Environmental Science
H.A. Pardhe; N. Krishnaveni; B.K. Chekraverthy; S. Patel; S. Naveen; V. Rashmi; P.C. Govinden
Abstract
BACKGROUND AND OBJECTIVE: Iron, an essential micronutrient, significantly contributes to growth, immune health, and cognitive development in human health. Inadequate dietary iron intake leads to iron deficiency anemia, affecting nearly 1.6 billion people, especially pregnant women and preschool children. ...
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BACKGROUND AND OBJECTIVE: Iron, an essential micronutrient, significantly contributes to growth, immune health, and cognitive development in human health. Inadequate dietary iron intake leads to iron deficiency anemia, affecting nearly 1.6 billion people, especially pregnant women and preschool children. Biofortification and fortification of iron in wheat is an acceptable and cost-effective strategy to alleviate iron deficiencies. This study aims to address iron deficiencies through the strategy of fortification and biofortification of wheat varieties. The study places specific emphasis on the proximate composition and iron/mineral content of different wheat varieties. To achieve these objectives, different spectrometric methods were employed to analyze the wheat samples.METHODS: Proximate and mineral quantification were carried out following standard Association of Official Analytical Chemists methods using ultraviolet-visible spectrophotometry, atomic absorption spectrometry, inductive coupled plasma-mass spectroscopy, and prediction was carried out using near-infrared spectra combined with chemometrics.FINDINGS: The samples had moisture content (1.1 - 4.5 percent), protein (18.0 - 22.6 percent), fat (0.3 - 0.6 percent), gluten (6.3 - 10.3 percent), fiber (0.3 - 1.4 percent), alcoholic acidity (0.04 - 0.08 percent), ash (0.9 - 1.7 percent), and carbohydrate (71.1 - 75.2 percent). Iron was determined and compared by spectrophotometric methods. Iron concentration ranged from (0.7 to 6.3 milligrams/100 grams) in ultraviolet-visible analysis, (0.7 to 6.74 milligrams/100 grams) in atomic absorption spectrometry, and (0.81 to 6.8 milligrams/100 grams) in inductive coupled plasma-mass spectroscopy. The obtained results were compared with the standard "Food Composition and Food Safety Standard Authority of India" and predicted using near-infrared spectra combined with chemometrics.CONCLUSION: The work aims to investigate the nutritional content of various wheat varieties, particularly focusing on iron content, which could potentially have implications for improving dietary strategies and addressing nutritional deficiencies. The biofortified varieties (HI-8663 and HI-1605) were found to have high iron content when compared to normal wheat. The acquired results bridge the intricate relationship between plant-based diets, micronutrient deficiencies, providing valuable insights into combating iron deficiencies in public health with the potential achievement of improved nutritional understanding, optimized wheat selection, advanced analytical techniques, education, awareness, and iron deficiency mitigation.
Environmental Science
G. Kowmudi; V. Rashmi; K. Anoop; N. Krishnaveni; S. Naveen
Abstract
BACKGROUND AND OBJECTIVES: Determining food composition and bioactivity is critical to both theoretical and applied research in food science and technology. This is frequently used to determine the nutritional value and overall acceptance of the food by consumers. The current study's goal is to determine ...
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BACKGROUND AND OBJECTIVES: Determining food composition and bioactivity is critical to both theoretical and applied research in food science and technology. This is frequently used to determine the nutritional value and overall acceptance of the food by consumers. The current study's goal is to determine the macronutrient, mineral and antioxidant activity of selected wheat and soybean varieties with the potential to be useful in the food industry to develop value-added products that are safe for consumption.METHODS: The proximate and mineral composition, gluten characterization, total phenolic contents, and antioxidant activity of three wheat cultivars and five soybean cultivars that are indigenous to India were studied.FINDINGS: Wheat varieties were found to be rich in carbohydrates (65.8-68.8 percent) and gluten (27.2-28.6 percent), whereas soybean varieties were found to be the richest source of protein (32.8-33.7 percent), fat (17.1-17.6 percent), fiber (21.7-28.8 percent), polyphenols (2.76-3.59 milligram gallic acid equivalent per gram, and antioxidant activity (97-123 microgram ascorbic acid equivalent per gram). These samples were also found to have significant content of essential minerals.CONCLUSION: The tested samples had a high nutritional value and energy content and could be a good source of nutrition for a large population. A comprehensive report on the proximate and mineral composition, total phenolic content and antioxidant activity of the wheat and soybean varieties collected from the Rewa district, India, was reported.