Influence of Spirulina Platensis on the content of iron and zinc in wheat bread

What is it about?

Enriching bread with mineral substances is a very good approach to overcoming the deficit and achieving adequate levels of intake. Different sources are used for this purpose, but there has been a growing interest in seaweed in recent years.The purpose of this study is to evaluate the effect of 2 and 4% Spirulina powder supplement on the iron and zinc content of bread made from wheat flour type 500.To determine the iron and zinc content, a highly sensitive ICP-AES method is used. Enrichment with 2% and 4% Spirulina platensis has been found to increase the amount of zinc in wheat bread respectively to 6.36 ± 0.64 mg.kg-1 and 6.77 ± 0.68 mg.kg-1, whereas its content in the control sample is 5.99 ± 0.49 mg.kg-1. The amount of iron in the enriched samples reached 15.9 ± 1.59 mg.kg-1 with the addition of 2% Spirulina plantensis and 24.7 ± 2.48 mg.kg-1 with the addition of 4%, while in the control sample of bread was 7.22 ± 0.58 mg.kg-1. Practical applications: The addition of Spirulina platensis algae to wheat bread increases its biological value and helps to achieve iron and zinc content amounts close to the recommended daily intake levels.

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