Oral Presentation 01 by Rajib Podder at the International Conference on Pulses in Marrakesh, Morocco, 18-20 April 2016

1. Rajib Podder
Ph.D Candidate
University of Saskatchewan
Alleviating micronutrient deficiency through iron
fortification of lentil (Lens culinaris Medik.) dal
http://couponshoebox.com/tips/13-ways-to-use-
lentils-in-cooking-for-a-fast-frugal-and-fabulous-
meal/
http://news.bbc.co.uk/2/hi/south_asia/7445570.stm
http://www.taste.com.au/recipes/14107/lentil+dhal

2. Iron (Fe)
Most abundant mineral on Earth and the most abundant
trace mineral in the body
Iron deficiency = most common nutrient
deficiency in world

3. Fe and its Deficiency
Anemia Thermoregulation
disorders
Fatigue
Altered cognitive
functions
Maternal and child
mortality Immunes system
alterations
Decreased aerobic
performance
Major consequences of iron deficiency
(Hope, et.al., 2008)
http://hepatitiscnewdrugresearch.com/hcv-neuropsychiatric-symptoms-ldquobrain-fogrdquo.html

4. Causes of Fe Deficiency
 Nutritionally unbalanced food supply
 Food habits
 Socio-economics (poverty)
http://www.motleyhealth.com/diet-and-nutrition/basics-of-a-healthy-diet-what-to-eat

5. Lentil (Lens culinaris Medik.) – a carrier of iron
 Lentil is eaten daily as dhal in many
countries
 Good source of protein, fiber, minerals,
vitamins, and antioxidants
 Excellent source of micronutrients
(Zn, Fe, and Se) [Thavarajah et al. 2011]
 Canada is the world’s largest lentil
producer and exporter

6. Fortification
The practice of deliberately increasing the content of an
essential micronutrient, i.e. vitamins and minerals,“ (WHO
and FAO, 2005)
Lentil – a carrier of iron
Study I: Identification of the optimum Fe fortificant for
dehulled lentils
Study II: Sensory evaluation
Study III: Bioavailability test for fortified lentil samples

7. Hypothesis:
It is possible to fortify iron in de-hulled pulses in a biologically and
culturally meaningful way
Study I: Identification of the optimum Fe fortificant for
dehulled lentils
Investigation of Fortification of Lentils
Objectives:
a) Determine the most suitable iron fortificant for de-hulled lentils
based on cost, ease of fortification
b) Determine the optimal processing technology to fortify iron in
dehulled lentils based on current processing practices

8. Investigation of Fortification of Lentils
 Selection of dehulled lentil product type for fortification
Polished football Polished splitted Unpolished football Unpolished splitted
 Small red lentil – CDC Maxim
Materials and Methods:
0
50
100
150
200
250
Unpolished splitted Polished football Polished splitted Unpolished football Yellow lentil
Feconcentration
(ppm)
Four lentil product types and yellow lentil (lab. check)
A AB
C
B B

9. Samplebeforefortification
Selection of appropriate method for fortification
FortifiedLentilSamples
Rinsed, soaked, oven
dried
Directly soaked in Fe
solution
Rinsed, oven dried,
soaked and oven dried
Oven dried, soaked
and oven dried
Sprayed followed by
shaking and drying

10. Selected method for adding Fe solution
Unfortified Fortified
0
5
10
15
20
25
30
35
40
0
10
20
30
40
50
60
Control PFSRDO SS&D SOD RODSOD ODSOD
Processingtime(min.)
L,aandbscore
Different fortification methods
L a b processing time (min.)
Control NaFeEDTA 1600 ppm

11. ↑Dose of Fe solution ↑ Fe conc. in seed

12. pH decrease with the increase of doses↓
1
2
3
4
5
6
7
200 400 800 1200 1600 2000 2800 3200
pHofthesolution
Fe conc. (ppm) in solution
FeSO4.7H2O FeSO4.H2O NaFeEDTA
FeSO47H2O 2000 ppm
FeSO47H2O 2000ppmNaFeEDTA 2000
ppm

