In vitro study on the bioavailability of calcium and its absorption inhibitors in raw and cooked pulses commonly consumed in India

Pulses are commonly consumed among Indian people as sources of minerals. The objectives of this research were to assess the content of total and bioavailable calcium, inhibiting factors such as oxalate, phytate, tannin and dietary fiber and effect of cooking on bioavailable calcium in the commonly consumed pulses by Indians. The bioavailability of calcium was studied by an in vitro method using equilibrium dialysis after simulating gastric digestion. Horse gram and soya bean with the highest calcium content showed that the lowest calcium solubility and bioavailability percentage. The high inhibiting factors content in horse gram and soya bean favors calcium precipitation and thus decreases its bioavailability. The multiple regression analysis was carried out to explain the significant influence of inhibitors on calcium bioavailability. As per multiple regression analysis, the influence of oxalate, phytate, tannin and dietary fiber, revealed that negative correlation between bioavailable calcium.