STUDIES ON THE EVALUATION OF SOME FORTIFIED FOODS WITH ZINC

Abstract

Zinc has been Known to play a relevant role in growth and development.The deficiency of Zn caused weight-bight deficiency.Now there is a great concern about food supplement with zinc salts, therefore this study aimed to prepare Some fortifed bread and yoghurt with various zinc salts(Zinc iodide, Zinc sulfate and Zinc oxide) and measuring the effect of previous fortified products on nutritional, and biochemical parameters.After preparing fortified bread and yoghurt the products were evaluated organoleptically and chemically which are included determing moisture, protein, fat, carbohydrate,ash and zinc.

Design of biological experiment:

A total of 40 adult albino rats(spargue dawly strain) weighted

128± 5gm were used. The animals were devided into eight groups

(each of 5 rats).

Group 1 Sarved as Control group and group of2,3,4,5 sarved

as fortified

.b. r.. e.a. d with Zn I2.ZnS04 .7H20, ZnO and Control bread,

respectively. The other last three groups(6,7,8) sarved as fortified yoghurt with Znl2,Zn S04 .7H20 and Control yoghurt., respectively foods and destilled water were supplied ad libitum. The experiment was continued for 4 weeks.

At the end of experimental period, body weight gain and food intake of experimental animal were recorded.The rats were anaesthetised with diethyl ether, blood samples were collected from hepatic portal vein in centrifuge tubes and centrifuged for 1Omin. at 3000 r.p.m Liver, heart, Kidney and spleen were separated and weighted.