Iron and Zinc Content in Raw and Cooked Varieties of Pearl Millet Consumed in Banaskantha District, Gujarat

Abstract

Objectives: Pearl millet (PM) is an important staple food in Banaskantha district of Gujarat. Iron and zinc is an important micronutrient needed for growth and development of the body. Lack of iron impairs mental development and increases fatigue. Severe anemia increases the risk of women dying in childbirth. Lack of zinc in children can lead to stunting and impaired immune response against common infections. Thus the present study was conducted with an objective to assess the iron and zinc content in raw and cooked varieties of pearl millet consumed in Banaskantha district of Gujarat. Methods: Total iron and zinc content of raw and cooked pearl millet based traditional recipes consumed in Banaskantha district of Gujarat was assessed. The iron and zinc content was determined using atomic absorption spectrophotometer (AAS). Results: The total iron content in raw varieties of PM ranged from 1.1-4.1 mg / 100 g whereas in cooked samples it ranged from 5.7-28 mg / 100 g. The zinc content in raw varieties of PM ranged from 1.09-2.22 mg / 100 g, whereas in cooked samples it ranged from 0.45-1.04 mg / 100 g. Conclusions: Cooking has a major influence on the iron and zinc content. The zinc content was found to be reduced during cooking. Whereas iron content was increased in cooking may be due to various cooking and processing technique adopted. The difference could also be partly due to the varietal differences.