Retention, stability, iron bioavailability and sensory evaluation of extruded rice fortified with iron, folic acid and vitamin B₁₂

Abstract

Fortification of rice with micronutrients using extrusion technology is considered a sustainable strategy to prevent nutritional deficiencies in general population. The objective of the present study is to assess the retention, stability and iron bioavailability from indigenously developed triple fortified rice (iron, folic acid and vitamin B 12 ) during rinsing and different cooking methods. Further, we also assessed the acceptability of fortified rice in adult human volunteers. The retention of iron during rinsing with excess water was ≥90%, whereas folic acid and vitamin B 12 levels were reduced by ~25% during rinsing. Watertight cooking of rice (in electric cooker or on flame) had no additional effect on the nutrient levels as compared with rinsed rice, implying their stability during cooking. However, cooking with excess water followed by decanting led to loss of 45% iron and ≥70% folic acid and vitamin B 12 . The dialyzable iron and ferritin synthesis in Caco‐2 cells was significantly ( P < .01) higher from fortified rice compared with unfortified rice. In addition, inclusion of ascorbic acid significantly ( P < .01) increased the iron bioavailability from the fortified rice. Triangle tests in adult human subjects revealed that there are no significant sensory differences among fortified and unfortified rice. Further, fortified rice consumption appears to bridge the gaps in dietary iron intake deficits in children and women of reproductive age. These results suggest that the iron‐, folic acid‐ and vitamin B 12 ‐fortified rice has higher retention and stability of fortified nutrients and is acceptable for consumption in adult human volunteers.

Preparation of yeast flakes enriched with iron and vitamin B12 using a pulsed electric field technology

“…The potential bioavailability of iron in the enriched unground rice was 57.6% so it was higher than that of our product. This was most likely influenced by other compounds, such as in the study by Wahengbam et al (2019) it was folic acid, which increases iron absorption (Jyrwa et al, 2020), and in the case of the study by Doumani et al (2020), garlic and vitamin C‐containing raw materials were used to make hummus, which can also increase iron absorption (Nahdi et al, 2010; Subroto et al, 2021).…”

Fortification of raw rice and rice flour using Cissus quadrangularis L. (veldt grape) stem powder to overcome osteoporosis and its associated skeletal complication through staple diet

“…The rice flour and CQ stem powder were separately sieved using a fine mesh. Free-flowing CQ stem powder and rice flour (1:10) were blended continuously for 3 hr at 35 rpm to get uniform dispersal and perfect mixing (Yvette Wilda et al, 2012). The rice flour was fortified with CQ stem powder based on AAS analysis of CQ and daily recommended needs of minerals for adult.…”