Salem, M. (2007). EFFECT OF SOME VEGETABLE BLENDS ON IRON BIOAVAILABILITY. Journal of Food and Dairy Sciences, 32(6), 4599-4612. doi: 10.21608/jfds.2007.201169
M. A. M. Salem. "EFFECT OF SOME VEGETABLE BLENDS ON IRON BIOAVAILABILITY". Journal of Food and Dairy Sciences, 32, 6, 2007, 4599-4612. doi: 10.21608/jfds.2007.201169
Salem, M. (2007). 'EFFECT OF SOME VEGETABLE BLENDS ON IRON BIOAVAILABILITY', Journal of Food and Dairy Sciences, 32(6), pp. 4599-4612. doi: 10.21608/jfds.2007.201169
Salem, M. EFFECT OF SOME VEGETABLE BLENDS ON IRON BIOAVAILABILITY. Journal of Food and Dairy Sciences, 2007; 32(6): 4599-4612. doi: 10.21608/jfds.2007.201169
EFFECT OF SOME VEGETABLE BLENDS ON IRON BIOAVAILABILITY
Food Sci. and Techol., dept., Fac. of Agric., Tanta Univ.
Abstract
Spinach with one or more of some vegetables (chard, coriander lea and chickpea) rich in iron were used to prepare traditional household diets or blends. So, this work was designed to study the chemical composition of these vegetables and their content from some minerals (iron, calcium and phosphorus) and ascorbic acid to findout a natural sources of iron for use as food fortification. The effects of prepared diets or blends on iron bioavailability, final body weight, body weight gain, food intake, food efficiency ratio and some organs weight of rats were studied. The results revealed that:
Spinach contains the highest significant values of protein, ash and crude fiber followed by chard, coriander lea and chickpea, respectively. Meanwhile, chickpea had the highest values of carbohydrate and fat. In relation to iron content, coriander lea had the highest percent (43.905 mg/100 g) followed by spinach (37.783 mg/100 g) than chard (30.211 mg/100 g). Calcium content showed the same trend of iron. Chard and spinach had the highest content of phosphorus. Regarding to ascorbic acid as an important component in the vegetables, coriander lea recorded the highest amount of ascorbic acid (590.5 mg/100 g) followed by chard and spinach (425.6 and 370.2 mg/100 g), respectively. Chickpea gave the lowest percentage of all determined minerals and ascorbic acid.
In relation to final body weight, body weight gain, food intake and food efficacy ratio, the rats fed on the diet fortified with spinach, coriander lea and chickpea (diet F) were recorded the highest values of all previous parameters comparing with anaemic control, normal control or diet fortified with ferrous sulphate (diet A). Other prepared fortified diets revealed improvement of all these parameters when compared with anemic control or normal control. Concerning some organs weight and organs ratio, the results showed that, anemic rats which fed on iron free basal diet throughout the experimental period gave the lowest mean values of all organs weighed and organs ratio except the heart, which gave the highest weight and ratio. This may be due to cardiomegaly in consequence of iron deficiency anemia. In this relation, all prepared fortified diets improved organs weight and ratio.
The obtained results indicate that, there was positive effect on all blood parameters. An increase in haemoglobin, haemotocrite and serum iron was observed in the experimental animals which suffered from iron deficiency anemia due to the consumption of diets containing vegetable blends. The most positive effect was noticed with rats fed on the diet containing spinach, coriander and chickpea (diet F). All tested diets gave a normal concentration of haemoglobin (12-18 g/100 ml), normal percentage of haemotocrite (39-54%) and normal concentration of serum iron (70-180 µg/dl), this mean that, these diets can be used to protect from iron deficiency anemia.
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