Stability and bio accessibility of heme iron from Glycine max and Vigna unguiculata for the enhancement strategies in yoghurt fortification

Abstract

The most difficult circumstance is that iron deficiency is the world's second most common disease, primarily affecting children and women. Rhizobium, a symbiotic bacterium that infects the root nodules of legume plants, aids in the process. They were isolated using any of the legume plants' root nodules. Seeds of Glycine max (Soya bean) and Vigna Unguiculata (Cow pea) were treated with isolated Rhizobium species and planted. On the 35th day, the plant nodules were harvested, and the leghaemoglobin was isolated. The two plants were compared and the cowpea was found to have higher leghaemoglobin levels. This plant's nodulation profile under stress conditions is being studied. The non-heme iron in spinach was then analysed. This supplement must be combined with the fortified soy yoghurt. Heme iron fortified soy yoghurt has higher bioavailability than non-heme iron fortified soy yoghurt.