Effectiveness of Iron Fortification on Soy-Based Foods Using FerrousBisglycinate in the Presence of Phytic Acid

Makara Seri Sains

关键词: ferrous bisglycinate;    fortification;    iron;    phytic acid;    soy-based foods;   

DOI  :  

来源: DOAJ

【 摘 要 】

The major cause of iron deficiency in human body isthe low intake of iron from foods. One of strategy to overcome the iron deficiency anemia (IDA) in Indonesia is iron fortification to soya-based food. Phytic acid is a compound that presents in soy-based food and inhibits iron adsorption in digestion thus increasing iron deficiency.Iron fortification is one method to increase iron content in food. In this research, FeSO4.7H2O (1), ferrous bisglycinate (2) and Na-glycinate+FeSO4.7H2O (3) were used as fortificants into three soy-based foods (i.e., soya milk, tempeh, and tofu. The addition of fortificant amount was performed basedon the molar ratio of phytic acid contained to iron. The results shows that fortification using ferrous bisglycinateis the most effective compound compared to singlecompound FeSO4.7H2O and the mixture of Na-glycine and FeSO47H2O. The effectiveness of fortification on soya milkof fortificant 1, 2and 3are 48%, 55%, and 33% respectively, whereas on tempeh are 74%, 86%, and 56% respectively and for tofu are 51%, 55%, and 46% respectively. It indicates that ferrous bisglycinate has ability to prevent iron phytate formation due to its character as a chelating agent.

【 授权许可】

Unknown