How Mixing Ratios Affect Nutrient Content in New Teff and Pea Flour Blends

Jenn Hoskins
2nd June, 2024

How Mixing Ratios Affect Nutrient Content in New Teff and Pea Flour Blends

Image Source: Natural Science News, 2024

Key Findings

  • The study conducted in Ethiopia found that increasing the ratio of dabi teff in composite flours significantly boosts iron and calcium content
  • Higher dabi teff ratios also reduced phytate/mineral molar ratios, improving iron bioavailability
  • This approach can help develop nutrient-rich complementary foods to combat iron deficiency anemia in children
Iron and zinc deficiencies are significant public health issues, especially in developing countries. These deficiencies can lead to severe health problems, particularly in children. A recent study conducted by Jimma University aimed to address this issue by examining the effect of blending ratios on the micro-compositions and phytate/minerals molar ratios of pre-processed local dabi teff-field pea based novel composite complementary flours[1]. The study utilized Inductively Coupled Plasma-Optical Emission Spectrometry to determine dietary minerals and Nutrisurvey software to define the ranges of the mixture components. The blending ratios were set at 20–35% for dabi teff, 0–30% for field pea, and 5–20% for maize, while barley, oats, and linseed were kept constant at 25%, 15%, and 5%, respectively. Design-Expert ® software version 11, D-optimal, was used to generate eleven experimental blends and to examine the effects of blending ratio variation on the responses. The results revealed significant differences (P < 0.05) in mean mineral contents among the blends, with iron content ranging from 24.01–31.58 mg/100 g, calcium from 73.46 -78.81 mg/100 g, and zinc from 2.33–2.61 mg/100 g. The phytate/minerals molar ratios also varied significantly among the blends, except for the phytate/calcium molar ratio (Ph:Ca). The ratios ranged from 0.232–0.344 for phytate/iron molar ratio (Ph:Fe), 0.067–0.085 for Ph:Ca, 3.356–4.18 for phytate/zinc molar ratio (Ph:Zn), and 6.457–7.943 for phytate by calcium to zinc molar ratio (Ph*Ca:Zn). The study found a linear increase in iron and calcium contents with an increased dabi teff ratio in the blends, accompanied by a significant decrease (P < 0.05) in phytate/minerals molar ratios. This suggests that increasing the dabi teff ratio in the blends notably increased iron content while reducing the Ph:Fe molar ratio. This provides a basis for developing iron-dense novel composite complementary flour with improved iron bioavailability to combat iron deficiency anemia among children. These findings align with previous research that highlights the importance of dietary factors in mineral absorption. For instance, it has been established that iron bioavailability is influenced by various dietary components, including phytate, which is known to inhibit iron absorption[2]. The study by Jimma University supports the idea that manipulating the composition of food blends can enhance the bioavailability of essential minerals like iron and zinc. Moreover, the study's focus on blending different grains to improve nutrient content is consistent with earlier findings on the nutritional quality of legumes. Legumes are known to be rich in phytochemicals, which play metabolic roles in humans and provide health benefits[3]. However, the presence of phytate in legumes can inhibit mineral absorption, as seen in the study comparing beef and soy proteins[4]. The Jimma University study's approach of reducing phytate/mineral molar ratios through specific blending ratios offers a practical solution to this issue. In summary, the research conducted by Jimma University demonstrates that increasing the ratio of dabi teff in composite flours can significantly enhance iron content and reduce phytate/mineral molar ratios, thereby improving iron bioavailability. This innovative approach has the potential to address iron deficiency anemia in children and can be an essential strategy in developing nutrient-rich complementary foods.



Main Study

1) Effects of blending ratios variation on micronutrient compositions and phytate/minerals molar ratios of dabi teff-field pea based novel composite complementary flours

Published 1st June, 2024

Related Studies

2) Iron bioavailability and dietary reference values.

3) Nutritional quality of legumes, and their role in cardiometabolic risk prevention: a review.

4) Effect of beef and soy proteins on the absorption of non-heme iron and inorganic zinc in children.

Journal: Journal of the American College of Nutrition, Issue: Vol 25, Issue 1, Feb 2006

Related Articles

An unhandled error has occurred. Reload 🗙