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Studies on the bioavailability of trace minerals from food grains

Shruthi, H. N (2010) Studies on the bioavailability of trace minerals from food grains. [Student Project Report]

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Abstract

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: Food acidulants such as amchur (dry raw mango[Mangifera indica] powder) and citric acid are known to promote bioaccessibility of iron from a variety of cereals and legumes [Hemalatha et al, 2005]. It has been recently reported that bioaccessibility of iron from cereals and legumes is significantly enhanced by beta-carotene rich vegetables (carrot & amaranth) [Gautam et al, 2010a] and also by allium spices (garlic & onion) [Gautam et al, 2010 b]. Beta-carotene is shown to facilitate non-heam iron absorption by forming a soluble complex in the intestinal lumen and preventing the inhibitory effect of phytates and polyphenols on iron absorption from food grains (Gracia-casal et al., 1998). Similarly there is emerging evidence that dietary sulfur amino-acids influence the status of minerals including iron. (Snedeker & Greger, 1983, Greger & Mulvaney; 1985,). Normally in Indian cuisine, food acidulants, allium spices and vegetables are used together in several dishes. Hence these three ingredients, which individually are known to enhance iron bioaccessibility, may have an additive / synergistic influence on the same, when used in combination. In view of this, it would be relevant to examine the influence of normally encountered combinations of these promoters of mineral bioaccessibility for a possible additive or synergistic influence on iron bioaccessibility. Similarly, it would also be interesting to understand if the presence of promoters such as food acidulant, β-carotene rich source, or allium spice would counter the negative effects of inhibitors such as phytic acid, tannin, etc. Among the pulses, green gram is extensively used both in the raw and cooked forms in several dishes in South Indian culinary, and certain dishes such as pongal are made exclusively with this grain. The iron content of green gram (4.55 mg / 100 g) (Hemalatha et al, 2007) is also lower than the other commonly consumed pulses, which makes it important to derive strategies to maximize the bioaccessibility of iron from this pulse. In view of this, order to verify a possible additive / synergistic influence of these specific promoters of mineral bioaccessibility, the present study examined combinations of two promoters, namely, amchur and β-carotene rich carrot, amchur and allium spice onion, and carrot and onion with respect to their influence on the bioaccessibility of iron from green gram. Additionally, combinations of each of the above promoters with the inhibitor phytic acid exogenously added at a level that was two times the inherent concentration in green gram were also examined for their influence on iron bioaccessibility from green gram.
Uncontrolled Keywords: Food acidulants; amchur; iron, bioaccessibility; cereals; legumes; green gram;
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Jul 2010 05:28
Last Modified: 28 Dec 2011 10:15
URI: http://ir.cftri.com/id/eprint/9488

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