Nutritional properties of iron fortified flatbreads enriched with greens and legumes

Abstract

The primary focus of research was to formulate nutritious flatbreads aimed at improving iron nutrition through fortification and germination. The base flour containing whole wheat and sprouted wheat was enriched with germinated legumes or dehydrated greens along with iron fortificants, converted into flatbreads, and analyzed for nutritional properties. The enriched products had a higher protein, fiber, iron, calcium, and carotenoids content and reduced antinutrients on account of using sprouted wheat. They also exhibited higher iron and calcium bioaccessibility indicating the beneficial aspect of using germination as preprocessing technique. The value added formulated products can be recommended for improving iron nutrition. Practical applications The study proposes use of simple preprocessing techniques and natural ingredients to improve the nutrient density and bioavailability of iron from flatbreads. Iron deficiency is a global health issue and fortification of staple cereals is a recommended strategy for its prevention. Bioavailability of added iron is important to ensure better physiological utilization. The study explores the option of using sprouted wheat, germinated legumes, and green leafy vegetables for preparation of flatbreads from iron-fortified flour to improve the nutrient density of product and to ensure better bioavailability of added iron. Flatbreads are consumed as staple across all age groups in many parts of India, hence, use of these naturally fortified products would help in improving micronutrient malnutrition.