Influence of addition of β-carotene rich vegetables and acidulants on the bioaccessibility of trace minerals from selected cereals and pulses

Abstract

This study aimed at evaluating the effect of β-carotene rich vegetables and acidulants on the copper (Cu), manganese (Mn), and chromium (Cr) bioaccessibility from selected cereals (rice and sorghum) and pulses (green gram and chickpea). The assessment of the possible effect of β-carotene on minerals bioaccessibility was done by adding two levels of carrot and amaranth (2.5 and 5 g) to 10 g of selected grain. The amounts of acidulants added to the grains were at the level that produced a pH decrease by 1 unit. The bioaccessible minerals were estimated by employing an in vitro gastrointestinal digestion procedure in both raw and cooked grains. The enhanced bioaccessible Cu, Mn, and Cr in the cooked grains, as a result of the addition of carrot and amaranth, was in the range of 17–52%, 24–270%, and 17–71%, respectively. A significant increase in Cu, Mn, and Cr bioaccessibility from food grains was also observed in the presence of acidulants, and the increase was from 42 to 169%, 69–164%, and 59–100%, respectively. Thus, we observed the beneficial effect of β-carotene and acidulants on the bioaccessibility of these minerals. This information on the effect of exogenous components on the bioaccessibility of Cu, Cr and Mn is novel, and finds usefulness in evolving dietary strategies to improve the intake of these important trace minerals.