Effect of fermentation on ionizable iron in cereal‐pulse combinations

Abstract

The average diet in most developing countries is predominantly cereal based. Wheat, rice and millets are major staple foods. Although these diets are sufficient in iron, their low bioavailability is one of the most significant factors for iron deficiency anaemia. Traditional techniques like fermentation show promise in improving iron bioavailability. In vitro ionizable iron was estimated in 31 different combinations of rice, wheat, sorghum, black gram, bengal gram, green gram and coriander in five replicates with or without, fermentation in steamed products. Results indicate that in general cereal pulse combination and fermentation significantly ( P < 0.05) increase the per cent ape of ionizable iron. Combination effects dominated in rice whilst fermentation dominated in sorghum. There was a significant reduction ( P < 0.05) in phytate phosphorus on fermentation but no loss of tannin.

Fermentation and Lactic Acid Addition Enhance Iron Bioavailability of Maize

“…The increase in iron bioavailability in ogi cannot be solely attributed to phytate reduction, as phytate levels were similar across all products, but can be attributed to increased iron solubility due to the acidic food matrix developed during lactic acid fermentation. Increased iron solubility was reported in various other lactic acid fermented products (8,(27)(28)(29)(30)(31), with the assumption that high-soluble-iron foods have higher bioavailability.…”