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II. Bioavailability of iron of enriched bread diets with iron and amino acids



II. Bioavailability of iron of enriched bread diets with iron and amino acids



Egyptian Journal of Food Science 20(2): 211-220



Baladi and Shamy bread diets of extraction 87% and 72% were fortified with iron (2 and 4 mg/100 gm) or with lysine and methionine (30 and 15 mg/100 gm) in addition with iron. The bread diets were fed to rats which were first made iron deficient. After feeding the depletion diet for 4 weeks; the repletion diets containing bread fortified with iron and amino acids were then given to the rats for 21 days. Haemoglobin and hematocrit levels were determined during the regeneration period. The results showed that diets containing Shamy bread (72%) fortified with iron gave relatively higher levels of hemoglobin. The net increase was found to be 5.8 gm/100 ml compared with the controls (0.42 gm/100 ml) and with Baladi bread (87%), 5.5 gm/100 ml. Diets containing iron as well as methionine and lysine resulted not increase in hemoglobin 1.8 gm/100 ml for Shamy bread and 1.06 gm/100 ml for Baladi bread. Hematocrit levels of the tested diets revealed that diets containing iron alone showed the highest level 46.6%. Depletion, repletion showed a high increase of gained hemoglobine for Shamy bread (5.9 gm/100 ml) compared with those of Baladi (5.4 gm/100 ml).

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