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

H K Grewal¹, C K Hira, B L Kawatra

¹Punjab Agricultural University, Department of Food and Nutrition, IND-Ludhiana-141004, India.

|February 24, 2001

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Pearled wheat flour enhances iron absorption more effectively than whole wheat flour. Cooking methods like chapati preparation further improve iron availability, crucial for combating iron deficiency in diets.

Area of Science:

Nutritional Biochemistry
Food Science and Technology

Background:

Iron deficiency is a significant public health issue in India, linked to low dietary iron intake and poor iron bioavailability from plant-based foods.
Wheat is a staple food, but its contribution to iron intake and absorption can be influenced by processing and preparation methods.

Purpose of the Study:

To evaluate the impact of different wheat products (whole wheat flour, pearled wheat flour, broken wheat) and cooking methods (chapati, parantha, porridge) on iron bioavailability.
To assess the haemoglobin regeneration efficiency (HRE) as a measure of iron availability in a rat model.

Main Methods:

Wheat samples were analyzed for proximate composition, minerals, fibre, phytate, and total phenols.
Rats were used to determine haemoglobin regeneration efficiency (HRE) after consuming different wheat preparations.

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Statistical analysis was performed to assess the significance of differences and associations.

Main Results:

Pearled wheat flour had lower phytate and phenol content but higher soluble iron compared to whole wheat flour.
Cooking increased soluble iron and neutral detergent fibre while decreasing phytate and phenols.
Pearled wheat flour demonstrated significantly higher HRE than whole wheat flour, and chapati preparation further enhanced HRE.

Conclusions:

Pearled wheat flour offers superior iron bioavailability compared to whole wheat flour.
Cooking processes, particularly chapati preparation, can enhance iron absorption from wheat-based foods.
These findings have implications for improving iron nutrition through dietary strategies in populations with high iron deficiency.