Proximate Composition, Minerals Profile, Calorific Values and Sensory Attributes of Product Developed from Synthetic and Natural Iron Sources and its Impact among Anemic Women
Muhammad Abdullah1*, Shahid Mahmood2, Zaheer Ahmed1, Muhammad Atif Randhawa4, Muhammad Zulkiffal1, Javed Ahmed1 and Muhammad Musa1
1Ayub Agricultural Research Institute, Pakistan
2IFSN, University of Sargodha, Pakistan
3DHHS, Allama Iqbal Open University, Pakistan
4NIFSAT, University of Agriculture, Pakistan
Submission: October 26, 2018; Published: January 23, 2019
*Corresponding author: Muhammad Abdullah, Ayub Agricultural Research Institute, Faisalabad, Pakistan
How to cite this article: Md Abdullah, Shahid Md, Zaheer A, Md Atif R, Md Zulkiffal, et al. Proximate Composition, Minerals Profile, Calorific Values and Sensory Attributes of Product Developed from Synthetic and Natural Iron Sources and its Impact among Anemic Women. Nutri Food Sci Int J. 2019. 8(2): 555734. DOI:10.19080/NFSIJ.2018.08.555734.
Abstract
Synthetic iron sources commonly used to improve the iron status persuade bowel discomforts and are less bio-available. Majority of people does not have power to buy the iron supplements. In this regard, different product treatments enriched with natural and synthetic iron sources were developed (provided 50 % RDA of iron) and evaluated. Furthermore, impact of all treatments against iron scarcity anemia (IDA) amongst anemic women (Hb<11g/dL) was premeditated. Storage constancy study conducted at baseline and fortnightly for sixty days showed that ash content (%) was maximum in T2. Minerals (mg/100g) analysis revealed that maximum iron (Fe) was determined in T3 followed by T1 and T2 at 30 days of storage. Sensory appraisal scores were explored to be highest for T2 which depicted non-significant variation during storage (p ˃ 0.05). Treatment of T2 also showed highest increase and decrease in hemoglobin (Hb) level and serum total iron binding capacity (TIBC), respectively. Ash content, minerals and sensory scores of products developed from natural iron source were highest that was beneficial against IDA among women too. However, synthetic iron source possessed maximum iron content and calorific value was highest in placebo treatment product.
Keywords: Proximate composition; Attributes; Synthetic and natural iron sources; Impact; Anemic women
Introduction
Iron is an inorganic substance that is necessary for growing animals and plants. Deficit of this mineral may confirm metabolic activities in living organisms. Research data signify that iron, B6, B12, folic acid and vitamin A are inter-linked regarding anemia. Various nutrients such as ascorbic acid, folic acid and vit. B12 contribute to low hemoglobin if they are not consumed in ample proportion [1]. Iron bounds to Transferrin (Tf) which is drawn in the uptake of iron through its surface receptors (TfR). Malnutrition situations like disproportionate iron uptake beyond its complexion potential, surfeit remains as non-transferrin bound iron. This undue iron can be accumulated in vital organs resulting in toxic and poisonous circumstances [2].
In Pakistan, 2.5 million tons molasses is produced every year [3]. Blackstrap molasses containing fumaric acid which chelates iron thereby improve its absorption and relieve GIT problem, has wide application and acceptability among the IDA patient. Molasses is the final liquor [4] attained during sucrose manufacturing and is an affluent source of Fe (250mg/Kg). Blackstrap molasses is a treasure of minerals that gives more iron than red meat contains fewer calories and has no fat. Iron supplements (FeSO4) are more frequently used for mounting body iron levels but these induce constipation while molasses regulates bowels, builds up iron stores and provides energy to the body. It is very useful during menstruation, breastfeeding, pregnancy and also for growing children.
