STUDIES ON THERAPEUTIC .NUTRITION FOR IRON DEFICIENCY ANEMIA | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 3, Volume 29, Issue 1, January 2004, Page 265-280 PDF (192.71 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2004.239731 | ||||
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| Authors | ||||
| M. A. Hussein; Mona M. Khalil; M. R. EI Behery; M. B. Eldars | ||||
| Food Indust. Dept., Fac. Of Agric., Mansoura Univ., Mansoura. Egypt. | ||||
| Abstract | ||||
| Iron deficiency anemia is a national problem most frequently occurring throughout the world. The objective of the present study was to evaluate the bioavailability of iron and protein from some biscuit samples provided to anemic rats and study the effect of these biscuit samples on the remedy of iron deficiency anemia. The biscuit samples were fortified by some natural sources rich in protein and iron. These samples were evaluated chemically, organoleptically, physically and biologically. Newly weaned male rats were divided into 9 groups of 5 animals each: 2 groups received standard diet supplemented with iron for 10 weeks; where the rest 7 groups received Iron-free diet for 6 weeks until the hemoglobin levels dropped to 8-9 (g/dl) and then fed on the different biscuit samples for 4 weeks. It can be concluded from the biological results that the best samples that helped In the remedy of iron deficiency anemia and covered the daily requirements of protein, iron; parts of calcium. phosphorus and calories are samples No. (7), (6), (2) and (4), which contained: defatted soybean flour, roselle powder, chickpea flour and cinnamon powder, respectively | ||||
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