Journal of Applied and Natural Science 6 (2): 701-706 (2014)
In vitro method for predicting the bioavailability of iron from Bathua
(Chenopodium album) and Fenugreek (Trigonella foenum graecum)
leaves in Indian cookies.
R. Prasad, A. Gupta*, R. Parihar and K. Gangwar
Department of Foods and Nutrition, Ethelind School of Home Science, Sam Higginbottom, Institute of Agriculture,
Technology and Sciences, Allahabad-211007 (Uttar Pradesh), INDIA
*Corresponding author. E-mail: email@example.com
Abstract : This study was considered to determine the nutritional
composition and in vitro bioavailability of iron of the prepared food
products. The in vitro bioavailability of iron was determined in fresh
and dehydrated bathua (Chenopodium album) and methi (Trigonella
foenum graecum) leaves (in the ratio of 1:1) and their based product i.e.
Indian cookies (paratha and laddoo) by using thiocynate method at pH 1.35 and
7.5, using pepsin. At pH 1.35 the soluble iron and ionizable iron were higher
than pH 7.5. when pH was increased from 1.35-7.5 there was decreasing trend
soluble as well as ionizable iron contents. There was highly significant (F<
0.05) difference between the control and treatments of products indicating that
the addition of 20% of fresh and dehydrated leaves of bathua and methi improved
the overall acceptability of products. The total iron content was found
11.69mg/100g in paratha incorporated with fresh GLVs whereas in vitro
bioavailability of iron was found 2.16mg/100g in paratha. The total iron content
was found 15.16mg/100g in laddoo incorporated with dehydrated GLVs whereas
in vitro bioavailability of iron was found 2.78mg/100g in laddoo.
Keywords : Bioavailability, Chenopodium album, Iron,
Trigonella foenum graecum.