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Pakistan Journal of Nutrition
Year: 2019  |  Volume: 18  |  Issue: 6  |  Page No.: 524 - 529

Evaluation of In vitro Iodine Absorption from Fortified Modified Cassava Flour (Mocaf)

Sri Supadmi, Agnes Murdiati and Endang Sutriswati Rahayu    

Abstract: Background and Objectives: Mocaf reportedly contains a high content of amylose, which functions as an iodine carrier. Iodine is attached in a complex bond to its linear chain or to the branched chain of amylopectin. Evaluation of the absorption of iodine attached to amylose and amylopectin was performed to measure the amount of absorbed iodine in the small intestine. The absorption rate must be studied since iodine deficiency leads to health problems in all ages, especially affecting children’s growth and development. This study was designed to evaluate in vitro iodine absorption of potassium iodate (KIO3)-fortified mocaf in the small intestine. Materials and Methods: An in vitro evaluation of iodine absorption was conducted using the everted gut sac method. Data were statistically analyzed using one-way analysis of variance (ANOVA) followed by Duncan’s Multiple Range Test (DMRT). Results: The highest absorption occurred at 75 and 90 min, while the highest concentration was 40 ppm. The absorption rates at various concentrations were 56.23% (0 ppm), 65.53% (10 ppm), 69.29% (20 ppm), 71.91% (30 ppm) and 84.65% (40 ppm). The KIO3 concentration significantly affected iodine absorption (p≤0.05). Conclusion: The highest absorption rate was 89.10%. A higher KIO3 concentration increased iodine absorption and a longer absorption period tended to enhance the absorption rate.

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