Studies of molasses in terms of management of IDA through raising the body iron status and non-effectiveness of standard iron preparations would designate molasses as a simply best and safe substitute. More than 95 % iron in blackstrap molasses is obtainable and it is also devoid of toxic grave metals. It is cheap, easily available and a useful source of iron and byproduct of sugar industry. Dates are in worldwide consumption chiefly in the advanced nations due to multiple benefits i.e. attractive flavor, odor, texture, taste and are being used in beverages, drinks, food flavors and medicines. Dates are rich foundation of minerals which utter their crucial role in genes, enzymes activity, metabolism, hemoglobin and bone make up [5].
Apricot has prime health importance that belongs to the Rosaceae family and its cultivation is carried out in Persia, America, Pakistan, Russian states and Mediterranean regions. This fruit can be used for the cure of number of illnesses such as respiratory problems, septicemia and iron deficiency anemia (IDA). Apricot seeds prevent from anorexia and serve an important element in value addition [6].
Rape seed is a rich source of iron and has 100ug/g iron contents [7]. Dates are rich in potassium, calcium, magnesium and phosphorus. It is a good source of iron and 0.58mg/100g iron is present in it. Apricots have 400mg/Kg iron contents while 3.07mg dried ferrous sulphate contains 1mg iron [8].
Keeping in view of above mentioned facts about blackstrap molasses and other related sources, a product development study was designed through various natural and synthetic sources of iron in which best product of ash, minerals and sensory quality made from natural iron sources, significantly improved anemia indices particularly among women of reproductive age (15-49) and this particular information in published form may create positive influence on mass level for community awareness and policy framing programs in the poor country like Pakistan where such kind of measures are the urgent need of the time.
Materials and Methods
Procurement of materials
Blackstrap molasses, dried Dates, dried Apricots, Rape seeds, chemicals and other items were purchased from the local market.
Preparation of treatments
T0 : Control i.e. 250mg Lactose as filler (Capsule); T1: 23.63g Blackstrap Molasses provided 4.5mg Iron (viscous liquid; net wt: 24g in sachets); T2: 17.10 g Blackstrap Molasses + 3.0g Dried Dates + 3.0g Dried Apricots + 3.0g Rape Seeds provided 4.5mg Iron (semi solid paste; net wt: 26.50g in sachets); T3: 13.84 mg Ferrous Sulphate + 236.16mg Lactose provided 4.5mg iron (Capsule).
T0 = L actose 2 50mg w as f illed i n c apsules o f a mber c olor through Small Automatic Capsule Filling Machine (Model: XGF 18-18-6 Jiangmen Pengjiang Angel Drinking Water Equipment Co., Ltd, China).
T1 = Blackstrap molasses 23.63g was packed in sachets (net wt: 24g) through Automatic Liquid Sachets Packing Machine, Filler (Model: AK-2000FN, Ak Machinery Co., Ltd, China).
T2= Powdered dried Dates and dried Apricots (3.0 g of each) along with 3.0g Rape seeds were mixed in 17.10g Blackstrap molasses and packed in sachets (net wt: 26.50g) through Automatic Liquid Sachets Packing Machine, Filler (Model: AK- 2000FN, Ak Machinery Co., Ltd, China).
T3 = FeSO4 13.84mg and Lactose 236.16mg was filled in capsules of green color through Small Automatic Capsule Filling Machine (Model: XGF 18-18-6 Jiangmen Pengjiang Angel Drinking Water Equipment Co., Ltd, China) as given in (Table 1).
Evaluation of treatments
Treatments were analyzed for proximate composition, minerals profile, calorific values, sensory traits and storage stability at baseline and fortnightly for sixty days.
Proximate analysis
The analysis for moisture content, crude protein, crude fat, crude fiber, ash content and nitrogen free extract was conceded out at 0 day and fortnightly for two months (American Association of Cereal Chemists, 2000).
