Bibifatima Bawakhan1, Chandrashekar Veerappa Kubihal2, Chandru M. C3
BACKGROUND
Since most of the Indian population depends on vegetarian diet, prevalence of iron deficiency status is higher in India compared to other developing countries. In spite of many national programs and treatment options available in correcting this, the incidence is increasing due to poor patient compliance and intolerance to treatment. This study was an effort to show how iron content of Indian food can be increased just by following the traditional way of cooking.
OBJECTIVE
To compare the iron levels in the Jowar roti cooked in iron and non-iron utensils.
METHODOLOGY
A cross-sectional study was conducted at KIMS, Hubli. Jowar rotis were prepared from equal quantity of jowar flour in iron and non-iron tawa. Another sample of roti was prepared in iron tawa after treating with lemon juice. Six samples were homogenised and filtered. The filtrates were replicated and analysed for iron levels by FerroZine method.
RESULTS
In the present study, we found no change in iron levels in the roti prepared in non-iron utensil, 1.45 and 1.94 fold increase in the roti prepared in new iron tawa without water boiled in it and with water boiled in it for dough preparation respectively when compared with iron levels of plain jowar flour. There was 5.77 fold rise in iron levels in lemon juice treated roti which signifies the bioavailability of iron in food. The study showed statistical significance at ‘p’- value < 0.05.
CONCLUSION
Several studies have shown the similar results and this was done to strengthen the findings in our staple food. Hence, the daily iron requirement can be met easily and effectively by taking the food cooked with lemon juice in iron utensils.
