Iron and Zinc Bioaccessibility from Sprouted, Malted and Fermented Grains as Influenced by Disodium EDTA.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/13803/
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| Title |
Iron and Zinc Bioaccessibility from Sprouted, Malted and
Fermented Grains as Influenced by Disodium EDTA.
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| Creator |
Shweatha, H. E.
Kalpana, Platel |
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16 Nutritive value
08 Grains |
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| Description |
In view of the widespread prevalence of micronutrient deficiencies, there is a
need to evolve food-based strategies to enhance their bioavailability from
predominantly vegetarian diets. Ethylene Diamine Tetra Acetic acid (EDTA), a known
metal chelator, has been previously found to enhance the bioaccessibility of iron and
zinc from fortified millet flours. The present investigation was undertaken to examine
the effect of EDTA on the bioaccessibility of iron and zinc from germinated, fermented
and malted food grains. EDTA was added to the processed foods at molar ratios of
1:1, 1:1.5 and 1:2, relative to inherent iron and zinc content. EDTA significantly
enhanced the bioaccessibility of iron from all the processed foods examined, this
beneficial effect being highly significant in the germinated and malted grains and
significantly higher than the effect of the processing method per se. In the fermented
foods, the effect of EDTA was to a lesser extent, except in the case of dhokla, where it
was significant. EDTA significantly increased the bioaccessibility of zinc from malted
grains, but this increase was only marginal in germinated and fermented grains.
Germinated and fermented foods are a common part of Indian diets and are widely
consumed, while malted grains find use in the preparation of weaning and geriatric
foods. The results of this investigation have shown that EDTA could be used as an
enhancer of bioaccessibility of iron and zinc from such traditionally processed foods.
This strategy could also be adopted at the household level to improve mineral
bioavailability from foods.
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| Date |
2016
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/13803/1/Ind%20Jl%20of%20Nutr%20%26%20Diet%202016.pdf
Shweatha, H. E. and Kalpana, Platel (2016) Iron and Zinc Bioaccessibility from Sprouted, Malted and Fermented Grains as Influenced by Disodium EDTA. The Indian Journal of Nutrition and Dietetics, 53 (2). pp. 141-152. |
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