BIOAVAILABILITY OF IRON FROM SOYBEAN-FORTIFIED WHEAT FLOUR (DUBBIE) IN RATS

Abstract

Anaemic rats were fed on diets containing sour dough bread
(Difo dabbo) or porridge prepared from soy-fortified wheat flour (Dubbie) as the source of nonheme iron. The criteria used to determine the relative biological value (RBv) of iron was the haemoglobin regeneration efficiency (HRE). Animals fed diets with casein as a source of dietary protein and FeSO. (RBV of FeSO. = 100%) served as control. The RBV of endogenous iron in sour dough bread (Difo dabbo) and porridge was found to be 83 and 36%, respectively. The respective
mean apparent absorption of iron were 85, 66 and 35% for anaemic rats when the FeS04, sour dough bread and porridge diets were fed. Fermentation of the Dubbie into sour dough bread resulted in a complete removal of the phytic acid content and subsequent increase in iron absorption. It is concluded that sour dough bread (Difo dabbo) is a good source of iron compared to porridge prepared from Dubbie.