The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Determination of Iron Content in Wheat Flour of Organized and Unorganized Sector


Affiliations
1 Division of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, Haryana - 131 028, India
     

   Subscribe/Renew Journal


Wheat (Triticum aestivum L.) is one of the staple cereal crop grown worldwide. In India it is considered as the second important staple food after rice. In this perspective, iron rich wheat flour is important for the eradication of iron deficiency. In this study, the determination of iron content was carried out in different wheat flours of organized sector and unorganized sector using Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES). The wheat flour were procured from the local market of Sonipat (Haryana), India. The mean of iron content in organized and unorganized sector wheat flour was 3.04±0.54 and 2.31±0.75 mg/ 100 g respectively. The results revealed that the iron content of wheat flour were not significantly different (p<0.05) in the organized and unorganised sector.

Keywords

Iron Content, Wheat Flour, Organized Sector, Unorganized Sector, ICP-OES.
User
Notifications

  • Troesch, B., Jing, H., Laillou, A. and Fowler, A. Absorption studies show that phytase from Aspergillus niger significantly increases iron and zinc bioavailability from phytate-rich foods. Fd. Nutr. Bull., 2013, 34, 90-101.

  • Tripathi, B. and Platel, K. Feasibility in fortification of sorghum (Sorghum bicolor L. Moench) and pearl millet (Pennisetum glaucum) flour with iron. LWT - Fd. Sci. Technol., 2013, 50, 220-225.

  • Tripathi, B., Platel, K. and Srinivasan, K. Double fortification of sorghum (Sorghum bicolor L. Moench) and finger millet (Eleucine coracana L. Gaertn) flours with iron and zinc. J. Cereal Sci., 2012, 55, 195-201.

  • Aaron, G.J., Laillou, A., Wolfson, J. and Moench-Pfanner, R. Fortification of staple cereal flours with iron and other micronutrients: cost implications of following World Health Organization-endorsed recommendations. Fd. Nutr. Bull., 2012, 33, 336-343.

  • Panghal, A., Chhikara, N. and Khatkar, B.S. Characterisation of Indian wheat varieties for chapatti (flat bread) quality. J. Saudi Soc. Agric. Sci., 2019, 18, 107-111.

  • Gyori, Z. Evaluation of the mineral content of winter wheat. MOJ Fd. Process. Technol., 2017, 4, 3-4.

  • Soylak, M., Colak, H., Tuzen, M., Turkoglu, O. and Elci, L. Comparison of digestion procedures on commercial powdered soup samples for the determination of trace metal contents by atomic absorption spectrometry. J. Fd. Drug Anal., 2006, 14, 62-67.


Abstract Views: 379

PDF Views: 1




  • Determination of Iron Content in Wheat Flour of Organized and Unorganized Sector

Abstract Views: 379  |  PDF Views: 1

Authors

Neerja Usha Kujur
Division of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, Haryana - 131 028, India
Amol R.S. Thakur
Division of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, Haryana - 131 028, India
Arvinadan
Division of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, Haryana - 131 028, India
A. Akash Kumar
Division of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, Haryana - 131 028, India
Chakkaravarthi Saravanan
Division of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, Haryana - 131 028, India

Abstract


Wheat (Triticum aestivum L.) is one of the staple cereal crop grown worldwide. In India it is considered as the second important staple food after rice. In this perspective, iron rich wheat flour is important for the eradication of iron deficiency. In this study, the determination of iron content was carried out in different wheat flours of organized sector and unorganized sector using Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES). The wheat flour were procured from the local market of Sonipat (Haryana), India. The mean of iron content in organized and unorganized sector wheat flour was 3.04±0.54 and 2.31±0.75 mg/ 100 g respectively. The results revealed that the iron content of wheat flour were not significantly different (p<0.05) in the organized and unorganised sector.

Keywords


Iron Content, Wheat Flour, Organized Sector, Unorganized Sector, ICP-OES.

References





DOI: https://doi.org/10.21048/ijnd.2019.56.3.23540