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Effect of Modified and Unmodified Tapioca Starches on ⁵⁹Fe Retention in Rats¹

Department of Food Science, Cornell University, and U.S. Plant, Soil and Nutrition Laboratory, Agricultural Research Service, U.S. Department of Agriculture, Ithaca, New York 14853

The effects of a chemically-modified tapioca starch, hydroxypropyl distarch phosphate (HDP), and unmodified tapioca starch (UMS) on ⁵⁹Fe retention by rats were compared. Three experimental variables were evaluated: 1) the type of starch in the diet, 2) cooking of either the starch alone or the entire diet, and 3) the iron status of the rats. There were no significant differences in ⁵⁹Fe retention between iron-adequate rats fed either UMS or HDP. ⁵⁹Fe retention by iron-deficient rats was not affected by the type of starch in the diet when uncooked starch was used. However, if the starch was cooked, substitution of HDP for UMS resulted in a significant depression in iron retention by iron-deficient rats. Cooking the entire diet produced a similar but less marked effect. The results of these experiments suggest that the inclusion of one particular type of modified tapioca starch in the diet may affect iron utilization.

KEY WORDS: • iron retention • modified tapioca starch

¹ This research was supported by USPHS Grant 5R01 FD 00697.

Manuscript received 2 April 1976.