Extrusion and iron bioavailability in chickpea (Cicer arietinum L.) |
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| Affiliation: | 1. Department of Biotechnology, K L University, Vaddesweram, Guntur, Andhra Pradesh, India;2. Institute of Biotechnology, Prof. Jaya Shankar Telangana State Agricultural University, Hyderabad, India;1. Department of Pediatrics, Harbor UCLA Medical Center and Los Angeles Biomedical Institute, Torrance, CA, United States;2. Translational Genomics Group, F. Widjaja Foundation Inflammatory Bowel and Immunobiology Research Institute, and Medical Genetics Institute, Cedars Sinai Medical Center, Los Angeles, CA, United States;3. Division of Digestive Diseases, David Geffen School of Medicine, University of California, Los Angeles, Los Angeles, CA, United States;4. Department of Pathology and Laboratory Medicine, David Geffen School of Medicine, University of California, Los Angeles, Los Angeles, CA, United States;5. Department of Molecular and Medical Pharmacology, David Geffen School of Medicine, University of California, Los Angeles, Los Angeles, CA, United States;1. School of Earth and Ocean Sciences, University of Victoria, PO Box 1700 Stn CSC, Victoria, BC V8W 2Y2, Canada;2. Antarctic Climate & Ecosystems CRC, Private Bag 80, Hobart, TAS 7001, Australia;3. Institute of Ocean Sciences, Fisheries & Oceans Canada, 9860 West Saanich Road, Sidney, BC V8L 4B2, Canada;4. Department of Earth, Ocean and Atmospheric Sciences, University of British Columbia, 2207 Main Mall, Vancouver, BC V6T 1Z4, Canada;5. Queens College and Graduate Center, City University of New York, Flushing, NY 11367, USA |
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| Abstract: | The effect of extrusion cooking (14% moisture and 130°C processing temperature) and of home-cooking on chickpea iron bioavailability was studied by the hemoglobin regeneration method in anemic rats. The iron pool was calculated from hemoglobin concentration and animal weight, and iron bioavailability from the relationship between iron pool gain (Δ pool) and mg of ingested iron. Iron bioavailability relative to ferrous sulfate was calculated by the following equation: Y=63.989 e?0.0458X Y= % absorbed; X=ingested Fe (mg)] on the basis of the results of control groups. The results showed that there was no significant difference between groups (extruded and cooked) in terms of mean percentage of iron bioavailability relative to Fe2SO4. We conclude that chickpea is a good source of iron and extrusion cooking is a process comparable to home-cooking in terms of iron bioavailability. |
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