FACTORS AFFECTING THE AVAILABILITY OF IRON IN WHEAT BRAN AND PEA BRAN
| dc.contributor.advisor | Olson, J.P. | |
| dc.contributor.committeeMember | Christensen, D. | |
| dc.contributor.committeeMember | Sumner, A. | |
| dc.contributor.committeeMember | Humbert, E.S. | |
| dc.contributor.committeeMember | Hamilton, D. | |
| dc.creator | Zazelenchuk, Linda Maxine | |
| dc.date.accessioned | 2023-12-19T16:20:19Z | |
| dc.date.available | 2023-12-19T16:20:19Z | |
| dc.date.issued | 1985 | |
| dc.date.submitted | 1985 | |
| dc.description.abstract | The bioavailability of iron endogenous to high fiber muffins was evaluated in anemic rats using the hemoglobin regeneration technique. White wheat flour, pea bran, toasted pea (one hour at 177 C), a —cellulose, wheat bran, heated wheat bran (one hour at 100 C), toasted wheat bran (one hour at 177 C), enzymatically dephytinized wheat bran, and wheat bran that was boiled to prevent dephytinization were each incorporated into a white flour muffin batter. The muffins were baked, air-dried, ground, and incorporated into test diets to provide approximately 8% neutral detergent fiber. One white flour muffin diet served as a control treatment, while a second similar diet was fortified with K2HPO4 to provide a phosphorus content similar to that in the wheat bran diets. The a-cellulose and white flour diets were fortified with 18 ppm iron as ferrous sulfate. The bioavailability of iron was evaluated by comparing the hemoglobin-iron gain per intake of iron (hemoglobin efficiency) of the rats fed the test diets with the hemoglobin efficiency of rats fed a basal diet fortified with 18 ppm iron as ferrous sulfate. The ratio of the two efficiencies was referred to as the Relative Biological Value. The Relative Biological Values assigned to the a-cellulose, white flour with added phosphorus, pea bran, and toasted pea bran diets (73, 81, 61, and 61, respectively) were significantly lower than those assigned to the 18 ppm diet (100). The Relative Biological Values associated with the wheat bran, heated wheat bran, and toasted wheat bran diets (91, 90, and 84, respectively) were not significantly different than the 18 ppm diet. There were no significant differences between the dephytinized wheat bran, the boiled wheat bran, and the 18 ppm diets (101, 109, and 100, respectively). There was no apparent relationship between iron bioavailability from the fiber sources investigated and the intake of phytate, phosphorus, lignin, or neutral detergent fiber. The intake of cellulose, acid detergent fiber, or crude fiber components may have influenced the iron availability of the a—cellulose, pea bran, and toasted pea bran diets. | |
| dc.identifier.uri | https://hdl.handle.net/10388/15373 | |
| dc.subject | Bioavailability of iron | |
| dc.title | FACTORS AFFECTING THE AVAILABILITY OF IRON IN WHEAT BRAN AND PEA BRAN | |
| dc.type.genre | Thesis | |
| thesis.degree.department | Interdisciplinary Food Science Group | |
| thesis.degree.grantor | University of Saskatchewan | en_US |
| thesis.degree.level | Masters | |
| thesis.degree.name | Master of Science (M.Sc.) |