Vol. 12, Issue 4 (2023)

Author(s):
Swetha G and Hemalatha S

Abstract:
The present investigation was planned with the objective to analyze the bioaccessibility of iron from tamarind leaves-based recipes. Recipes are tender/mature tamarind leaves chutney, dal and rice were prepared. Bioaccessibility of iron was estimated using invitro method simulating gastrointestinal digestion. Iron content in tender and mature tamarind leaves were 0.61 mg and 0.82 mg per 100 g, of which 0.04 mg (6.93%) and 0.03 mg (4.00%) respectively was bioaccessible. Iron content in tender and mature tamarind leaves chutney were 3.47 mg and 3.53 mg per 100 g, of which 0.03 mg (0.96%) and 0.20 mg (5.86%) respectively was bioaccessible. Iron content in tender and mature tamarind leaves dal were 2.33 mg and 2.36 mg per 100 g, of which 0.07 mg (3.16%) and 0.08 mg (3.40%) respectively was bioaccessible. From the results, iron bioaccessibility from tamarind leaves and recipes prepared from tamarind leaves were low compared to other green leafy vegetables.