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Bioavailability of Zinc in Coagulated Soy Protein (Tofu) to Rats and Effect of Dietary Calcium at a Constant Phytate:Zinc Ratio¹

Departments of Animal Science and Food Science, University of Illinois, Urbana, IL 61801

An assay was conducted with young albino rats to compare the bioavailability of zinc contained in calcium- and in magnesium-precipitated tofu to zinc supplied as the carbonate in egg white diets. Relative availability of zinc from both tofu preparations was 51% as measured by weight gain and 36–39% for log micrograms tibia zinc accumulation. In a separate experiment with zinc supplied at 9 mg/kg in all diets, the effect of increasing dietary calcium on weight gain and tibia zinc accumulation was tested. Performance of tofu-fed rats relative to zinc carbonate-fed rats at 0.4, 0.7 and 1.2% calcium was, respectively: 92, 67 and 48% for weight gain, and 70, 58 and 61 for tibia zinc content.

KEY WORDS: • zinc bioavailability • soy protein • tofu • phytate • calcium

¹ Funding for this work was provided in part by the American Soybean Association (ASARP No. 81602).

² Present address: Kinjo Gakuin University, Nagoya, Japan.

Manuscript received 9 August 1982.