Abstract
This study has investigated the bioavailability of calcium in eggshell powder (ESP) fortified ramen. Wean-ling SD rats were maintained for 2 weeks on 0.05 low calcium diet then assigned randomly to one of 5 groups. Animals were provided for 4 weeks one of 3 different experimental diets containing 0.15 calcium as , NFDM, or ESP fortified ramen. Two control groups were fed either 0.05 calcium or general ramen containing 0.08 calcium. The body weight, diet intake, food efficiency ratio (FER), bone growth, calcium contents of bones, and apparent absorption were measured. Experimental results show that regardless of calcium sources 0.15 calcium groups increased body weight, weight and length, calcium content, and the strength of two bones (tibia and femur) significantly compared to 0.05 calcium group. The apparent absorption rate of calcium also showed similar results supporting the bioavailability of ESP fortified ramen is not inferior to either NFDM or The results indicate that ESP fortified ramen is a proper mediate for calcium fortification in Korea.
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