Fortification Of Bread Research Articles

Fortification of Flour and Bread With Iron

Fortification of Flour and Bread With Iron

Lysine Fortification of Wheat Bread Fed to Haitian School Children

The response of rural Haitian school children to lysine supplementation of enriched wheat flour was studied over a complete school year. A general trend toward increased stature, weight, mean corpuscular hemoglobin concentration and skinfold thickness was evident. At the level of supplementation used, a statistically significant increase in skinfold thickness was obtained at the end of the study in children in two of the three age groups receiving bread and lysine. In comparing the children receiving lysine supplements with both the control children and those receiving unsupplemented bread, it was found that of the eight sex-age groups the children in one group (girls, ages nine to twelve) showed a statistically significant increase in height after two months, and in two groups (boys, ages nine to twelve; and girls, ages thirteen to fourteen) after four months. Significant weight responses were found in children in six groups after two months and in one group after four months. Comparing those receiving lysine supplemented bread with those receiving unsupplemented bread significant improvement appeared in mean corpuscular hemoglobin concentration in the children in three of the eight groups at the end of the school year. When comparison is made with the control group a significant increase is demonstrated in the children in two of the eight groups.

Effects of polyoxyethylene sorbitan monolaurate (tween 20) upon gastrointestinal iron absorption in hamsters.

SummaryIn 3 experiments adult golden hamsters fed a fortified bread ration containing 5% polyoxyethylene sorbitan monolaurate (Tween 20) for from 8-20 weeks showed a consistent increase in gastrointestinal absorption of a test dose of radioactive iron (Fe59) during the subsequent 3 days. Increases in the isotope were noted especially in the cecum and large intestine, the blood, bone marrow, and liver. Concomitantly less radioactive iron appeared in the excreta of the Tween fed animals than in the excreta of control animals. This evidence of increased iron absorption in the hamsters was accompanied by the presence of iron pigment in the cecal mucosa, mesenteric lymph nodes and liver and by an increase in chemically demonstrable iron in the cecum and liver.

The fortification of bread with lysine. III. Supplementation with essential amino acids

The nutritional effect which may be obtained by the addition of lysine, methionine, valine and threonine to a diet composed of commercial white bread, fat, salts, and vitamins has been investigated with weanling rats. A beneficial effect could be observed only from the addition of lysine. The results of these experiments indicate that, as far as rat growth is concerned, the only amino acid deficiency in commercial white bread is lysine.

The fortification of bread with lysine. II. The nutritional value of fortified bread

The addition of increasing amounts of lysine to a diet of dried bread supplemented with fat, salts, and vitamins brought about significant growth responses in weanling rats. For example, a supplement of 0.5% dl-lysine·HCl, corresponding to 0.2% l-lysine, to a bread diet improved the average gain in weight after 5 weeks from 32% to about 75% of the average gain on the stock diet. An equal response is obtained from lysine added to flour before baking or from lysine added in corresponding amounts to the bread diet. At the end of 6 months the diet containing the supplement of 0.2% lysine had produced rats that were practically equal in weight to those receiving diets with larger additions of lysine. The animals on the basal bread diet did not attain weights comparable with those receiving the lysine supplements. If sufficient lysine was added to bring the total l-lysine content of the diet to about 0.8%, or more, a growth response similar to that obtained with the stock diet was observed. These results suggest that, so far as rat growth is concerned, the only important amino acid deficiency in commercial bread is lysine.

The Fortification of Bread with Lysine I. The Loss of Lysine During Baking

The Fortification of Bread with Lysine I. The Loss of Lysine During Baking