Pattan Neeta , Usha Devi C
Iron is required for broad spectrum of metabolic functions. Dietary iron bioavailability is low in vegetarians consuming predominantly plant-based diets. Bioavailability of dietary iron is the proportion of iron that is actually available for the absorption and utilization by the body. Green leafy vegetables are the most suitable foodstuffs for enriching dietary iron of the Indians. Though the leafy vegetables contain high total iron, the bioavailability of mineral varies. This study was considered to determine in vitro bioavailability of iron in dehydrated Anne greens enriched masala roti. The bioavailability of iron Anne greens enriched masala roti was determined by in vitro method involving simulated gastrointestinal digestion with suitable modifications. The results are reported as the means _ standard deviation (SD). There was highly significant (F< 0.05) difference between the control and treatments of products indicating that the addition of 10 % of dehydrated leaves of Anne improved the total iron content and in vitro bio availability. The total iron content was found 21.19 mg/100g in masala roti incorporated with dehydrated Anne greens whereas in vitro bioavailability of iron was found 4.16mg/100g.
Dehydrated Greens, Enrichment, Bioavailability, Total Iron