Determination of minerals
Minerals like Fe, Ca, K, Mg and Cu in all the treatments were analyzed through AOAC Method No. 985.35 using Atomic Absorption Spectrophotometer (Model: 969, Unicam Limited, Cambridge, UK); Furnace (Model: GF-90, Unicam Limited, Cambridge, UK) with temperature range 250-600±10ºC and Furnace Auto-Sampler (Model: FS-90, Unicam Limited, Cambridge, UK).
Calorific value of treatments
All the treatments were subjected to Oxygen Bomb Calorimeter (Model: 1341, Parr Instrument Company, Werke IKA). Calorific value of the treatments was determined by following the reported method [9].
Sensory evaluation
Sensory evaluation of treatments for color, odor, taste, texture and overall acceptability was conducted fortnightly during two months of storage by a trained panel of judges through 9-point hedonic scale.
Storage stability of the treatments
All the treatments were analyzed for proximate composition, minerals content (Fe, Ca, Mg, K and Cu), calorific values and sensory parameters at the time of preparation and 15 days interval for two months of storage at room temperature by their respective methods as described earlier.
Impact of various treatments on anemia indices of women
All the treatments were given to women of reproductive age (15-49) for a period of 90 days to meet their 50% RDA of iron. Complete blood count (CBC) variable like Hb and TIBC of anemic women were collected at baseline and then after 90 days of intervention to explore the impact of these treatments on IDA.
Statistical analysis
Data collected was analyzed with the help of statistical software SPSS-20. Descriptive statistics was run to check the distribution and frequency of data. Then from data, tables were drawn, and its interpretation was accomplished and on logical grounds conclusion was drawn. Data was processed by one-way analysis of variance (ANOVA) technique [10].
Results and Discussion
Proximate composition (%) of iron treatments
Different iron treatments were compared for proximate composition at 0, 15, 30, 45 and 60 days of storage and the results are as under.
Treatments exerted highly significant effects on all proximate while storage interval naked non-significant variations in this milieu. During storage of 60 days, Moisture content (MC) was maximum (22.20±0.29) in T1 and minimum (10.15±0.06) in T0. MC of T1 was highest that might be due to blackstrap molasses which had 17.00 % MC. T0 and T3 were filled in capsules that were kept in air tight containers having absorbent which might be cause of non-significant variation of MC. T1 and T2 exhibited the similar drift that might be due to packing of these treatments in bioriented polypropylene (BOPP) sachets which does not allow moisture absorption from surroundings [11].
Values mentioned in the table are Means ± SEM (Standard error of Means). Mean values carrying same letters in a row are not significantly different (p˃ 0.05); NFE: Nitrogen free extract; R: Number of replications.
The crude protein (CP) was highest (3.08±0.08) in T2 and lowest (1.52±0.01) in T1 after 60 days of storage. The highest CP of T2 might be due to mixture of Blackstrap molasses, Apricots, Dates and Rape seeds which are a source of protein. Some scientists observed CP of 32.5±1.52 to 42.5±1.74 % in dates [12] while other reported CP of 2.84 to 4.29 % in apricots. Similarly, CP was found to be 1.0±0.05 % in rape seeds [13]. Treatment T1 had less CP because of blackstrap molasses which is low in protein content. T1 and T2 were packed in bioriented polypropylene sachets and variations in their CP were found to be non-significant during storage.
Crude fat (CF) was found utmost (2.17±0.05) in T2 and least (0.11±0.00) in T1 after 45 days of storage which is indicated in Table 2 that decreased onwards. The uppermost CF of T2 might be due to the fact that it was mixture of foods which serve as a source of fat. T1 and T2 were packed in BOPP sachets that might be reasons of non-significant alter in CF.
