In vitro method for predicting the bioavailability of iron from Bathua (Chenopodium album) and Fenugreek (Trigonella foenum graecum) leaves in Indian cookies

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.

A Compiled Update on Nutrition, Phytochemicals, Processing Effects, Analytical Testing and Health Effects of Chenopodium album: A Non-Conventional Edible Plant (NCEP)

“…The average vitamin content present/100 g of the raw plant is noted to be the following: retinoic acid—11,600 IU, ascorbic acid—80 mg, niacin—1.2 mg, and a trace amount of thiamin, riboflavin, pantothenic acid, pyridoxal, and folate (30 µg/100 g) [ 64 ]. One study utilized the thiocyanate method to determine in vitro bioavailability of iron from fresh and dehydrated leaves of Bathua and food made from it [ 65 ]. The in vitro bioavailability of iron from paratha and laddoo made from leaves was found to be 2.16 mg/100 g and 2.78 mg/100 g. In addition, the calcium present in raw as well as cooked C. album leaves has been reported to be 32 to 33% bioavailable [ 66 ].…”

“…Additionally, some research studies have been carried out to evaluate the bioavailability of nutrients from different food products and bring the food potential of the plant into the spotlight. Mpreover, the bioavailability of iron from paratha and laddoo, commonly consumed foods of C. album leaves in India, has been determined [ 65 ]. One report also highlighted the nutritional benefits of adding dehydrated C. album leaves in roti [ 169 ].…”