Effect of multiple fortification on the bioavailability of minerals in wheat meal bread

Abstract

Bioavailability of calcium, iron and zinc as calcium carbonate (CaCO3), ferrous sulfate (FeSO4) and zinc sulphate (ZnSO4) @ 1,000, 40 and 20 mg kg(-1) respectively from fortified bread of 72% extraction straight grade flour was assessed. Fortified bread diets were fed to 64 female Sprague-Dawley Albino rats for a period of 28 days. The retention of Ca, Fe and Zn was measured in plasma, femur and liver tissues of rats. The results showed that the feed intake and live body weight of the experimental animals increased significantly with the time period. The Ca levels in plasma and liver did not change significantly while in femur, Ca retention changed significantly with changing type of the fortificants. Similarly, the results for percent apparent absorption (AA) of Ca also remained unchanged (P < 0.05). The Fe and Zn levels were significantly higher in the plasma, liver and femur of rats fed Fe and Zn fortified bread. Interaction of Ca, Fe and Zn resulted in their decreased bioavailability. However Ca, Fe and Zn absorption was higher in the rats fed triple fortified diet compared with those fed unfortified bread diet. This negative interaction did not appear to be great enough to discourage multiple fortification of flour to address minerals malnutrition in the vulnerable groups.

Production of low chlorogenic and caffeic acid containing sunflower meal protein isolate and its use in functional wheat bread making

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Zinc biofortification in Triticum aestivum L. and #8211; from grains to bakery products

“…In this context, a study was developed to measure bioavailability and the extent of interaction among minerals such as calcium, iron and zinc, obtained from 72% extraction fortified wheat flour bread, using animal's model. The authors (Ahmed et al, 2012) found that the diet with zinc, in combination with calcium or iron, showed less zinc retention in plasma and liver, whereas the diet which contained zinc alone presented higher zinc levels in plasma and liver of rats. These data can be explained considering antagonistic Ca-Zn interactions, suggesting that higher dietary calcium can provide lower zinc absorption (Ahmed et al, 2012).…”

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Café da manhã : aspectos nutricionais e culturais entre frequentadores adultos de restaurantes populares do Brasil

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