Synergetic effect of onion (Allium cepa), tomato (Solanum lycopersicum) and garlic (Allium sativum) on in vitro iron bioaccessibility from cooked dehusked mungbean
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Abstract
The usage of combination of onion (Allium cepa), tomato (Solanum lycopersicum) and garlic (Allium sativum) in legume preparations is vogue in North India but the amounts of these three additives need to be optimized to enhance iron bioavailability from the legumes. Four levels of the three additives were set where onion and tomato were added to 100 g of base legume i.e. dehusked mungbean (Vigna radiata) @ 25, 50, 75 and 100g each while garlic was added @ 5, 10, 15 and 20g. The inclusion of the combination of onion tomato and garlic at levels Level 1 (4.55), Level 2 (5.37), Level 3 (5.80) and Level 4 (7.11) had a significantly (p?0.05) higher ascorbic
acid level when compared to the legume with no additive (0.26mg). ?-carotene content increased significantly (p?0.05) at all the levels (15.42 to 36.2?g) when compared to the legume with no additive (13.64?g/100 g fresh weight) Similarly, the in vitro iron bioaccessibility increased significantly (p?0.05) when the level of fortification
increased, the percent increase being 11.9, 14.1, 25.6 and 54.6 % at Level 1, 2, 3 and 4, respectively when compared to the legume with no additive . The study concluded that the combination of onion (100g), tomato (100g) and garlic (20g) can enhance the bioaccessibility of iron from legumes maximally, hence, the observation can be useful in evolving dietary strategies to maximize the bioavailability of minerals from legumes.
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Dialyzable iron, Garlic, In vitro iron bioaccessibility, Onion, Tomato
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