Abstract
Iron (Fe) deficiency is one of the most common nutritional disorders, and is mainly due to insufficient intake of bioavailable Fe. Chickpea (Cicer arietinum L.) was examined as a potential vehicle for Fe fortification. Fortificants (FeSO4·7H2O (ferrous sulfate hepta-hydrate), FeSO4·H2O (ferrous sulfate mono-hydrate) and NaFeEDTA (ethylenediaminetetraacetic acid iron (iii) sodium salt)) were applied by a spraying and drying method. At 2000 µg g−1 iron fortificant, the fortified split desi seeds (dal), desi flour and kabuli flour supplied 18–19 mg, 16–20 mg and 11–19 mg Fe per 100 g, respectively. The overall consumer acceptability using a nine-point hedonic scale for sensory evaluation demonstrated that NaFeEDTA-fortified cooked chickpea (soup and chapatti) scored the highest among the three fortificants. Lightness (L*), redness (a*) and yellowness (b*) of Fe-fortified products changed over time. However, no organoleptic changes occurred. Fe bioavailability was increased by 5.8–10.5, 15.3–25.0 and 4.8–9.0 ng ferritin mg−1 protein for cooked split desi seeds (soup), desi chapatti and kabuli chapatti, respectively, when prepared using Fe-fortified chickpea. Desi chapatti showed significantly higher Fe bioavailability than the other two. The increase in Fe concentration and bioavailability in fortified chickpea products demonstrated that these products could provide a significant proportion of the recommended daily Fe requirement.
Highlights
Iron (Fe) deficiency, mainly due to low intake of bioavailable Fe, is one of the most common and widespread nutritional deficiencies in the world [1,2,3]
The Fe concentration in split desi seeds fortified with FeSO4 ·H2 O and NaFeEDTA ranged from 59.7 to 333.2 μg g−1 and from 58.2 to 361.2 μg g−1, respectively
The Fe concentrations in desi flour fortified with FeSO4 ·H2 O and NaFeEDTA ranged from 63.7 to 364.5 μg g−1 and from 64.1 to 325.2 μg g−1, respectively, and the Fe concentrations in kabuli flour fortified with FeSO4 ·H2 O and NaFeEDTA ranged from 62.7 to 278.5 μg g−1 and from 66.1 to 237.6 μg g−1, respectively
Summary
Iron (Fe) deficiency, mainly due to low intake of bioavailable Fe, is one of the most common and widespread nutritional deficiencies in the world [1,2,3]. Recommended daily allowances (RDAs) for Fe depend on the amount of Fe that is absorbed from the diet and utilized to conduct normal body activities [5]. The daily average Fe requirements at 10% bioavailability for females and males aged 19–50 years are. Iron fortification of food is a key approach to addressing Fe deficiency [7]. Fe deficiency is prevalent in the population of many developing countries where total calorie intake mainly depends on a grain-based diet. It is estimated that only 2%–5% of the Fe present in legume seeds and cereal grains is bioavailable due to the presence of antinutritional components such as phytate [8]
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