##plugins.themes.bootstrap3.article.main##

R. Prasad A. Gupta R. Parihar K. Gangwar

Abstract

This study was considered to determine the nutritional composition and in vitro bioavailability of iron of the prepared food products. The in vitro bioavailability of iron was determined in fresh and dehydrated bathua (Chenopodium album) and methi (Trigonella foenum graecum) leaves (in the ratio of 1:1) and their based product i.e. Indian cookies (paratha and laddoo) by using thiocynate method at pH 1.35 and 7.5, using pepsin. At pH 1.35 the soluble iron and ionizable iron were higher than pH 7.5. when pH was increased from 1.35-7.5 there was decreasing trend soluble as well as ionizable iron contents. There was highly significant (F< 0.05) difference between the control and treatments of products indicating that the addition of 20% of fresh and dehydrated leaves of bathua and methi improved the overall acceptability of products. The total iron content was found 11.69mg/100g in paratha incorporated with fresh GLVs whereas in vitro bioavailability of iron was found 2.16mg/100g in paratha. The total iron content was found 15.16mg/100g in laddoo incorporated with dehydrated GLVs whereas in vitro bioavailability of iron was found 2.78mg/100g in laddoo.

Downloads

Download data is not yet available.

##plugins.themes.bootstrap3.article.details##

##plugins.themes.bootstrap3.article.details##

Keywords

Bioavailability, Chenopodium album, Iron, Trigonella foenum graecum

References
Acharya, S, Srichamroen, A, Basu, S, Ooraikul, B. and Basu, T. (2006). Improvement in the neutraceutical properties of fenugreek (Trigonella foenum- graecum L) songklanakarin. J. Food Sci. Tech., 28 (1): 1-9.
Aggarwal, M. and Khanna, K. (2007). Impact of leaf powder concentrate representation Vitamin- A and iron status of children aged 1-3 years. Abstract: IX Asian Congress of Nutrition 23 rd – 27th Feb (2003), New Delhi, India- 224.
AOAC (2005). Official methods of analysis of the association of official analytical chemists, 18th Ed.
Bever, B.O; Zahand, G.R. Loper, M., Wolever, M. and Jenkins, A.J., (2008). Plants with hypoglycemic action”, Diabetologia, 41:505-512.
Bhavyashree, S.H; Prakash, J; Platel, K. and Srinivasan, K. (2009). Bioaccessibility of minerals from cereal based composite meals and ready to eat foods. J. Food Sci. Tech., 46 (5): 431-435.
Das, P; Raghuramulu, N; and Rao, K.C. (2005). Determination of in vitro availability of iron from common foods. J. Human Ecol., 18 (1): 13-20.
Gopalan, C; Balasurmanianm, C.S. and Sastri Rama, V.B. (2007). Nutritive Value of Indian foods, 4th edition printed by NINI- ICAR, pp.46-61 .
Guéguen, L. and Pointillart, A., (2000). The bioavailability of dietary calcium. J. Am. Coll. Nutri., 19(2): 119S-136S.
Gupta, S.C. and Kapoor, U.K. (2002). Fundamentals of Applied Statistics, 2nd Edition, Chand and Sons, 51- 85.
Gupta, S, Lakshmi, A.J. and Prakash Jamuna (2006). In vitro bioavailability of calcium and iron from selected green leafy vegetables. Journal of the Science of Food and Agriculture, 86(13), 2147–2152.
Gupta, S; Gowari, B.S; Lakshmi, A.J. and Prakash Jamuna (2013). Retention of nutrients in GLV on dehydration. J. Food Science Technology,50 (5): 285-295.
Hemalatha, S, Platel, K. and Srinivasan, K. (2007). Zinc and Iron content and their bioaccessibility in cereals and pulses consumed in India. Food Chem., 102: 1328-1336.
Joshi, P. and Mathur, B. (2010). Preparation of value added products from the leaf powders of dehydrated less utilized green leafy vegetables. Journal of Horticulture and Forestry, 2(9): 223 - 228.
Moradi, N. and Moradi, K. (2013 ). “Physiological and pharmaceutical effects of fenugreek (Trigonella foenum - graecum L.) as a multipurpose and valuable medicinal plant”, Global journal of medicinal plant research, 1 (2):199-206.
Narasinga Rao B.S. and Prabhavati, T. (1978). An in vitro method for predicting the bioavailability of iron from foods. American Journal of Clinical Nutrition, 31:169-175.
Rao, Narasimha, Deosthale, Y.G. and Pant, K.C. (2005). Nutritive value of Indian foods. National Institute of Nutrition. Indian Council of Medical Research, Hyderabad, India. 243-444.
Sahai, R. and Gupta, A. (2012). In vitro Bioavailability of iron and nutritional composition of the products prepared from the leaves of the weed, Indian Sorrel (Oxalis Corniculata). M.Sc., Thesis of S.H.I.A.T.S., Allahabad, U.P. India.
Sandberg, A.S. (2002). Bioaccessibiltiy of minerals in legumes. Br. J. Nutr., 88: S281-S285.
Sathya, R. Amirthaveni, M. and Vijaylakshmi, P. (2002). Enhancing the bioavailability of iron from mung bean (Vigna radiata L.) through simple modifications in cooking. Ind. J. Nutr. Diet., 39: 45-54.
Singh, G. and Kawatra, A. (2006). Development and nutritional evaluation of recipes prepared using fresh and dried amaranthus (Amaranthus tricolor) leaves. J. Food Sci. Tech., 43 (5): 509-511.
Singh L. Yadav N., Kumar A.R. Gupta A.K. Chacko J. Parvin K. and Tripathi U. (2007). Preparation of value added products from dehydrated bathua leaves (Chenopodium album Linn.). Natural Product Radiance, 6 (1); 45-49.
Srilakshmi, B. (2007). Food Science,4th Ed., New Age International (P) Ltd. , New Delhi : 170-174.
Srivastava R.P. and Kumar, S. (2002). Fruits and Vegetables preservation methods and practices. International book distribution.Co., Lucknow
Tennat, G.B. and Greenman, D.A. (1969). Determination of iron in solutions containing iron complexes. Journal of Clinical Pathology., 22:201.
Yadav, S. and Sehgal, S. (2002). In vitro and in vivo availability of iron from bathua (Chenopodium album) and spinach (Spinacia oleracia L.) leaves. J. Food Sci. Tech., 39 (1): 42-45.
Citation Format
How to Cite
Prasad, R., Gupta, A., Parihar, R., & Gangwar, K. (2014). In vitro method for predicting the bioavailability of iron from Bathua (Chenopodium album) and Fenugreek (Trigonella foenum graecum) leaves in Indian cookies. Journal of Applied and Natural Science, 6(2), 701-706. https://doi.org/10.31018/jans.v6i2.521
More Citation Formats:
Section
Research Articles