhanced iron absorption from traditional beers, indicating that fermentation removes inhibitory solids while generating promoting ethanol and lactic acid.

Iron absorption from maize (Zea mays) and sorghum (Sorghum vulgare) beer

Discussion

Member takes

Implication

Key Points

Cite This Study

Iron absorption from maize (Zea mays) and sorghum (Sorghum vulgare) beer

Discussion

Member takes

Implication

Key Points

Cite This Study

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