Abstract
Lentil (Lens culinaris Medik.) is a quick-cooking, rapidly expanding protein-rich crop with high iron (Fe) and zinc (Zn), but low bioavailability due to the presence of phytate, similar to other grains. Lentils dual fortified with Fe and Zn can significantly improve the bioavailable Fe and Zn content. Three milled lentil product types (LPTs) were fortified with Fe using NaFeEDTA [ethylenediaminetetraacetic acid iron (III) sodium salt] (Fe fortified) or Zn from ZnSO4·H2O (Zn fortified), or both (dual fortified). Fe, Zn, phytic acid (PA) concentration, and relative Fe bioavailability (RFeB%) were assessed for samples from two fortified batches (initial and for 1 year stored). Fe, Zn, and RFeB% increased significantly in two batches of samples from the three LPTs, and decreased by 5–15% after 1 year of storage. PA concentration decreased from 8 to 15% after fortification of all samples from two batches of the three LPTs but showed different patterns of influence after storage. Dual-fortified lentil fortified with 24 mg Fe and 12 mg Zn 100 g−1 lentil had the highest amount of Fe and Zn, and the lowest PA concentration, and RFeB% was increased from 91.3 to 519.5%. Significant (p ≤ 0.01) Pearson correlations were observed between Fe concentration vs. PA:Fe molar ratio (MR), Fe concentration vs. RFeB%, RFeB% vs. PA:Fe MR, and Zn concentration vs. PA:Zn MR in all samples from two batches of the three LPTs. In conclusion, dual-fortified lentil can contribute significant bioavailable Fe and Zn to populations at risk of Fe and Zn deficiency.
Highlights
Iron (Fe) and zinc (Zn) deficiencies affect one-third and one-fifth of the world population, respectively [1]
Nine samples of each of the three lentil product types (LPTs)— red football (RF), red split (RS), and yellow split (YS) lentil— were used to assess Fe, Zn, and phytic acid (PA) concentration and relative iron bioavailability (RFeB%) (Table 1)
Among the three LPTs in two batches, the highest amount of Fe was found in dual-fortified lentil fortified with 24 mg of Fe and 12 mg of Zn 100 g−1 of lentil, and the lowest amount of Fe was found in unfortified control and two Zn-fortified samples
Summary
Iron (Fe) and zinc (Zn) deficiencies affect one-third and one-fifth of the world population, respectively [1]. 40 and 42% of pregnant women and children, respectively, are anemic, and 20% of maternal deaths are attributed to anemia, mostly due to Fe deficiency [2, 3]. Inadequate Fe intake causes the inability to maintain body temperature, increases mortality of pregnant women and newborns, decreases workability and fitness, and increases susceptibility to infectious diseases [4]. Zn deficiency is widespread, especially in lower-income countries. 17.3% of the human population has inadequate amounts of zinc, especially in South Asia (29.6%) and subSaharan Africa (25.6%) [5]. World Health Organization (WHO) and Food and Agriculture Organization (FAO) recommend 29.4 mg
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
