Abiotic stress treatment to improve the iron bio-availability in cereal grains and its validation in biscuits.

Vedika, Singh and Ashwath Kumar, K. and Naveen Kumar, J. K. and Prabhasankar, P. (2023) Abiotic stress treatment to improve the iron bio-availability in cereal grains and its validation in biscuits. Journal of Food Measurement and Characterization, 17. pp. 895-903.

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Abstract

The application of abiotic stress treatment was carried out during the germination of seeds to improve bio-available iron in grains, and its validation in biscuits was studied. The corn and sorghum grains were germinated for six days under abiotic stress of FeSO4 concentration from 0–15 mM. The germinated and dried seeds were milled and used as fortificant in wheat flour by incorporating at 10-30%. The induced abiotic stress of increasing concentration of FeSO4 significantly inhibited the elongation of root and shoot. The lightness value of germinated flour decreased, and redness increased. An increase in total iron (0.03–0.92 mg), ferrous iron (0.0–3.41 mg), ferric iron (0.001–0.0032 mg), and ferritin iron (0.02–0.61 mg) were observed. Fortifying these flours to wheat flours in biscuit-making significantly increased biscuit weight, thickness and redness value. The commercial iron salts (FeSO4 or NaFeEDTA) were also added to the biscuits separately, and they showed no effect on their diameter, thickness and hardness. Sensory studies indicated that the flour treated with a 12 mM concentration of corn flour was more palatable, followed by a 12 mM concentration of sorghum flour up to a 20% level of incorporation. These biscuits showed total iron content of 0.122, and 0.109 mg/g and maximum bio-availability of 51.72% and 31.91% were observed. In conclusion, abiotic stress-induced corn or sorghum flour fortification to wheat flour is a more promising approach to increase the total iron and bio-availability of iron.

Item Type:	Article
Uncontrolled Keywords:	abiotic stress treatment, bio-available iron, grains, validation in biscuits
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 04 Vitamins 600 Technology > 08 Food technology > 16 Nutritive value > 08 Grains 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	24 May 2023 08:59
Last Modified:	24 May 2023 08:59
URI:	http://ir.cftri.res.in/id/eprint/16451

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