I- Fortification of bread with iron and amino acids

ABSTRACT

Fortification of breads [Shamy 72% and Baladi 87% extraction] with iron alone or iron, lysine and methionine were applied P.E.R. values of fortified breads showed higher levels for both of breads fortified with iron and lysine [1.9]. While addition of methionine resulted lower levels of P.E.R [1.4]. Protein content of liver of rats fed the fortified diets as well as non-haem iron and hepatic iron stores, showed higher levels, for rats fed Shamy bread, compared by those of Baladi bread. The highest levels for non-haem iron and hepatic iron stores were given by the diets sup-plemented by iron, lysine and methionine