The maximum (2.80±0.02) crude fiber (cF) was recorded in T2 and minimum (0.15±0.00) in T1 while an undulating trend in cF of treatments was explored during the study. T2 ranked the highest as par crude fiber (cF) that might be due to the presence of foods mixture which contained good amount of cF that is in line with this study. In T1 and T2, cF did not change significantly during storage because both were packed in BOPP sachets that are a possibility of this stagnancy. A study conducted on whole wheat flour fortification depicted a nonsignificant increase of 2.29 to 2.31% in cF. The author further claimed that cF of fortified flour had no significant change by the type of packaging and duration of storage [14]. T2 ranked the highest (10.64±0.11) in ash content (AC) while T3 at the lowest (1.79±0.01). Additionally, an rolling change in the AC was determined during the storage span (Table 2). T2 showed the highest AC that might be because an international report showed that molasses, apricots, dates and rape seeds contained ash, minerals as well as other food components like protein, fat and carbohydrates etc. while T3 gave the least AC because it contained little amount of lactose and ferrous sulphate [15]. It was pragmatic during iron fortification of whole wheat flour that there was a significant upshot of fortificant on AC.
Nitrogen free extract (NFE) was maximum (89.89±0.91) in T0 a nd m inimum ( 65.67±1.28) i n T1 while non-significant variations in NFE were explored during the storage of 60 days. NFE was maximum in T0 that might be due to the lactose content of this treatment. In Cuba, C molasses (final molasses) had 87.4 % NFE (Table 2). It was investigated by a researcher that packaging type and storage duration of iron fortified whole wheat flour had no significant consequence on NFE [16]. (Table 2)
Minerals profile (mg/100g)
Treatments posed highly significant impact on minerals profile and storage interval showed non-significant variations in this regard. During storage, iron content (FeC) was highest in T3 (1801.12±8.97) and lowest in T2 (21.50±0.46) at 45 days that is clear from Table 3. Iron content (FeC) was high in T3 because it had ferrous sulphate which is a compound that is rich in iron and during storage, FeC varied non-significantly that might be due to packaging of treatments. Packaging and storage of carrots and green pepper was done in biaxially oriented polypropylene/low density polyethylene (BOPP/LDPE) plastic films in an atmosphere of air, vaccum and modified condition (2 % O2, 10 % CO2 and 88 % N2) at a temperature of 1ºC±1ºC. Stored vegetables depicted stable chemical composition and change in Fe content of minimal processed carrots and green pepper was found to be non-significant by all treatments after storage [17].
Values mentioned in the table are Means ± SEM (Standard error of Means). Mean values carrying same letters in a row are not significantly different (p˃ 0.05); Fe: Iron; Ca: Calcium; Mg: magnesium; K: Potassium; Cu: Copper; R: Number of replications.
Calcium content (CaC), magnesium content (MgC) and potassium content (KC) altered non-significantly during storage of 60 days that were found to be maximum in T1 and minimum in T2 as shown in Table 3. However, copper content (CuC) was recorded as maximum (0.95±0.02) in T2 and minimum (0.91±0.02) in T1 at the end of storage period (Table 3). Calcium content (CaC), manesium content (MgC) and potassium content (KC) was higher in T1 (blackstrap molasses alone) while copper content (CuC) was more in T2 (blackstrap molasses as a major ingredient along with apricots, dates and rape seeds) that might be due to blackstrap molasses which is a rich source of Fe and other minerals. Storage impact on these minerals was recorded as non-significant that might be due to packaging of intervention product. In a study during storage, effect of all treatments on the concentration of K, Ca, Fe, Mn and Zn in minimal processed carrots and on the concentration of K, Ca, Cu, Fe, Zn and Mn among minimal processed green pepper was revealed non-significant [18].
