Leaves of Moringa oleifera, Hibiscus sabdariffa, and Solanum aethiopicum were harvested as sources of iron, dried, ground into powder, and screened for their water and iron contents. Each vegetable powder was mixed with the other ingredients (dry whole milk, brown sugar, yel...
leading to various health issues including anemia. Iron fortification of meat and meat products has emerged as an effective strategy to combat this issue. This review explores the process and benefits of iron fortification, focusing on the types of iron compounds suitable for fortification, such as ...
Iron deficiency Irregular bowel movements Irregular menses Irregular menstrual cycle Irregular menstruation Irregularity Irritability Irritable bladder Irritable bowel syndrome Irritated gums Itching Jaundice Joint inflammation Joint pain Joint problems Kidney disease ...
their presence, and desirable interactions during the processing of edible materials are indeed of huge interest to ameliorate the risk factors of cancers, diabetes, obesity, intestinal diseases and other cardiometabolic diseases. Lactic acid fermentation and germination are simple bioprocessing approaches th...
There is a growing interest in plant proteins-derived products due to benefits for the ecosystem and lower production costs compared to traditional animal sources of protein. This review aimed to summarize major and minor chemical components in Lupinus angustifolius L., and potential health benefits ...
The complex of iron(III) thiocyanate was prepared using: 25 mL of ferric chloride (300 μg/mL), 25 mL of ammonium thiocyanate (150 mg/mL), 0.2 mL of concentrated nitric acid, and water to complete 100 mL. The calibration curve was prepared using a solution of phytic acid 1 g/L, ...
EDIBLE NUTRITIONAL COMPOSITIONS/PRODUCTS FORTIFIED WITH IRON (II) MINERAL SOURCESEdible compositions or products which are nutritionally supplemented with one or more iron (II) mineral sources, one or more high ferric ion reducing agents such as ascorbic acid, edible ascorbic acid salts, edible ...
The primary sources of heme iron are meat, poultry, and fish, whereas nonheme iron is derived from plant-based products such as cereals, pulses, fruits, and vegetables [258]. The quantity of nonheme iron is generally much higher than heme iron in a well-balanced diet. Unfortunately, non...
Supplementation of a corn-soybean meal diet with manganese, copper, and zinc from organic or inorganic sources improves eggshell quality in aged laying hens An experiment was conducted to evaluate the effects on eggshell quality of supplementing the diet of laying hens with a combination of Zn, ...
Furthermore, dependency on a few sources of DR genes and alleles should be avoided. As the effects of climate change increase, there is a need to screen and identify novel germplasm harboring yield potential and quality traits that can be harnessed for adaptation to drought-prone areas. ...