ABSTRACT
Yoghurt is a dairy product obtained by fermentation of milk using starter culture Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. Application of dietary fibre and iron salt fortification in the manufacture of yoghurt enhances its nutritive and therapeutic value. Oat (Avena sativa) is a cereal that contains soluble fibre β – glucan renders several health benefits. In the present investigation, an attempt was made to develop iron salt fortified, cow milk and oat milk blended yoghurt and in-vitro bioavailability of the iron from the yoghurt was explored. The optimization of oat milk tried at different levels and was accepted at 20 % level and fortification of cow milk – oat milk blended yoghurt with ferrous sulphate fortified at different levels and was accepted at 10mg. Experimental yoghurt samples tested for sensory, chemical parameters, microbiological test and in-vitro bio-availability. The yoghurt samples showed (12%) of iron was maximum bio-availability from yoghurt fortified with ferrous sulphate followed by control and cow milk-oat milk blended yoghurt showed 10.2% and 8.52% respectively. The bio-availability of iron was reduced due to interfere of dietary fibre in yoghurt.
ABSTRACT
Foliar extracts (FEs) are an alternative to address food and nutrition insecurity. FEs and leaves of cassava, bean, sweet potato and alfalfa were evaluated for nutrient and antinutrient composition and in vitro nutrient bioavailability. Bean FE had a high average ± (SD) iron concentration (1006 ± 8.49 mg/kg), as did cassava FE for zinc (110.1 ± 6.72 mg/kg) and soluble protein (34.23 ± 3.81 g/kg) concentration. For the cassava, bean and alfalfa FEs in vitro protein digestibility was greater than 71.18 percent; in vitro iron dialyzability was less than 2.29 percent; the phytate:zinc molar ratio was less than 0.08, and the in vitro all-trans-β-carotene bioavailability was greater than 23.85 percent. These values suggest a high protein, zinc and all-trans- β -carotene bioavailability and a low iron bioavailability. FEs can be a nutritious alternative for those countries with low dietary diversity.
Los extractos foliares (EF) son utilizados como complemento nutricional en países como Nicaragua y Tanzania. Se evaluaron hojas y EF de yuca, fríjol, batata y alfalfa, y se cuantificó los componentes nutricionales, antinutricionales y biodisponibilidad por métodos in vitro. En promedio (DE), el EF de fríjol tiene una elevada concentración de hierro (1006,23 (8,49) mg/kg); el EF de yuca tiene alta concentración de zinc (110,65 (6,72) mg/ kg) y proteína soluble (34,23 (3,81) g/kg). Así mismo, la digestibilidad in vitro de proteína en los EFs de yuca, fríjol y alfalfa fueron superiores a 71,18 por ciento; hierro dializable in vitro menor a 2,29 por ciento; la relación molar fitato:zinc inferior a 0,08 y la bioaccesibilidad all-trans-β -caroteno superior a 23,85 por ciento. Estos valores sugieren una alta asimilación de proteína, zinc y all-trans-β -caroteno, y una baja asimilabilidad de hierro. Los EFs pueden ser una alternativa nutricional en la alimentación en países que carecen de diversificación alimentaria.