13. ↑ Doses of fortificants ↓ L*, a* and b* score
0.0
5.0
10.0
15.0
20.0
25.0
30.0
35.0
40.0
200 400 800 1200 1600 2000 2400 2800 3200
a*
Conc. of Fe solution
FeSO47H2O NaFeEDTA
FeSO4H2O Control
25.0
30.0
35.0
40.0
45.0
50.0
55.0
200 400 800 1200 1600 2000 2400 2800 3200
L*
Conc (ppm) of Fe solution
FeSO47H2O NaFeEDTA
FeSO4H2O Control
20.0
25.0
30.0
35.0
40.0
45.0
50.0
200 400 800 1200 1600 2000 2400 2800 3200
b*
Conc. of Fe solution
FeSO47H2O NaFeEDTA
FeSO4H2O Control
Lightness
Redness Yellowness
Lightness
Yellowness
Redness

14. 15.0
16.0
17.0
18.0
19.0
20.0
21.0
FeSO47H2O NaFeEDTA FeSO4H2O Control
Cookingtime(minute)
Fe fortificants used to fortify lentil
A
AB
A A
0
10
20
30
40
50
60
L* a* b*
L*,a*andb*score
L*, a* and b* scale to score at three storage periods of
FeSO4.7H2O fortified lentil dal with 1600 ppm Fe
Initial
After 6 months
After one year
A B B
AAA
AA A
0
10
20
30
40
50
60
L* a* b*
L*,a*andb*score
L*, a* and b* scale to score at three storage periods of
NaFeEDTA fortified lentil dal with 1600 ppm Fe
Initial
After 6 months
After one year
A
A
AA
ABA
ABAB
B
0
10
20
30
40
50
60
L* a* b*
L*,a*andb*score
L*, a* and b* scale to score at three storage periods of
FeSO4. H2O fortified lentil dal with 1600 ppm Fe
Initial
After 6 months
After one yearA A AB
A A A
A
AA
Boiling time and storage

15. Outcome from this study
FeSO4 7H2O [2800 ppm ] FeSO4 H2O [2800 ppm] NaFeEDTA [2800 ppm]
NaFeEDTA fortified lentils have the best appearance amongst all
samples tested

16. “A scientific discipline used to evoke, measure, analyze and
interpret those responses to products that are perceived by the
senses of sight, smell, touch, taste and hearing.”
Stone, H and Sidel, JL. 1993. Sensory Evaluation Practices. 2nd ed. Academic Press: San Diego.
© 2007 Institute of Food Technologists, Washington, D.C. 20036
√ √ √ √ √
Study II: Sensory evaluation

17. © 2007 Institute of Food Technologists, Chicago, IL, U.S.A
Purpose of sensory evaluation
 It reduces
 It ensures a cost-efficient
delivery of new products with high
consumer acceptability
Objective: Determine sensory acceptability of fortified lentils –
appearance, odour, texture, taste and Overall acceptability

18. Scale: A 9 point hedonic scale :
[9=like extremely;
7=like moderately;
5=neither like nor dislike;
3=dislike moderately and
1=dislike extremely]
Attributes
Uncooked Cooked
Appearance Appearance
Odour Taste
Overall Acceptability Odour
Texture
Overall Acceptability
Sensory evaluation
45 Panellists were recruited from staff
and students at U of S (2 replications)
98 consumers were selected
University of Saskatchewan Bangladesh (BRAC University)

19. 10 uncooked samples (800, 1600, 2800 ppm Fe)
Sensory evaluation of uncooked fortified lentil
samples - Saskatoon
NaFeEDTA fortified lentil samples are more accepted by panellist

20. FeSO4 7H2O FeSO4 H2OControlNaFeEDTA
4 cooked samples (fortified with 1600 ppm Fe)
Sensory evaluation for cooked
fortified lentil samples - Saskatoon

21. Sensory evaluation in for uncooked samples -
Bangladesh
0.0
1.0
2.0
3.0
4.0
5.0
6.0
7.0
8.0
9.0
Appearance Odor Overall acceptability
Hedonicscore
Attributes
Control
NaFeEDTA 800 ppm
NaFeEDTA 1600 ppm
NaFeEDTA 2800 ppm
FeSO4.7H2O 800 ppm
FeSO4.7H2O 1600 ppm
FeSO4.7H2O 2800 ppm
FeSO4.H2O 800 ppm
FeSO4.H2O 1600 ppm
FeSO4.H2O 2800 ppm
A
B
B B
C
D D
C
D
D
C
C
B
C
B
AA
D D
E
A
F
E
D
C
C
B
B
B
B

