• Contact Us
    • Send Feedback
    • Login
    View Item 
    •   Home
    • Conference Documents
    • Conference Documents
    • View Item
    •   Home
    • Conference Documents
    • Conference Documents
    • View Item
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    Browse

    Whole Repository
    CollectionsIssue DateRegionCountryHubAffiliationAuthorsTitlesSubject
    This Sub-collection
    Issue DateRegionCountryHubAffiliationAuthorsTitlesSubject

    My Account

    Login

    Welcome to the International Institute of Tropical Agriculture Research Repository

    What would you like to view today?

    Iron bioavailability and utilization in rats fed cassava-based complementary diets

    Thumbnail
    View/Open
    S10ProcOnabanjoIronNothomDev.pdf (726.6Kb)
    Date
    2010
    Author
    Onabanjo, O.O.
    Maziya-Dixon, B.
    Oguntona, C.R.B.
    Olayiwola, I.O.
    Oguntona, E.B.
    Dixon, Alfred G.O.
    Type
    Conference Paper
    Target Audience
    Scientists
    Metadata
    Show full item record
    Abstract
    Iron deficiency anaemia is still a major nutritional problem in the world, affecting primarily infants, children, and fertile women in both developing and developed countries (UNICEF, 2006). Breast-fed infants generally have adequate iron status during the first 4-6 mo of life, after which stored iron is depleted. Additional dietary iron therefore needs to be supplied. Improved cassava–based diets can provide a large proportion of the daily intake of energy and micronutrients for poor populations in many areas of sub-Saharan Africa. However, the bioavailability of these micronutrients especially iron is a concern as most of the iron contained in the foods is not available to the body. The study evaluated the bioavailability and utilization of iron in rats fed on iron improved cassava-based complementary diets. Iron bioavailability expressed as HRE was higher in the rats that consumed the positive control diet than in those fed with experimental diets. The study confirmed that the overall iron bioavailability from composite flour formulated from cassava is very low.
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/2333
    IITA Subjects
    Cassava; Nutrition
    Agrovoc Terms
    Iron; Bioavailability; Rats; Cassava; Dietary; Utilization
    Collections
    • Conference Documents594
    copyright © 2019  IITASpace. All rights reserved.
    IITA | Open Access Repository