Calcium bioavailability of fish bone byproduct – Fortified bread product

here are no significant differences between the three kinds of fish bone as calcium fortificants source for white bread, (Catfish bone: 35.40 %, Salmon bone: 35.73 % and Snapper bone: 34.50 %). The inorganic constituent of three kinds of fish bone is similar with Ca: P ration approximately 2: 1. It is perhaps possible that there is no significant difference of the crystal structure and elemental composition between the three species of fish bone, therefore the calcium bioavailability of three kinds of fishbone as calcium fortificant is not significantly different. However, other species of fish with different crystal structures and elemental compositions of bone may not have the same bioavailability. The calcium bioavailability of white breads fortified with fish bone is a good calcium source with respect to the bioavailability of calcium. Calcium from fishbone was more absorbable than that from calcium citrate and white bread control. Sittikulwitit et al. (2004) indicated that the bioavailability of calcium citrate is higher than that of milk powder. Larsen et al. (2000) reported that calcium sources from small fish with bones is available and useful for growth in rats. The good result of fish bones as calcium fortificant also agree well with previous studies using animal bones as calcium fortificant source. There are total bone extraction of bovine reported by Miura and Nakano (1998), bone meal studied by Heaney et al. (1990), and chicken bone reported by Sittikulwitit et al. (2004). The good calcium bioavailability of fish bone might be due to the presence of good calcium Ca: P ration and crystal structure. Therefore, it is more solution and dissociated in soluble than calcium citrate. Calcium bioavailability from dairy products are usually considered superior to non-dairy products. Milk contains lactose and is known to promote calcium absorption (Bronner, 1988; Council, 1989; Brommage et al., 1993; Goulding, 1998). However, its calcium may not be highly absorbable when ingested in a mixed diet (Poneros-Schneier & Erdman, 1989; Sittikulwitit et al., 2004). Shanil Juma et al. (1999) found that calcium-enriched bread (bread-based diet) could serve as a good source of bioavailable calcium in comparison with calcium-enriched milk (milk-based diet). Martin et al. (2002)(Martin et al., 2002) indicated that the absorption of the calcium salt from the bread compares favorably with that of milk and does not differ when compared to calcium lactate and calcium carbonate. The value of bioavailability of calcium depends on many factors of food components. In bakery products, the effect of phytate and dietary fiber are seen to be the main factors. The presence of phytate and dietary fiber can act as inhibitors on calcium bioavailability. (Lönnerdal et al., 1989; Heaney et al., 1991; Wolters et al., 1993; Sittikulwitit et al., 2004). However, sour-dough fermentation of bread can lead to a significant reduction of the phytic acid (Weaver et al., 1991; Wolters et al., 1993). Sittikulwitit et al. (2004) showed that in white bread, the amount of phytate and dietary fiber are 41 mg/100 g and 3.6 g/ 100g, respectively. Wolter et al. (1993) postulated that in normal white bread, phytic acid content is about 0.1 g/kg. the amount of these phytate and dietary fiber in white bread are much Kỷ yếu Hội nghị khoa học 18 lower than that of other bakery products (Wolters et al., 1993; Sittikulwitit et al., 2004). This level of phytate and dietary fiber in white bread appears to be too low to negatively affect calcium availability. Beside phytate and dietary fiber, the phosphate produced from the phytic acid during sour- dough fermentation also has a negative effect on the calcium bioavailability (Wolters et al., 1993) and the higher fat content in the white bread may influence calcium absorption (Shanil Juma et al., 1999). In general, this study supports the use of white bread as calcium fortified product to be good calcium supplement product. Nevertheless, bread formulation varies from one brand to another. Therefore, further studies concerning the composition of the bread and its calcium content need to be undertaken to optimize the absorption of calcium. CONCLUSION The finding of this study suggests that fish bone as a source of calcium in fortified bread might be a feasible alternative for those who do not consume milk and milk product. The use of a fishbone fortified white bread is therefore an option for calcium supplement. However, research analyzing the full composition of the product before commercialization is required. It is also necessary to develop a safe and cost-effective preservation method for fish byproduct and to identify methods to further utilize the remaining fish byproduct for the benefit of the fish industry in general and the Vietnamese population in particular. 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