Promoters effectiveness in the improvement in iron and zinc absorption from the rice and bean

Torres, Larissa Catelli Rocha; Amaral, José Eduardo Pedroso Gomes do; Canniatti‐Brazaca, Solange Guidolin

doi:10.1590/fst.15419

Cited by 3 publications

(2 citation statements)

References 34 publications

(41 reference statements)

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“…IPP showed a higher bioaccessibility and percentage of bioaccessibility of iron due to the higher concentration of organic acids in RCP. Organic acids can improve iron absorption and stabilize its soluble form in the small intestine by changing the state of iron oxidation from ferric ion (Fe 3+ ) to ferrous ion (Fe 2+ ) [ 72 ]. A Caco-2 cell study suggested mechanisms underlying the boosting effect of organic acids on two types of iron [ 73 ].…”

Section: Discussionmentioning

confidence: 99%

Food Fortification of Instant Pulse Porridge Powder with Improved Iron and Zinc Bioaccessibility Using Roselle Calyx

et al. 2022

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Undernutrition and mineral deficiencies negatively impact both the health and academic performance of school children, while diets high in phytic acid and some phenolics inhibit the absorption of minerals such as iron and zinc. This study developed instant porridge powders rich in iron and zinc using pregelatinized chickpea flour (PCPF) and pregelatinized foxtail millet flour (PFMF) and assessed the potential of utilizing roselle calyx powder (RCP) as a source of organic acids to enhance its iron and zinc bioaccessibility. Physical properties, nutrients, mineral inhibitors and in vitro iron and zinc bioaccessibility of different proportions of PCPF, PFMF and RCP in instant porridge powders were evaluated. Three instant porridge powder formulations including instant chickpea powder (ICP) using PCPF, instant composite flour (ICF) using PCPF and PFMF and instant pulse porridge powder (IPP) using PCPF, PFMF and RCP were developed. Results show that all instant porridge powders were accepted by sensory evaluation, while different ingredients impacted color, consistency and the viscosity index. Addition of RCP improved the bioaccessibility of iron (1.3–1.6-fold) and zinc (1.3–1.9-fold). A 70 g serving of these instant porridge powders substantially contributed to daily protein, iron and zinc requirement for children aged 7–9 years. These porridge powders hold potential to serve as school meals for young children in low-to-middle income countries.

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Section: Discussionmentioning

confidence: 99%

Food Fortification of Instant Pulse Porridge Powder with Improved Iron and Zinc Bioaccessibility Using Roselle Calyx

et al. 2022

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“…UNGB 2364 and TZA 4174 scored the highest calcium content with 228.54 and 228.94 mg/100g, respectively. Beans are an important source of iron and zinc, among other minerals (Torres et al 2020). Total phenolic content was highest in TZA 3100 (17.70%) and ranged from 6.72 to 17.70mg/100g.…”

Section: Nutritional and Dietary Information Of Selected Varietiesmentioning

confidence: 99%

Mobilizing crop diversity for climate change adaptation and resilience: field experiences from Africa

Vernooy¹,

Adokorach²,

Coulibaly³

et al. 2021

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The Estimation of Iron, Zinc, Phytic Acid Contents and Their Molar Ratios in Different Types of Bread and Rice Consumed in Halabja City, Iraqi Kurdistan

Salih

Rasheed

Mohammed

et al. 2021

IOP Conf. Ser.: Earth Environ. Sci.

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A total of 10 samples involving five bread and five rice types and five cooked rice were selected. The iron and Zn contents were analyzed using an Inductively Coupled Plasma Mass Spectrophotometer (ICP-MS), and phytic acid content was analyzed using a rapid colorimetric method using a spectrophotometer. Phytic acid to Fe and Zn molar ratios were also determined using their molar weight to determine the potential bioavailability of selected nutrients. A one-way ANOVA test was used to statistically analyze the means differences between the phytate and mineral contents between the bread and rice samples. The variation of Fe and Zn (mg kg-1) in the bread samples was 24.1-65.6 and 13.3-22.8, in row rice was 10.8 to 45.3 and 8.66-17.4, and in cooked rice was 10.0-45.2 and 6.03-15.5 respectively. The PA concentration in (g 100g-1) was 0.77-1.14 for bread, 0.61-1.10 for row rice, and 0.31-0.77 for cooked rice. And also, PA/Fe and PA/Zn ratios were 2.58-6.01 and 8.07-13.4 for bread, 0.25-1.35, and 39.7-110 for row rice, and 0.11-0.89 and 23.0-125 for cooked rice, respectively. The results indicated that soaking and cooking processes caused the reduction in the Fe, Zn, and PA concentrations by 22.4, 5.54, and 27.7 %, respectively. These results from PA/Fe and PA/Zn molar ratios show that Fe had moderate bioavailability while Zn had low bioavailability. The results may be valuable for generate cultivars of wheat and rice varieties with suitable concentrations of PA and micronutrients, which can lead to the improvement of micronutrient-rich cultivars to reduce malnutrition.

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Promoters effectiveness in the improvement in iron and zinc absorption from the rice and bean

Cited by 3 publications

References 34 publications

Food Fortification of Instant Pulse Porridge Powder with Improved Iron and Zinc Bioaccessibility Using Roselle Calyx

Food Fortification of Instant Pulse Porridge Powder with Improved Iron and Zinc Bioaccessibility Using Roselle Calyx

Mobilizing crop diversity for climate change adaptation and resilience: field experiences from Africa

The Estimation of Iron, Zinc, Phytic Acid Contents and Their Molar Ratios in Different Types of Bread and Rice Consumed in Halabja City, Iraqi Kurdistan

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