STUDY OF ZINC ABSORPTION IN THE SOYBEAN FERMENTED WEANING FOOD
- VernacularTitle:大豆发酵断乳食品锌吸收率研究
- Author:
Huisheng QIN
;
Weiping YU
;
Chaoxu WANG
;
Shouyang YU
- Publication Type:Journal Article
- Keywords:
soybean fermentation weaning food absorption rate of zinc
- From:
Acta Nutrimenta Sinica
1956;0(02):-
- CountryChina
- Language:Chinese
-
Abstract:
The absorptioa of zinc in the fermented soybean weaning food was studied using methed of neutron activation analysis of a stable isotope 70Zn. The results indicated that the rate of zinc absorption (38.7%), activity of alkaline phosphatase in serum (102.3V/L) and the increment of weight (0.5kg) of the infants (7-18m) eating the soybean fermented weaning food were higher than those eating the nonfermented soybean weaning food (30.9%, 71.0V/L, 0.4kg) and the traditional grain weaning food (rice gruel and noodle) (27.5%, 61.5V/L, 0.4kg)
