Food Fortification of Instant Pulse Porridge Powder with Improved Iron and Zinc Bioaccessibility Using Roselle Calyx
1
Issued Date
2022-10-01
Resource Type
eISSN
20726643
Scopus ID
2-s2.0-85139757055
Pubmed ID
36235722
Journal Title
Nutrients
Volume
14
Issue
19
Rights Holder(s)
SCOPUS
Bibliographic Citation
Nutrients Vol.14 No.19 (2022)
Suggested Citation
Subedi S., Suttisansanee U., Kettawan A., Chupeerach C., Khemthong C., Thangsiri S., On-nom N. Food Fortification of Instant Pulse Porridge Powder with Improved Iron and Zinc Bioaccessibility Using Roselle Calyx. Nutrients Vol.14 No.19 (2022). doi:10.3390/nu14194070 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/86786
Title
Food Fortification of Instant Pulse Porridge Powder with Improved Iron and Zinc Bioaccessibility Using Roselle Calyx
Author's Affiliation
Other Contributor(s)
Abstract
Undernutrition and mineral deficiencies negatively impact both the health and academic performance of school children, while diets high in phytic acid and some phenolics inhibit the absorption of minerals such as iron and zinc. This study developed instant porridge powders rich in iron and zinc using pregelatinized chickpea flour (PCPF) and pregelatinized foxtail millet flour (PFMF) and assessed the potential of utilizing roselle calyx powder (RCP) as a source of organic acids to enhance its iron and zinc bioaccessibility. Physical properties, nutrients, mineral inhibitors and in vitro iron and zinc bioaccessibility of different proportions of PCPF, PFMF and RCP in instant porridge powders were evaluated. Three instant porridge powder formulations including instant chickpea powder (ICP) using PCPF, instant composite flour (ICF) using PCPF and PFMF and instant pulse porridge powder (IPP) using PCPF, PFMF and RCP were developed. Results show that all instant porridge powders were accepted by sensory evaluation, while different ingredients impacted color, consistency and the viscosity index. Addition of RCP improved the bioaccessibility of iron (1.3–1.6-fold) and zinc (1.3–1.9-fold). A 70 g serving of these instant porridge powders substantially contributed to daily protein, iron and zinc requirement for children aged 7–9 years. These porridge powders hold potential to serve as school meals for young children in low-to-middle income countries.