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<p>This study developed an iron-fortified traditional flatbread (Taftaan) using sodium iron EDTA (NaFeEDTA) and evaluated its nutritional, sensory, functional, and economic properties. A control (F0) and three fortified formulations (F1–F3) were prepared. Proximate analysis showed that fortification increased protein (17.51% F3 vs. 14.99% F0) and ash (2.86% F3 vs. 2.38% F0) contents, while moisture (65.74% F3 vs. 68.15% F0), carbohydrates (11.04% F3 vs. 13.19% F0), and fat (1.11% F3 vs. 1.36% F0) decreased, without affecting the caloric value (124.20 kcal/100 g). In vivo assessment in female Wistar rats revealed that F3 significantly increased hemoglobin (13.68 vs. 11.25 g/dL), hematocrit (41.53% vs. 37.05%), RBC count, serum iron (211.55 vs. 178.30 µg/dL), and weight gain (185.49 vs. 162 g) as compared to the control group <i>p</i> &lt; 0.05). Shelf-life study confirmed that F3 remained microbiologically safe and organoleptically stable for 90 days under frozen storage. Cost analysis showed production feasibility at a competitive price. This study demonstrates that a traditional fermented bakery product can serve as a practical, safe, and affordable vehicle for iron fortification, offering a culturally relevant strategy to mitigate iron deficiency anemia.</p> Graphical abstract <p></p>

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Development and shelf-life evaluation of iron-fortified fermented frozen Taftaan: nutritional assessment and in-vivo bioavailability study

  • 期刊论文

  • 发表日期：

    2026年4月28日

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  • Momna Ghafoor,
  • Arjumand Iqbal Durrani,
  • Shama Firdous,
  • Muafia Shafiq,
  • Zaman Ali,
  • Haram Inam

摘要

This study developed an iron-fortified traditional flatbread (Taftaan) using sodium iron EDTA (NaFeEDTA) and evaluated its nutritional, sensory, functional, and economic properties. A control (F0) and three fortified formulations (F1–F3) were prepared. Proximate analysis showed that fortification increased protein (17.51% F3 vs. 14.99% F0) and ash (2.86% F3 vs. 2.38% F0) contents, while moisture (65.74% F3 vs. 68.15% F0), carbohydrates (11.04% F3 vs. 13.19% F0), and fat (1.11% F3 vs. 1.36% F0) decreased, without affecting the caloric value (124.20 kcal/100 g). In vivo assessment in female Wistar rats revealed that F3 significantly increased hemoglobin (13.68 vs. 11.25 g/dL), hematocrit (41.53% vs. 37.05%), RBC count, serum iron (211.55 vs. 178.30 µg/dL), and weight gain (185.49 vs. 162 g) as compared to the control group p < 0.05). Shelf-life study confirmed that F3 remained microbiologically safe and organoleptically stable for 90 days under frozen storage. Cost analysis showed production feasibility at a competitive price. This study demonstrates that a traditional fermented bakery product can serve as a practical, safe, and affordable vehicle for iron fortification, offering a culturally relevant strategy to mitigate iron deficiency anemia.

Graphical abstract