Evaluation of Sensory and Storage Characteristics and Iron Bioavailability of Whole Wheat Flour Fortified with Ferrous Sulphate and Hydrogen Reduced Iron Powder in Humans
Authors
-
Micronutrient Research Group, National Institute of Nutrition, Indian Council of Medical Research, Telangana - 500 007 ,IN
K. Madhavan Nair -
Micronutrient Research Group, National Institute of Nutrition, Indian Council of Medical Research, Telangana - 500 007 ,INP. Ravinder
-
Micronutrient Research Group, National Institute of Nutrition, Indian Council of Medical Research, Telangana - 500 007 ,INP. Komilla
-
Micronutrient Research Group, National Institute of Nutrition, Indian Council of Medical Research, Telangana - 500 007 ,INSwarnim Gupta
Keywords:
Iron, Bioavailability, Dialyzability, Fortification, Human, Atta.Abstract
Whole wheat flour is the preferred form of wheat consumed in India. Flour fortification with iron is a well-accepted global strategy for tackling iron deficiency anemia. However, identifying chemical sources of iron and characteristics of fortified flour and iron bioavailability is context specific and needs to be established. The objective of the study was to evaluate overall quality characteristics (sensory, storage and in vitro dialyzability) and iron bioavailability of whole wheat flour (atta) fortified with anhydrous ferrous sulphate (FeSO4/hydrogen reduced iron powder (HRIP) and folic acid in humans. Characteristics of iron fortified flour co-fortified with ethylene diamine tetra acetic acid (Na2EDTA; 1:1 molar ratio to iron) was assessed. Sensory evaluation was carried out by an institutional panel using 5 point Hedonic scale and 3 months storage stability by measuring peroxide value. Iron dialyzability was tested using in vitro method. Iron bioavailability in adult male (N=8) was evaluated using double sequential radio iron labels of 55FeSO4, and 59FeHRIP. Results suggest that both the sources of iron showed comparable sensory and storage attributes of the flour as well as Indian recipes prepared with these flours. Habitual meal with FeSO4 fortified chapathi exhibited significantly higher (p<0.05) per cent iron dialyzability (14.7%) compared to HRIP fortified chapathi (11.4%). Co-fortification with Na2EDTA, significantly increased per cent dialyzability from both the fortificants (p<0.05). Iron bioavailability in human volunteers showed that HRIP (0.58±0.19%) was three times lower than FeSO4, fortified wheat flour (1.63±0.844%). These results suggest that though wheat flour fortified with HRIP showed comparable characteristics with FeSO4, it is poorly bioavailable. Co-fortification of fortified atta with sodium EDTA appears to enhance iron bioavailability.Downloads
Downloads
Published
How to Cite
Issue
Section
License
All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).
Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).
References
Nair, K.M. and Iyengar, V., Iron content, bioavailability & factors affecting iron status of Indians, Ind. J. Med .Res., 2009, 130, 634-645.
WHO. Worldwide prevalence of anemia 1993-2005: WHO global database on anemia. In: Bruno de Benoist, Erin McLean, Ines Egli, Mary Cogswell (Eds.). World Health Organization, Geneva, Switzerland: World Health Organization, 2008. Available at:http://whqlibdoc.who.int/publications/2008/9789241596657_eng.pdf_(Accessed on 16 November 2014).
Hurrell, R., Ranum P., de Pee, S., Biebinger, R., Hulthen, L., Johnson, Q. and Lynch, S., Revised recommendations for the iron fortification of wheat flour and an evaluation of the expected impact of current national wheat flour fortification programs. Fd. Nutr. Bull, 2010, 3, S7-S20.
Planning Commission, Government of India, Twelfth five year plan (2012-2017), Social Sectors, Volume III, Planning Commission, Government of India, SAGE Publication India Pvt. Ltd., New Delhi, India, 2013. Available at: http: /planningcommission.gov.in/ plans/ planrel/12thplan/pdf/12fyp_vol3.pdf (Accessed on 16 November 2014).
Darnton-Hill, I., Mora, J.O., Weinstein, H., Wilbur, S. and Nalubola, P.R., Iron and folate fortification in the Americas to prevent and control micronutrient malnutrition: an analysis. Nutr. Rev., 1999, 57, 25-31.
WHO/FAO. Guidelines on food fortification with micronutrients. Allen L., de Benoist, B., Dary, O. and Hurrell, R. (Editers). World Health Organization and Food and Agricultural Organization of the United Nations, Geneva, 2006. Available at: http://www.who.int/ nutrition/publications/guide_food_fortification_micronutrients.pdf (Accessed on 16 November 2014).
Huo, J., Sun, J., Huang, J., Li, W., Wang, L., Selenje, L., Gleason, G.R. and Yu, X., The effectiveness of fortified flour on micro-nutrient status in rural female adults in China. Asia Pac. J. Clin. Nutr., 2011, 20, 118-124.
Handforth, B. and Zimmerman, S., Improving Nutrition in Europe - Renowned Experts Highlight Flour Fortification. Sight and Life, 2013, 27, 2013, 70-75.
WHO, FAO, UNICEF, GAIN, MI, & FFI. Recommendations on wheat and maize flour fortification. Meeting Report: Interim Consensus Statement. Geneva, World Health Organization, 2009. Available at: http://www.who.int/nutrition/publications/ micronutrients/wheat_maize_fort.pdf (Accessed 16 November 2014).
