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Biomedical subjects

B L Kawatra

Publications and source records attributed to B L Kawatra.

11 recordsLinked to original sources
PubMed2002

Effect of domestic processing on zinc bioavailability from ricebean (Vigna umbellata) diets.

The effects of various processing methods viz. pressure cooking with soaking, sprouting (48 h), sprouting and pressure cooking, dehulling, and pressure cooking of the dehulled legume on the bioavailability of zinc were studied. The total zinc content varied from 3.28 to 3.37%; the highest being in raw ricebeans and the lowest being in dehulled, soaked and pressure cooked, and sprouted and pressure cooked ricebeans, respectively. The soluble zinc content was highest for dehulled soaked and pressure cooked ricebeans (28.2%) and lowest for raw ricebeans (16.0%). The absorption, retention, and balance of zinc were estimated in rats fed experimental and standard ZnSO4 diets using a balance study. The maximum retention of zinc was observed in dehulled soaked, and pressure cooked diets (63.37%) followed by sprouted (48 h) and pressure cooked (61.38%) diets. The gain in body weight, total femur zinc and retention of zinc in liver, kidneys and spleen were found to be highest for rats eating the sprouted pressure cooked diet followed by the dehulled, soaked and pressure cooked diet. Plasma zinc levels were found to range from 3.81 to 6.34 micromol/dl; they were maximum for rats fed the dehulled, soaked and pressure cooked diet. It can be concluded that dehulling significantly improves the availability of zinc and germination of ricebeans is the best method to enhance the zinc availability.

Animals↗
PubMed2000

Iron availability from processed and cooked wheat products using haemoglobin regeneration efficiency method.

In India, the prevalence of iron deficiency is high due to both low iron intake and low availability from foods of plant origin. We investigated the effect of different wheat products on iron availability by testing haemoglobin regeneration efficiency using a rat model. Wheat grains processed into whole wheat flour, pearled wheat flour and broken wheat were used to prepare chapati, parantha and porridge. All samples were analysed for proximate principles, minerals, namely calcium, iron, zinc, sodium, potassium, fibre, phytin phosphorus and total phenols. Protein, fat, fibre, phytate and total phenols of pearled wheat flour were lower than whole wheat flour. All minerals except zinc were significantly higher (P < 0.001) in whole wheat flour while soluble iron was higher in pearled wheat flour. Cooking resulted in an increase in soluble iron and neutral detergent fibre (P < 0.001) and decrease in phytin phosphorus and total phenols. Haemoglobin regeneration efficiency (HRE) of pearled wheat flour was significantly higher than whole wheat flour. Cooking resulted in significant (P < 0.05) increase in HRE and HRE of chapati was higher than parantha. Soluble iron and HRE were significantly associated.

Anemia↗
PubMed2000

Effect of domestic processing on flatus producing factors in ricebean (Vigna umbellata).

The effect of various processing treatments viz., soaking, pressure cooking, open pan cooking, germination followed by pressure cooking and roasting of whole ricebean and pressure cooking, open pan cooking and fermentation and frying of fermented batter of dehulled ricebean flour was assessed for total sugars and oligosaccharide contents. Dehulling caused a significant reduction in the raffinose and stachyose contents. Pre-soaking of ricebean caused appreciable losses in the oligosaccharide content. Germination (48 h) followed by pressure cooking and fermentation (18 h) followed by frying caused the maximum losses in the raffinose and stachyose contents.

Chromatography, Paper↗
PubMed1994

Biological evaluation of iron availability from pre-adolescent diets by using anaemic rats.

The bioavailability of iron from habitually consumed diet by pre-adolescent children of low socio-economic group and the diet supplemented with additional 8 g of protein supplied by 34 g legumes (Green gram and Moth bean 1:1) or 195 ml of buffalo's milk to per day diet was studied in anaemic rats using haemoglobin regeneration method. The bioavailability of iron for haemoglobin regeneration relative to FeSO4 was 69.5 percent from milk supplemented diet as compared to 47.5 percent from the diet normally consumed by pre-adolescent children of low socio-economic group while legume supplementation to the diet showed no improvement.

Anemia, Iron-Deficiency↗
PubMed1993

Effect of dietary protein on the absorption and retention of Zn, Fe, Cu and Mn in pre-adolescent girls.

Three experimental diets, viz. habitually consumed diet (D1), D1 + 34 g pulses (D2), D1 + 190 ml milk (D3) were fed to 18 healthy pre-adolescent girls of low socio-economic group. The additional amount of pulses/milk provided 8 g of additional protein/day. The overall results indicate that the supplementation of habitually consumed diet with a small amount of milk greatly improved the absorption and retention of trace minerals. Minimum daily intake of Zn, Cu and Mn required to maintain equilibrium of these minerals in pre-adolescent children was calculated using the prediction equations and was found to be 8.77, 2.01 and 1.91 mg, respectively. The requirement of Fe could not be calculated due to wide variations among the subjects.

Child↗
PubMed1992

Effect of cereal-legume chapati diets on absorption and retention of calcium.

Wheat chapati, wheat + Bengal gram (80:20 and 70:30) chapatis and casein diets, at 10 percent protein level, were fed to rats for 12 weeks to study the effect on calcium utilization. The supplementation of Bengal gram to wheat diets significantly improved the calcium absorption. The urinary calcium excretion in wheat + Bengal gram chapati diets was significantly less than that of wheat chapati diet fed group. The in vivo 45Ca absorption (CPM/100 microliters serum) was also less in wheat chapati group as compared to wheat + Bengal gram chapati diets fed groups. The supplementation of legumes to cereals improved the calcium utilization and it may be concluded that there will be no risk of occurrence of protein induced hypercalciuria.

Absorption↗
PubMed1977

Effect of germination on the glycoprotein of mash (Phaseolus mungo) seeds.

The soluble carbohydrates and insolube proteins of Phaseolus mungo seeds decreased considerably up to 96 h of germination, whereas the soluble proteins remained nearly constant. The carbohydrates content of glycoprotein also remained constant. This suggests that a negligible change took place in the glycoprotein during the initial period of mash seed germination.

Carbohydrates↗