Iron fortification of chickpea and refined wheat flour: Effect on physico-functional and rheological properties

Abstract

In the current research an attempt was made to evaluate the impact of different iron fortificants (Sodium Iron Ethylenediaminetetraacetic Acid, ferrous fumarate and ferrous sulphate) on the physico-chemical properties of chickpea and refined wheat flour. Highest iron bioaccessibility (%) 87 and 90.5 was found in the wheat and chickpea fortified with Sodium Iron Ethylenediaminetetraacetic Acid (NaFeEDTA) respectively. The highest iron bioaccessibility, 87 % and 90.5 %, was found in wheat and chickpea fortified with NaFeEDTA, respectively. Fortification resulted in an increase in the water absorption capacity, with the highest values observed in samples fortified with ferrous sulphate (69.97 % for wheat and 82.27 % for chickpea). However, a decreasing trend was noted in the oil absorption capacity of wheat flour upon fortification. A non-significant change in the percentage of DPPH˙ inhibition and Ferric Reducing Antioxidant Power (FRAP) values was observed in fortified samples. In chickpea flour, fortification led to a non-significant decrease in pasting properties. However, in wheat flour, a significant decrease in peak viscosity was observed in samples treated with ferrous fumarate (4645.5 mPas) compared to the control sample (5630 mPas). A decreasing trend in the values of flow behaviour index was observed upon fortification, indicating more shear thinning behaviour. Fourier Transform Infrared Spectroscopy (FTIR) analysis revealed no change in the amorphous region of the starch or any functional group in fortified flours. This study presents a simple and practical approach to enhance the nutritional profile of chickpea and refined wheat flour through iron fortification while simultaneously evaluating its impact on physico-functional and rheological properties.