Preparation of caseinophosphopeptides and assessing their efficacy in enhancing the bioaccessibility of iron and zinc.

Poor bioavailability of minerals from plant based
foods attributing to iron deficiency anemia and zinc deficiency
is a cause of concern in the developing world. The investigation
was undertaken to prepare casein phosphopeptides (CPP)
and check their efficacy in enhancing the bioavailaibility of
minerals by in vitro method. Alcalase hydrolysis of casein
yielded 28.7 g/100 g CPP. CPP added at ratios of mineral:
CPP of 1:2 and 1:3 to ferrous sulphate and zinc sulphate solutions
enhanced the bioaccessibility of minerals significantly.
Addition of 5–10 g CPP/100 g soya flour enhanced the bioaccessible
iron and zinc in native and iron fortified flour to a
significant extent. CPP counteracted the inhibitory effect of
fortified minerals on bioaccessibillity of native minerals. CPP
can definitely be used for enhancing the bioaccessibility of
iron and zinc in pure solutions and high phytate foods. CPP
can be used in manufacturing food products with enhanced
bioaccessibility of minerals for overcoming the deficiencies.