22. 1.0
2.0
3.0
4.0
5.0
6.0
7.0
8.0
9.0
Appearance Odor Taste Texture Overall
acceptability
Hedonicscore
Sensory attributes
Control FeSO4.7H2O 1600 ppm
NaFeEDTA 1600 ppm FeSO4.H2O 1600 ppm
A AABAAA AA A
AAABAA AB ABAAA
Sensory evaluation for cooked samples -
Bangladesh

23. Bioavailability test for fortified lentil samples
Bioavailability - is a post-absorption assessment of how much of a
nutrient that has been absorbed becomes functional to the system
Source: https://www.tamu.edu/faculty/.../Lecture%2009%20Bioavailability.ppt
Source: http://plantbaseddietitian.com/tag/dr-howard-jacobson/
Objective
Determine the iron concentration and bioavailability of
fortified lentils

24. Fe absorbed from NaFeEDTA fortified lentil
Laboratory: Dr. Raymond Glahn, USDA-ARS, Ithaca, New York using an in vitro
digestion/Caco-2 cell culture bioassay (Glahn, 2009).
0
5
10
15
20
25
30
0
50
100
150
200
250
FeSO4 7H2O FeSO4 H2O NaFeEDTA Control
BioavailabilityofFe(ngferritin/mg
protein
ConcentrationofFe(ppm)
Fortificants and control
Concentration and bioavailability of Fe
Fe Bioavailability
A AB B
C
B B
A
B

25. Findings from the study
• Lentil can be used as a potential vehicle for Fe
fortification
• NaFeEDTA was the most suitable Fe fortificant for
de-hulled lentils based on ease of fortification;
consumer acceptability; and bioavailability
• Fortification of lentil dal is a potential effective
technology that could provide significant health
benefits to vulnerable populations

26. Acknowledgements
Committee members:
Dr. Bunyamin Tar'an
Dr. Robert T. (Bob) Tyler
Dr. Carol J. Henry
Special Advisor: Chowdhury Jalal,
Micronutrient Initiative, Ottawa
Dr. Phyllis Shand, 2Food and Bioproduct Sciences,
University of Saskatchewan, Canada
Barry Goetz (micronutrient analysis),
Crystal Chan
UofS CSFL Crews, BRAC University, Bangladesh
Supervisor: Prof. Albert Vandenberg

27. http://www.wphna.org/htdocs/2013_mar_wn3_fortification.htm

28. Supplementary slides

29. 0
50
100
150
200
250
300
ODSOD SS&D RODSOD SOD SROD CDC maxim yellow lentil
Feconcentration(ppm)
Different fortification methods used to fortify lentil dal with control and
lab check (yellow lentil)
A
D
C
B
B
A
E
Selection of appropriate method for fortification

30.  1 kg NaFeEDTA cost $ 14 US
 1 kg lentil can be fortified by 1.282 g of NaFeEDTA
 The price of 1.282 g NaFeEDTA is approximately
$ (0.014 X 1.282) US = $ 0.0179 US
 1 kg of lentil 0.0179 $US is needed
 1 ton of lentil 17.9 $US is needed
Cost analysis of fortification
0.000895 $US needed for 50 g of lentil to fortify and this
amount can provide the major portion of the RDA

31. 0
1000000
2000000
3000000
4000000
5000000
6000000
7000000
8000000
9000000
Production(tonnes)
2013 2014
World production of lentil in 2013 and 2014
0.00
0.50
1.00
1.50
2.00
2.50
3.00
3.50
Yield(ton/ha)
Yield in 2013 and 2014
2013 2014

32. Recommendation for consumers
• According to WHO/FAO RNIs (Recommended Nutrient
intakes), the Estimated average requirements of Fe for 1-3
years, 4–6 years, 19–50 years, female Pregnant women,
Lactating women, 19–50 years male is 5.8, 6.3, 29.4,
>40.0 , 11.7 and 10.8 mg respectively with 10%
bioavailability.
• So, with 11 % bioavailability, 100 g of fortified lentil will
provide 21 mg of Fe
• So, 50g of lentil will provide 10.5 mg of Fe that will meet
the requirement of iron