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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
biochemistry, genetics and molecular biology
Making bread with sourdough improves iron bioavailability from reconstituted fortified wheat flour in mice
Journal of Trace Elements in Medicine and Biology, Volume 20, No. 4, Year 2006
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Description
This study aimed to evaluate the effect of a diet prepared with traditional sourdough (TS) on iron status. Levels of blood hemoglobin (Hb), Hematocrite (Ht), serum ferritin and serum iron as well as excreted iron were determined in three groups of mice fed with: TS bread (TS group), baking yeast bread (BY group) or bread with no starters (control group), respectively. The results show that the levels of Hb, Ht, ferritin and iron were significantly higher in the TS compared to the BY and control groups. Also a significant decrease in the excreted iron levels was observed in the mice fed with TS compared to the others dietary groups. In conclusion, the study results indicate an improvement of iron status indicators in mice when they were fed sourdough bread as compared to baking yeast bread and bread with no starters. © 2006 Elsevier GmbH. All rights reserved.
Authors & Co-Authors
Chaoui, Asmaa
Morocco, El Jadida
National School of Applied Sciences
Morocco, Agdal Rabat
Institut Agronomique et Veterinaire Hassan Ii
Faid, Mohamed
Morocco, Agdal Rabat
Institut Agronomique et Veterinaire Hassan Ii
Belahsen, Rekia
Morocco, El Jadida
National School of Applied Sciences
Statistics
Citations: 13
Authors: 3
Affiliations: 2
Identifiers
Doi:
10.1016/j.jtemb.2006.04.002
ISSN:
0946672X
Study Design
Randomised Control Trial