Iron availability from processed and cooked wheat products using haemoglobin regeneration efficiency method

In India, the prevalence of iron deficiency is high due to both low iron intake and low availability from foods of plant origin. We investigated the effect of different wheat products on iron availability by testing haemoglobin regeneration efficiency using a rat model. Wheat grains processed into whole wheat flour, pearled wheat flour and broken wheat were used to prepare chapati, parantha and porridge. All samples were analysed for proximate principles, minerals, namely calcium, iron, zinc, sodium, potassium, fibre, phytin phosphorus and total phenols. Protein, fat, fibre, phytate and total phenols of pearled wheat flour were lower than whole wheat flour. All minerals except zinc were significantly higher (P < 0.001) in whole wheat flour while soluble iron was higher in pearled wheat flour. Cooking resulted in an increase in soluble iron and neutral detergent fibre (P < 0.001) and decrease in phytin phosphorus and total phenols. Haemoglobin regeneration efficiency (HRE) of pearled wheat flour was significantly higher than whole wheat flour. Cooking resulted in significant (P < 0.05) increase in HRE and HRE of chapati was higher than parantha. Soluble iron and HRE were significantly associated.