Comparison between iron, copper, zinc and phytate contents of wheat malt extracts (samanoo) prepared from normal and fortified wheat

Anemia is one of the most prevalent illnesses in Iran especially among children, the youth and women. Iron, copper and zinc, important elements in prevention of anemia, enter the body through food and cereals play a main role in providing them. Wheat malt extract (samanoo) is one of the Iranian traditional foods which is made from cereals. The purpose of this study was determination of phytic acid, iron, copper and zinc in the wheat malt extract (samanoo) of normal wheat and the enriched wheat and studying the probable usefulness of wheat malt extract in overcoming the deficiency of these elements. 31 samples including 5 enriched wheat malt, 23 normal ones and 3 samples from commercially available wheat germ powders were studied. Phytate was determined by spectrophotometry and iron, zinc and copper were determined by atomic absorption. The results of analysis of iron, zinc, copper and phytic acid in enriched wheat malt extracts were as 0.13±0.08mg/100g, 0.57± 0.15mg/100g, 0.21±0.14 mg/100g and 17.2 ± 0.16 mg/100g, respectively. These results for normal wheat malt extracts were 0.07±0.06mg/100g, 0.35±0.16mg/100g, 0.06±0.05mg/100g and 12.8 ± 0.06mg/100g respectively. In addition, the results of the study about the wheat germ powders were obtained as following: 0.15±0.02mg/100g, 0.30±0.05mg/100g, 0.22±0.05mg/100g and 18.7 ± 0.42mg /100g. The differences of Ash, Copper, Zinc and phytate contents of normal and enriched samanoos were statistically significant (P<0.05). The results of wheat germ powders were also significantly different from the results of normal samanoos. The higher rate of iron, zinc and copper in the enriched wheat malt extract (samanoo) indicates that providing the malt extract from enriched wheat, could prepare these useful elements in higher amounts.