Calorific values (per 100g)
Highly significant effect of treatments on calorific value (CV) was explored but storage showed non-significant change in this regard. After storage study of 60 days, CV was maximum (385.80±1.17) in T0 and minimum (289.56±5.10) in T1 t hat is evident f rom Table 3. Calorific v alue (CV) of T0 was maximum that might be due to Lactose content of T0 hence; its calorific value was high. During storage of treatments, CV did not change significantly that might be due to packaging of food product. The calorific value of pekmez was determined as 293Kcal/100g and an international scientific report showed that calorific value of Molasses (19304), medjool Dates (09421), dried Apricots (09032) and raw Turnips (11564) was 290, 277, 241 and 28Kcal per 100g, respectively [15]. (Table 3)
Sensory evaluation
The sensory attributes included color, odor, texture, taste and overall acceptability. Treatments revealed highly significant effects on all sensory attributes while storage period exerted non-significant variations on sensory score. At storage interval of 45 days, color score was maximum (7.58±0.13) in T2 a nd m inimum ( 5.12±0.06) i n T 0 as shown in Table 4. Fresh Strawberry was stored at a temperature of 4ºC for 5 weeks in two biaxially oriented polypropylene and four biaxially oriented polypropylene microperforated films (MP) containing or without oxygen scavengers and its stability was checked by FT-NIR. Appearance and color score of the stored product was 8.00±0.65 and 7.92±0.83, respectively that elevated in BOPP plus SCv (oxygen scavengers). A study on packaging of fresh Khoa showed that storage stability of threelayer laminated shrink package was up to 27 days at 25±1ºC in comparison to 3 days for non-packed product [19].
Mean score of odor, texture, taste and overall acceptability during 60 days of storage was maximum in T2 and minimum in T3 as shown in Table 4. T2 was high in these attributes than all other treatments that might be due to packaging of this treatment in bioriented polypropylene sachets. A study was conducted on the preparation of wild Apricot fruit bar by using pulp and the product was preserved with SO2 (500ppm of potassium meta bisulphite). In vacuum based aluminum pouches, least affect was recorded on quality attributes as compared to polythene pouches possessing normal atmosphere. The products remained stable up to 6 months at ambient temperature. In a study after cutting, fresh amarillo melon was stored at 5ºC for 14 days in modified atmosphere packaging (MAP) such as microperforated polypropylene (MPP), bioriented polypropylene (BPP) and oriented polypropylene (OPP). Treatment of microperforated polypropylene packaging film was kept as control. Moreover, melon after citric acid dipping was packed in OPP film and packaging effect on its quality was also checked. After 14 days of storage, aroma score (2.0) was highest in MPP, BPP, OPP and OPP plus citric acid dip [20]. (Table 4)
Impact of treatments on anemia indices
Pakistan is an under-developing country where poverty and poor educational status is cause of numerous nutrition connected diseases. Mainstream of the women population is IDA. Blackstrap molasses which is main by-product of sugar industry can be easily available to this vulnerable group of the population. Therefore, certain products developed from natural iron sources are pretty valuable in raising body iron levels plus furnish more iron than red meat, regulates bowels and are very functional during menstruation, pregnancy and breastfeeding [18]. As food-based approaches are healthier to cope nutritional deficiencies akin to IDA, hence this product development study was conducted that yielded beneficial impact on IDA among the various classes of women.
*Mean values carrying same letters in a row are not significantly different (p˃ 0.05); R: Number of replications.
