Department of Biochemistry and Nutrition, Central Food Technological Research Institute (CSIR), Mysore 570 020, India.
J Trace Elem Med Biol. 2010 Jan;24(1):46-51. doi: 10.1016/j.jtemb.2009.09.001. Epub 2009 Oct 6.
Millets, being less expensive compared to cereals and the staple for the poorer sections of population, could be the choice for fortification with micronutrients such as zinc. In view of this, finger millet, widely grown and commonly consumed in southern India, was explored as a vehicle for fortification with zinc in this investigation. Finger millet flour fortified with either zinc oxide or zinc stearate so as to provide 50mg zinc per kg flour, was specifically examined for the bioaccessibility of the fortified mineral, as measured by in vitro simulated gastrointestinal digestion procedure and storage stability. Addition of the zinc salts increased the bioaccessible zinc content by 1.5-3 times that of the unfortified flour. Inclusion of EDTA along with the fortified salt significantly enhanced the bioaccessibility of zinc from the fortified flours, the increase being three-fold. Inclusion of citric acid along with the zinc salt and EDTA during fortification did not have any additional beneficial effect on zinc bioaccessiblity. Moisture and free fatty acid contents of the stored fortified flours indicated the keeping quality of the same, up to 60 days. Both zinc oxide and zinc stearate were equally effective as fortificants, when used in combination with EDTA as a co-fortificant. The preparation of either roti or dumpling from the fortified flours stored up to 60 days did not result in any significant compromise in the bioaccessible zinc content. Thus, the present study has revealed that finger millet flour can effectively be used as a vehicle for zinc fortification to derive additional amounts of bioaccessible zinc, with reasonably good storage stability, to combat zinc deficiency.
与谷物相比，小米价格更低，是贫困人群的主食，因此可以选择用锌等微量元素进行强化。鉴于此，本研究以在印度南部广泛种植和食用的珍珠粟为原料，探索其作为锌强化载体的可能性。本研究具体考察了添加氧化锌或硬脂酸锌使面粉中锌含量达到 50mg/kg 时，强化矿物的生物利用度，采用体外模拟胃肠道消化程序和储存稳定性进行评估。添加锌盐可使生物可利用锌含量增加 1.5-3 倍，比未强化面粉高。在强化盐中添加 EDTA 可显著提高强化面粉中锌的生物利用度，增加 3 倍。在强化过程中，与锌盐和 EDTA 一起添加柠檬酸对锌的生物利用度没有任何额外的有益影响。储存强化面粉的水分和游离脂肪酸含量表明，在 60 天内，其保存质量良好。氧化锌和硬脂酸锌与 EDTA 联合使用时作为强化剂同样有效。用储存 60 天的强化面粉制作 roti 或 dumpling 不会导致生物可利用锌含量显著降低。因此，本研究表明，珍珠粟面粉可有效用作锌强化载体，以获得更多的生物可利用锌，且具有良好的储存稳定性，可用于防治锌缺乏症。
