TY  - RPRT
PB  - Center for Research and Development of Nutrition and Food, NIHRD
Y1  - 1998///
KW  - iron bio-availability; enhancer agent; inhibitor agent; in vitro
UR  - http://www.badankebijakan.kemkes.go.id/repositori/id/eprint/1758/
ID  - bkpkkemkes1758
M1  - project_report
N2  - The iron content, iron bio availability (in vitro method), enhancers and inhibitors of iron absorption were investigated in three different staple foods of diets in the district of Boyolali, Central Java.       The results revealed that the average iron content of the diets based on rice, corn and cassava were 18.9 mg, 17.8 mg and 19.9 mg, respectively or equal to 34.3 percent, 32.0 percent and 35.0 percent of Recommended Dietary Allowances (RDA) for Indonesia. The average vitamin C contents of the diets based on rice, corn and cassava were 21.9 mg (31.3 percent RDA), 21.1 mg (30.1 percent RDA) and 17.3 mg (24.7 percent RDA), respectively. The average of protein contents of the diets based on rice, corn and cassava were 47.1 g (78.5 percent RDA), 50.0 g (83.3 percent RDA) and 31.1 g (51.8 percent RDA) respectively. The average content of tannic acid and phytic acid as inhibitors of iron absorption in the diets based on rice, corn and cassava were (1145 mg and 261.5 mg); (980 mg and 342.7 mg) and (883 mg and 341.5 mg), respectively. An addition of 100 mg of C or papaya fruit (250 mg) into the diets, increased iron bio availability up to 54.2 percent.
A1  - Sadin, M.
TI  - Ketersediaan Hayati Zat Besi, Kandungan Zat Pemacu dan Penghambat Penyerapan Zat Besi dalam Makanan Ibu Hamil
AV  - none
ER  -