Journal of Food, Agriculture and Environment

Stability and bio accessibility of heme iron from Glycine max and Vigna unguiculata for the enhancement strategies in yoghurt fortification

Author(s):

N. V. Kanimozhi M. Sukumar

Recieved Date: 2022-08-20, Accepted Date: 2022-09-28

Abstract:

Any living organism requires iron as a micronutrient. The most difficult circumstance is that iron deficiency is the world’s second most common disease, primarily affecting children and women. During the nitrogen fixation process, the heme form of iron, which is remarkably similar to haemoglobin, is present in the nodules of legume plants. Rhizobium, a symbiotic bacteria that infects the root nodules of legume plants, aids in the  process. The Rhizobium species were isolated using any of the legume plants’ root nodules. Seeds of Glycine max (soya bean) and Vigna unguiculata (cow pea) were treated with isolated Rhizobium species and planted. On the 35th day, the plant nodules were harvested, and the leghemoglobin was isolated. When the above-mentioned two plants were compared, the cowpea was found to have higher leghemoglobin levels. This plant’s nodulation profile under stress conditions is being studied. The non-heme iron in spinach was then analysed, and ascorbic acid analysis was performed to identify an ascorbic acid source that is an iron absorption enhancer, with orange pulp juice having a high ascorbic acid concentration. This supplement must be combined with the fortified soy yoghurt. Heme iron fortified soy yoghurt has higher bioavailability than non-heme iron fortified soy yoghurt.

Keywords:

Herme, iron deficiency, Rhizobium, yogurt

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Journal: Journal of Food, Agriculture and Environment
Year: 2022
Volume: 20
Issue: 3&4
Category: Food and Health
Pages: 20-26

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