Flour Fortification Initiative country database [online database]. Flour Fortifica-tion Initiative. Available at: http://www.ffinetwork.org/country_profiles/index.php (Accessed 16 November 2014).
NSSO. Household consumption of various goods and services in India. NSS 66th round (July 2009-June 2010), NSS Report No. 541(66/1.0/3), National Sample Survey Office, National Statistical Organization, Ministry of Statistics and Programme implementation, Government of India, 2012. Available at: http://mospi.nic.in/mospi_new/upload/ nss_report_541.pdf (Accessed 16 November 2014).
Hurrell, R.F., Bothwell, T., Cook, J.D., Dary, O., Davidsson, L., Fairweather-Tait, S., Hallberg, L., Lynch, S., Rosado, J., Walter, T. and Whittaker, P., The Usefulness of Elemental Iron for Cereal Flour Fortification: A SUSTAIN Task Force Report. Nutr. Rev., 2002, 60, 391-406.
Maekawa, A.A., Glahn, R.P., Lei, X.G. and Miller, D.D., Effect of bread baking on bioavailability of Hydrogen -Reduced Iron Powder added to unenriched refined wheat flour. J. Agric. Fd. Chem., 2006, 54, 8362-8386.
Zimmermann M.B., Winichagoon, P., Gowachirapant, S., Hess, S.Y., Harrington, M., Chavasit, V., Lynch, S. R. and Hurrell, R.F., Comparison of the efficacy of wheat-based snacks fortified with ferrous sulfate, electrolytic iron, or hydrogen-reduced elemental iron: randomized, double-blind, controlled trial in Thai women. Am. J. Clin. Nutr., 2005, 82, 1276-1282.
Walter, T., Pizarro, F., Abrams, S.A. and Boy, E., Bioavailability of elemental iron powder in white wheat bread. Eur. J. Clin. Nutr., 2004, 58, 555-558.
Muthayya, S., Thankachan, P., Hirve, S., Amalrajan, V., Thomas, T., Lubree, H., Agarwal, D., Srinivasan, K., Hurrell, R.F., Yajnik, C.S. and Kurpad, A.V., Iron fortification of whole wheat flour reduces iron deficiency and iron deficiency anemia and increases body iron stores in Indian school-aged children. J. Nutr., 2012, 142, 1997-2003.
AOAC. Official methods of analysis of AOAC International, 16th ed., Arlington, VA, USA, AOAC International, 1995.
Land, D.G. and Shepherd, R., Scaling and ranking methods. In: Sensory analysis of foods. Piggott J.R. (Editor), Elsevier Applied Science Publishers, London, U.K., 1984, 157.
Hurrell, R.F., Lynch, S.R., Trinidad, P.T., Dassenko, S.A. and Cook, J.D., Iron absorption in humans: Bovine serum albumin compound with beef muscle and egg white. Am. J. Clin. Nutr., 1988, 47, 102-107.
Forbes, A.L., Adams, C.E., Arnaud, M.J., Arnaud, M.J., Chichester, CO., Cook, J.D., Harrison, B.N., Hurrell, R.F., Kahn, S.G., Morris, E.R., Tanner, J.T. and Whittaker, P.,Comparison of in vitro, animal and clinical determinations of iron bioavailability: International Nutritional Anemia Consultative Group Task Force report on iron bioavailability. Am. J. Clin. Nutr., 1989, 49, 225-238.
Eakins, J.D. and Brown, D.A., An Improved method for the simultaneous determination of iron 55 and iron 59 in blood by liquid scintillation counting. Int. J. Appl. Radiat. Isot, 1966, 17,391-397.
Ganong, W.F., Review of Medical Physiology. 22nd Edition (international edition). McGraw- Hill, Singapore, 2005.
Bothwell, T.H., Charlton, R.W., Cook, J.D. and Finch, C.A., Iron Metabolism in Man. Blackwell Scientific, Oxford, 1979.
Cook, J.D., Dallman, P.R., Bothwell, T.H., Lynch, S.R., Covell, A.M., Cookorwood, M.A. and Reusser, M.E., Measurement of iron status. A report of International Nutritional Anemia onsultative Group. Washington: The Nutrition Foundation, 1985.
Pawashe, A.B., Raman, L., Nair, K.M. and Sarma, J. Validity of using capillary blood for the measurement of plasma ferritin. Clin. Chim. Acta, 1987, 163, 119-120.
Oser, B.L., Hawk's physiological chemistry (14th ed.), New York, US, 1965.
Hurrell, R.F., How to ensure adequate iron absorption from iron fortified food. Nutr. Rev., 2002, 60, S7-S15.
Gooneratne, J., Mudalige, R., Nestel, P. and Purvis, G.G., Product evaluation using iron fortified wheat flour. Ceylon J. Med. Sci., 1996, 39, 23-34.
Hoglund, S. and Reizenstein, P., Studies on iron absorption. 5. Effect of gastrointestinal factors on the iron absorption. Blood, 1969, 34, 496.
Nayak, B. and Nair, K.M., In vitro bioavilability of iron from wheat flour fortified with ascorbic acid, EDTA and sodium hextametaphosphate, with or without iron. Fd. Chem. 2003, 80, 545-550.
Nair, K.M., Brahmam, G.N., Radhika, M.S., Dripta, R.C., Ravinder, P., Balakrishna, N., Chen, Z., Hawthorne, K.M. and Abrams, S.A., Inclusion of guava enhances non-heme iron bioavailability but not fractional zinc absorption from a rice-based meal in adolescents. J. Nutr., 2013, 143, 852-858.
