Determination Of Iron Fractions Of Laboratory And Field Threshed Teff Flour Fermented Dough And Injera Implications To Iron Bioavailability

Background-Iron deficiency is prevalent in Ethiopia despite high dietary iron intake. The contribution of iron from extrinsic sources from soil contamination during threshing is likely to be high. However, the extent of contamination and bioavailability of the contaminant iron remains unknown. rnObjective-To evaluate whether there is difference in iron fractions of field and laboratories threshed teff and investigate how fermentation affects the mobility of the different iron fractions and mineral absorption inhibitors. rnMethods-Teff variety grown under the same conditions but threshed differently (Laboratory and field threshed) was collected and characterized for their proximate composition and mineral absorption inhibitors. Total iron analysis and iron fractionation into five fractions using sequential extraction scheme were performed. The effect of fermentation and baking on the mobility of iron fractions was also evaluated. rnResults-Field threshed teff had ~37% more iron content than that of laboratory threshed teff. Threshing significantly contributed to the exchangeable, reducible and residual fractions. Fermentation plays a great role in mobilizing iron fractions of both laboratory and field threshed teff. In both lab and field threshed teff samples, fermentation significantly increased the exchangeable and decreased the residual fraction. Furthermore, fermentation lead to significant decreases in phytate, iron-binding polyphenols and tannin (P

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