Hemoglobin (g/dL)
In non-pregnant, pregnant and lactating women, treatments and study interval posed a highly significant effect on hemoglobin (Hb) level. Likewise, interaction of days and treatment also behaved in the same mode. After 90 days, treatment T2 of pregnant, non-pregnant and lactating women showed highest boost in Hb level such as 9.09±0.175d to 11.01±0.039a, 9.08±0.148c to 11.92±0.073a and 9.29±0.158e to 12.33±0.069a, correspondingly that is palpable from Table 5. Greater increase in Hb level of pregnant, non-pregnant and lactating women was recorded for T2 group in contrast to all other treatment groups that might be because it was mixture of different sources of iron such as blackstrap molasses, apricots, dates and rape seeds. Molasses (19304), medjool dates (09421), dried apricots (09032) and raw turnips (11564) contained 4.72, 0.90, 2.66 and 0.30mg Fe per 100g, respectively [15]. An author reported that blackstrap Molasses which had 250mg Fe/Kg was used by a patient regularly for three months and his hemoglobin level was increased to 12g/dL. A learning on vitamin A fortified cookies bare that Hb levels of pregnant volunteers had a ascend of 9.12 to 9.73g/dL in three months [14]. A study was conducted on diverse plant sources like aubergine, black dates, blackstrap molasses, watercress and animal liver in anemic Egyptian females of childbearing epoch. It was observed that all these sources effectively improved Hb levels [21]. During a study, it was explored that food-based approaches on community levels in terms of iron fortification of certain food commodities for the control of IDA are becoming popular and most appropriate. About one fifth of Pakistani women are facing Iron deficiency. In this regard, fresh buffalo milk was fortified with ferrous sulphate at the rate of 30mg/100g of milk that was pasteurized for 16 seconds at 75 °C and fed to sprague dawley rats to evaluate its impact on IDA. Ferrous sulphate concentration was kept at 0.0, 0.04, 0.06 and 0.08%, on milk solids and ascorbic acid basis. After the intervention [22] of iron fortified pasteurized milk (IFPM) for 8 weeks, Hb (g/dL) of experimental groups depicted significant increase (9.84±0.287 to 14.37±0.325) in comparison to the placebo group (p≤0.05). 3.5.2 Serum total iron binding capacity (ug/dL)
Total iron binding capacity (ug/dL)
Among pregnant, non-pregnant and lactating women, there was a highly significant effect of all the treatments, days and their interaction on this variable. In all classes of women, total iron binding capacity (TIBC) of T2 group had highest decrease after the study has found in Table 5.
Hbs at 0: Hemoglobin at baseline; Hb at 90: Hemoglobin at 90 days of intervention; TIBC at 0: serum total iron binding capacity at baseline; TIBC at 90: serum total iron binding capacity at 90 days of intervention; n: number of samples.
In all the three classes of women (pregnant, non-pregnant and lactating), highest decrease in TIBC was recorded in T2 group while lowest decrease was observed in T3 group. In an iron supplementation study, 62 non-pregnant anemic patients of the age group 18 - 55 years were divided in to two groups. Group-I had 1.5g of Ginger powder plus iron supplements or Group-II took only iron supplement in recommended dose. Supplementation of Ginger powder was taken orally twice daily that continued for one month. After the intervention, TIBC varied from 408.20 to 378.30ug/dl in the group - I and 401.84 to 382.78ug/dl in the group - II, respectively. Findings of the present study showed that group - I of Ginger plus iron supplement was more effectual in tumbling IDA than the group - II of iron supplement alone [23]. (Table 5)
Conclusion
I. Iron is necessary for growing animals and plants and its deficiency is very crucial for body metabolism. Synthetic iron sources used to improve the iron status induce bowel discomforts and are less bio-available too. Moreover, most of the malnourished poor people are not able to buy these iron supplements. Therefore, different product treatments enriched with natural and synthetic iron sources were developed (provided 50 % RDA of iron) and evaluated to check their efficacy among most vulnerable segment of women. Storage stability study of these products revealed that ash content, minerals and sensory scores of products developed from natural iron source was highest that also delivered a significant improving effect in correcting IDA among women of childbearing age while synthetic source possessed maximum iron content and, calorific value was highest in placebo treatment product.
II. T2 showed highest increase and decrease in anemia indices like hemoglobin (Hb) level and serum total iron binding capacity (TIBC), respectively among women of childbearing age.
III. Ash content, minerals and sensory scores of products developed from natural iron sources (T2) were highest that was beneficial against IDA among women.
IV. Synthetic iron source possessed maximum iron content while calorific value was highest in placebo treatment product.
Acknowledgement
This research did not receive any specific grant from funding agencies in the public, commercial, or not-for profit sectors. Authors are thankful to the Department of Population welfare, Faisalabad, Government of Punjab, Pakistan for providing permission to conduct the study and assisting in the arrangement of volunteers.
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