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Bioaccessibility of Calcium, Iron, Zinc, Copper and Manganese from Whole Meals

Bhavyashree, S.H. (2006) Bioaccessibility of Calcium, Iron, Zinc, Copper and Manganese from Whole Meals. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: In the present investigation, representative meals based on four different staple cereals as recommended by the Indian Council of Medical Research, India, were examined for iron, zinc, calcium, copper and manganese bioaccessibility. In addition, six commercial Ready-to-Eat foods (generally consumed as breakfast or lunch), based on rice and wheat, were examined for the bioaccessibility of minerals.Iron bioaccessibility values from these meals ranged from 1.54% in ragi- based meal to 4.38% in wheat-based meal. In spite of similar zinc concentrations in the four meals, there was a wide variation in the bioaccessibility of zinc, the same ranging from 8.49% in the rice-based meal to 0.31%in the sorghum-based meal. The rice-based meal had the highest concentration of bioaccessible calcium (9.80%). The bioaccessibility of copper generally paralleled the concentration of this mineral in the four meals examined. Despite a significantly high content in the ragi-based meal, the bioaccessibility of manganese from the same was similar to that of the rice-based meal. These results suggest that populations, whose staple cereal is either rice or ragi, probably derive more zinc from the daily diet than their counterparts who are dependent on either sorghum or wheat as the staple cereal. The reverse trend is seen in the case of iron bioaccessibility, with wheat- or sorghum- based meals providing more than twice the bioaccessible iron contributed by either rice- or ragi – based meals. In general, the bioaccessibility values of these minerals are independent of their total concentration, the only exception being copper, where the relationship was found to be linear. The results on the bioaccessiblity of copper and manganese suggest that bioaccessibility values of these minerals are not exceedingly higher than those of iron, zinc or calcium, which are known to be influenced by various inherent factors. This indicates that the bioavailability of copper and manganese is also probably influenced by factors inherent in the meal. The bioaccessibility of zinc and iron from lime rice was found to be much higher than all the other RTE foods in the present study, which further supports the beneficial influence of citric acid in this regard. Calcium bioaccessibility ranged from 46.7% in puliyogare to 97.6% in khara bhath. The bioaccessibility of copper was highest in bisi bele bhath (38.1%) and least in pongal (5.64%), while lime rice had the highest bioaccessible manganese (91.1%), and bisi bele bhath had the least (13.5%). The exceptionally high bioaccessibility value of manganese from lime rice could be attributable to the promotive effect of citric acid.
Uncontrolled Keywords: food grains bioaccessibility minerals
Subjects: 600 Technology > 08 Food technology > 21 Cereals
600 Technology > 08 Food technology > 11 Food Biochemistry
600 Technology > 08 Food technology > 16 Nutritive value > 08 Grains
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Mar 2007
Last Modified: 28 Dec 2011 09:27
URI: http://ir.cftri.com/id/eprint/508

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