Development of iron enriched rice flour pasta to address nutritional anemia in experimental subject

Abstract EN

According to WHO, it has been estimated that nearly 60% children and 30 to 40% women are suffering from iron deficiency anemia in Pakistan.

objective of this study was to address nutritional anemia and elucidate the bio-efficacy of iron fortificant in rice flour-based pasta using rodent experimental model.

an experimental study in which NaFeEDTA fortified rice pasta were developed with 10, 15, 20, 25, 30 ppm concentration whilst commercially available fortified cereal was also purchased to compare the effectiveness of developed product rice flour.

product was analyzed for cooking attributes, sensory evaluation, texture.

anemia was induced in selected animals using carbon tetrachloride (1.9 ml/kg of body weight twice per week for three successive weeks) administered intraperitoneally.

for efficacy trials, 40 Sprague Dawley mice were divided into eight groups (5 in each group).

different levels of NaFeEDTA fortified diet was administered orally.

at the end of the study, organ, and blood sample (cardiac puncture) were collected for different biochemical analyses.

from results it was concluded that rice pasta fortified with 30 ppm NaFeEDTA has significantly addressed nutritional anemia.