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Bioavailability of iron and zinc from tef in rats.

Urga, Kelbessa and Narasimha, H. V. and Sasikala, B. V. and Vishwanatha, S. (1998) Bioavailability of iron and zinc from tef in rats. Bulletin of Chemical Society of Ethiopia, 12. pp. 95-103.

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Abstract

Bioavailability of iron from tef (Eragrostis tef) was studied using anemic rats by hemoglobin regeneration efficiency and apparent iron absorption. The bioavailability of zinc in tef prepared in the form of kitta and injera was evaluated with a rat bioassay, using the slope ratio and log10 total femur zinc or weight gain verses added zinc to the diets as response parameters. Diets were formulated by mixing kitta or injera prepared from tef with semi-synthetic iron or zinc-free basal diets. Mean hemoglobin iron gain was lower in the groups fed kitta compared with injera fed groups. The respective mean hemoglobin regeneration efficiency and apparent iron absorption were 27.84% and 25.34% for anemic rats when the kitta diet was fed and 76.85% and 79.40% when the injera diet was fed. For weight gain, slope ratios relative to ZnSO4 were 37.1% for kitta and 77.4% for injera. For log10 total femur zinc, slope-ratios relative to ZnSO4 were 30.2% for kitta and 69.8% for injera. The phytic acid and phytate: zinc molar ratio of injera was 72% lower than that of kitta. The relative biological value (RBV) of iron and zinc in kitta was lowest compared to that of injera. The study suggests that natural lactic acid fermentation increased the RBV of iron and zinc.

Item Type: Article
Uncontrolled Keywords: Eragrostis tef, Iron, Zinc, anemic rats, Ethiopia
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 21 Cereals
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Jun 2008 03:53
Last Modified: 28 Aug 2018 06:17
URI: http://ir.cftri.com/id/eprint/1756

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