Bioavailability of Minerals in Cookies Developed from Blend of Moringa Leaf Powder and Wheat Flour for Iron Deficient Lactating Mothers

摘要

In this study cookies were prepared from blend of Moringa stenopetala leaf powder (MLP) with wheat flour for iron deficient lactating mothers. MLP and wheat flour were blended in the ratio of 0:100, 5:95, 10:90, 15:85 and 20:80 respectively by using mixture simplex lattice design. The main objective of the study was to evaluate the content of Phytate (PA), Tannin, Iron (Fe), Zinc (Zn), Calcium (Ca), Phosphorous (P), and bioavailability of Fe, Zn and Ca in terms of molar ratio in the cookies. The content of Fe (2.87 – 7.77 mg/100g), Zn (0.66 – 1.06 mg/ 100mg), Ca (69.73 – 486.78 mg), P (96.45 – 144.88 mg/100mg), Phytate (PA) (53.69 – 114.61 mg/100g) and tannin (9.36 – 66.48 mg/ 100mg) were significantly increased (P<0.05) as the blending ratio of MLP increased. The molar ratios of PA: Ca (0.014 – 0.050) and PA: Zn (7.99 – 11.64) was below the critical values 0.24 and 15.0 respectively while molar ratio of PA: Fe (0.99 – 1.59) was above the critical value 1.0 in all cookies except T_(2)_( )(5% MLP) which is 0.99. Hence, Zn and Ca were bioavailable in all cookies while Fe bioavailability was more observed in T_(2)_( )(5% MLP) than other treatments. Conception of 100 g cookies per day, satisfy 53.6% of RDA of lactating mothers. In general the study indicated that T_(5) (20% MLP blended) contain higher amount of Fe, Zn, Ca and P. However, T_(2) (5% MLP) was found to be the best in terms of bioavailability of Fe while Zn and Ca are bioavailable in all treatments.