BIOCHEMICAL AND NUTRITIONAL STUDIES ON VITAMIN A AND CALCIUM SUPLEMENTATION
OMAIMA SAID RAGAB SHAMAS;
Abstract
Because of the importance of vitamin A and calcium in the metabolic pathway two separate experiments were designed in order to evaluate the nutrition intervention as food therapy for vitamin A orCa deficiency. Carrot and yellow com were used as a source of -carotene while calcium carbonate and calcium sulfate were used as source of calcium for fortifying balady bread, pan bread, cake. The materials were subjected, to sensory evaluation and biological evaluation of supplemented bakery products.
Storage of supplemented bakery products (by dried carrot or yellow com) under freezing resulted in a best control for -carotene stability followed by refrigeration compared with storage under room temperature. The baking process slightly affected -carotene content. Sensory evaluation of bakery products supplemented with 6.95 % dried carrot, 20% yellow com 1% carbonate calcium and 0.6% calcium sulfate showed no significant changes compared with control.
Biological evaluation of bakery products supplemented with 8.71% dried carrot or 20% yellow com showed a significant decrease in the serum total protein, albumin, globulin, except that animal feeding on cake supplemented with dried carrot. Meanwhile total bilirubin,serum glucose showed non significant differences compared with normal, negative control and supplemented bakery products.
Serum vitamin A revealed the following descending order: normal control >cake supplement with carrot> cake supplemented with yellow com> pan bread supplemented with carrot > pan bread supplemented with yellow com > balady bread supplemented with carrot> balady bread supplemented with yellow com. This trend was found in liver vitamin A.
The biological evaluation of bakery products supplemented with 0.6% calcium carbonate or 0.6 % calcium sulfate revealed that daily weight gain, food efficiency, tibia weight, ash, serum calcium, calcium absorption showed non significant differences when compared with normal control.
Storage of supplemented bakery products (by dried carrot or yellow com) under freezing resulted in a best control for -carotene stability followed by refrigeration compared with storage under room temperature. The baking process slightly affected -carotene content. Sensory evaluation of bakery products supplemented with 6.95 % dried carrot, 20% yellow com 1% carbonate calcium and 0.6% calcium sulfate showed no significant changes compared with control.
Biological evaluation of bakery products supplemented with 8.71% dried carrot or 20% yellow com showed a significant decrease in the serum total protein, albumin, globulin, except that animal feeding on cake supplemented with dried carrot. Meanwhile total bilirubin,serum glucose showed non significant differences compared with normal, negative control and supplemented bakery products.
Serum vitamin A revealed the following descending order: normal control >cake supplement with carrot> cake supplemented with yellow com> pan bread supplemented with carrot > pan bread supplemented with yellow com > balady bread supplemented with carrot> balady bread supplemented with yellow com. This trend was found in liver vitamin A.
The biological evaluation of bakery products supplemented with 0.6% calcium carbonate or 0.6 % calcium sulfate revealed that daily weight gain, food efficiency, tibia weight, ash, serum calcium, calcium absorption showed non significant differences when compared with normal control.
Other data
| Title | BIOCHEMICAL AND NUTRITIONAL STUDIES ON VITAMIN A AND CALCIUM SUPLEMENTATION | Other Titles | دراسات كيمياوية حيوية وغذائية على كيفية التدعيم والإضافة لفيتامين أو الكالسيوم | Authors | OMAIMA SAID RAGAB SHAMAS | Issue Date | 2001 |
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