Tempeh with Iron Fortification to Overcome Iron Deficiency Anemia

Sudargo, Toto; Nisa, Fatma Zuhrotun; Helmiyati, Siti; Kusuma, Rio Jati; Arjuna, Tonny; Septiana, Rida

doi:10.3923/pjn.2013.815.820

Cited by 6 publications

(3 citation statements)

References 10 publications

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“…Previously, we reported that iron fortification in tempeh can increase serum iron parameter, i.e, hemoglobin, iron and ferritin level, in IDA condition (Sudargo et al , 2013, 2015). This improvement can be explained by low phytate level in tempeh compared with its base material, soy bean.…”

Section: Discussionmentioning

confidence: 93%

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Fortification of tempeh with encapsulated iron improves iron status and gut microbiota composition in iron deficiency anemia condition

Kusuma

Ermamilia

2018

NFS

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Purpose Iron deficiency anemia (IDA) is one of the most major micronutrient deficiencies worldwide. Food fortification is one strategy for reducing IDA in the population despite concern regarding the gut pathogenic bacteria overgrowth. The purpose of this study was to evaluate the effect of iron encapsulation in banana peel matrix on iron status and gut microbiota composition in iron deficiency anemia. Design/methodology/approach Anemia was induced in 35 male Sprague Dawley rats of age two weeks by the administration of iron-free diet for two weeks. Rats then randomly divided into control, iron-fortified tempeh (temFe) dose 10 and 20 ppm, iron matrix-fortified tempeh dose 10 and 20 ppm and iron matrix fortified tempeh dose 10 and 20 ppm with probiotic mixture. Blood was drawn at Weeks 2 and 6 for hemoglobin and serum iron analysis. Rats were sacrificed at the end of Week 6, and cecal contents were collected for Lactobacillus, Bifidobacteria and Enterobactericeae analysis. Findings Hemoglobin and serum iron were significantly increased (p < 0.05) in all iron-fortified group with the highest value found in iron matrix dose 20 ppm (10.71 ± 0.15 g/dl and 335.83 ± 2.17 µg/dl, respectively). The cecal Lactobacillus and Bifidobacteria did not differ significantly between groups. Cecal Enterobactericeae was significantly different (p < 0.05) among groups with the lowest level in the temFe-20 (2.65 ± 0.78 log CFU) group. Research limitations/implications The use of commercial inoculum instead of pure Rhizopus oligosporus mold for developing the fortified tempeh may impact the effect of product on cecal gut microbiota composition, as different molds and lactic acid bacteria can grow in tempeh when using commercial inoculum. Social implications In Indonesia, iron fortification is conducted primarily in noodles and flour that limits the impact of iron fortification for reducing IDA in population. Iron fortification in food that was daily consumed by people, that is, tempeh, is potential strategy in reducing IDA in population. Originality/value Tempeh fortification using encapsulated iron improved iron status and gut microbiota composition in iron deficiency anemia.

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Section: Discussionmentioning

confidence: 93%

“…Iron-fortified tempeh (temFe) was developed according to our previous study (Sudargo et al , 2013). In brief, soy bean was obtained from the local market.…”

Section: Methodsmentioning

confidence: 99%

Fortification of tempeh with encapsulated iron improves iron status and gut microbiota composition in iron deficiency anemia condition

Kusuma

Ermamilia

2018

NFS

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“…But also there is a significant increase hemoglobin levels in Wistar rats after feed by iron fortification tempeh. Sudargo, et al discovered conditions that may increase serum ferritin tempeh on the blood of Wistar rats [18]. It shows that the presence of fortifying substances in Tempeh has the potential to increase the iron levels in the blood and can be expected to be one of the solutions for IDA.…”

Section: B Iron Fortification In Tempehmentioning

confidence: 99%

Potential of Iron Fortification Complex Compounds against Soybean Food for Anemia Problem Solution in Indonesia

Darmawan¹,

Karima²,

Maulida³

2017

JOAAT

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The problems of anemia, especially in Indonesia is still high due to the lack of nutrient daily intake of iron. One effective strategy to reduce the problem is through the iron fortification of soy foods. The addition of iron complex compounds in soy foods can add nutritional value by increased iron that can reduce the potential of anemia. Various iron supplementations performed on soy-based foods such as tempeh, tofu, and soy milk. This article reviews presentations on iron fortification programs of soy foods. The percentage of iron fortification in tempeh, tofu and soy milk can achieve a great value that is respectively 80-90%, 50-60% and 55-60%. With a variety of treatments to food fortification iron to make iron soy can improve the nutritional value of soy food and have the potential to meet the needs of iron, thereby reducing anemia. 

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Iron deficiency anemia: A comprehensive review on iron absorption, bioavailability and emerging food fortification approaches

Kumar

Anukiruthika

Dutta

et al. 2020

Trends in Food Science & Technology

233

119

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Tempeh with Iron Fortification to Overcome Iron Deficiency Anemia

Cited by 6 publications

References 10 publications

Fortification of tempeh with encapsulated iron improves iron status and gut microbiota composition in iron deficiency anemia condition

Fortification of tempeh with encapsulated iron improves iron status and gut microbiota composition in iron deficiency anemia condition

Potential of Iron Fortification Complex Compounds against Soybean Food for Anemia Problem Solution in Indonesia

Iron deficiency anemia: A comprehensive review on iron absorption, bioavailability and emerging food fortification approaches

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