FORTIFICATION OF INORGANIC OR ORGANIC IRON WITH PROVITAMIN A PUMPKIN (Cucurbita moschata) IN WET NOODLE TO INCREASE IRON BIOAVAILABILITY

Ninik Rustanti

Succesfull iron fortification depends on the bioavailability of iron fortificants such as organic and inorganic iron and their interaction with other micronutrient such as vitamin A or provitamin A. This experiment was conducted to fortify iron (organic and inorganic) with or without provitamin A pumpkin in wet noodle and  to study its effect on panelist acceptance, nutrient  content and bioavailability in mice.

 Completely randomized trial designed was used in this experiment. Optimized iron fortification was tested using inorganic (FeSO₄) or organic iron (Bioplex) with iron level of 100  ppm, 150 ppm, 200 ppm. Optimized pumpkin fortification was tested using steam or pumpkin powder with pumpkin level of 10%,15% and 20%. To test the nutrient content and fortificants bioavailability in mice, 5 treatments were employed i.e: 1. control (without iron fortificant), 2. inorganic iron (FeSO₄), 3. organic iron (Bioplex, Alltexh), 4. inorganic iron with pumpkin, 5. organic iron with pumpkin. Data were evaluated by one-way ANOVA and continued by Duncan’s test with 5% confidence.

http://www.magi.undip.ac.id/penelitian/28-english-version/163-fortification-of-inorganic-or-organic-iron-with-provitamin-a-pumpkin-cucurbita-moschata-in-wet-noodle-to-increase-iron-bioavailability