Portal de Periódicos da CAPES

Bioavailability of iron in selected cereal based preparations — An in vitro study

1995; Wiley; Volume: 39; Issue: 5-6 Linguagem: Inglês

10.1002/food.19950390516

1521-3803

S. V. Sunitha, Asna Urooj, Shashikala Puttaraj,

Plant Micronutrient Interactions and Effects

Abstract The percent available iron was determined in some commonly consumed cereal‐based Indian food preparations using an in vitro method. Proximate composition, including ash content (by both dry and wet methods) of the food preparations was analysed. In rice‐based preparations total iron content analysed after dry and wet ashing showed significant differences. Total iron content (by dry ashing) of the foods ranged from 5.0 (Pongal) to 42.3 mg (upittu). The percent soluble iron ranged from 74.2% (rice flakes upittu) to 12.2% (upittu). However, ionizable iron which ranged from 52.1% (Pongal) to 6.3% (upittu) depending on the food preparation, did not show similar pattern. Ionizable iron which varied significantly between foods showed a significant positive correlation with energy. The results not only emphasize the fact that it is important to understand the interaction between different foods but also that of meal composition for bioavailability of iron.