The potential of the iron concentrated germinated wheat in wheat flour fortification: an alternative to the conventional expensive iron fortification

Abstract

Investigation of the effect of the Fe abiotic stress on the germination rate, iron accumulation, root and shoot elongation of wheat (Triticum aestivum) was carried out. The grains were exposed to different experimental concentrations of ferrous sulfate (FeSO 4) (0-15 mM). The effect of the treatment on the shoot and root elongation of the seeds were reported. There is a linear relationship between the treatment and the inhibition of shoot elongation. The half-inhibition dose (ID 50) of FeSO 4 on inhibition of shoot elongation was 7.3 mM. Each treatment groups (3-15 mM) were used to fortify the wheat flour at 0.1 mg Fe/g. The effect of fortification on rheology (farinograph, extensograph, and amylograph), quality of pasta and iron bioavailability was studied. The pasta cooking properties, texture and sensory properties of 12 and 15 mM composite pasta were equally acceptable as wheat without fortification, or NaFeEDTA fortified pasta. The iron dialysability of 3-15 mM composite pasta was similar to the NaFeEDTA fortified pasta. The iron bioavailability (in vivo) of 15 mM group based pasta was evaluated in the anemic rats. The pasta at 4% (Fe 0.026 mg/g) in iron-deficient diet fed to anemic rats for 2 weeks showed percentage iron absorption (PIA) and hemoglobin regeneration efficiency (HRE) of 85.3% and 44.4% respectively which is higher than the NaFeEDTA. In conclusion, iron-fortified pasta is the promising food fortificant with more iron bioavailability in the prevention of iron deficiency anemia.

Effect of pre‐treatment on the functional properties of germinated whole grains: A review

“…A linear relationship between phytic acid content and the bioaccessibility of iron and zinc in germinated wheat was observed, and the bioavailability of iron and zinc was increased by 9.5% and 12.1%, respectively, and the phytic acid concentration was decreased by 0.15% (Lemmens et al., 2018). After feeding the treatment group noodles to anemic rats for 2 weeks, the pasta with iron content of 4% (Fe 0.026 mg/g) showed good effects, iron absorption rate, and hemoglobin regeneration efficiency were 85.3% and 44.4%, respectively, which were higher than other controls (Naveen Kumar et al., 2019).…”

“…Although metal ion enrichment has a positive effect on the bioaccessibility of germinated whole grains, it had a negative effect on the accumulation of GABA. Additionally, most of the current studies remain in vitro , animal or cell experiments for studying the effects of metal ion enrichment on bioaccessibility of germinated whole grains are of great significance for evaluating the health benefits (Naveen Kumar et al., 2019).…”