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http://dx.doi.org/10.3746/jkfn.2005.34.8.1195

A Study on the Bioavailability of Calcium in Eggshell Powder Fortified Ramen in the Growing Rats  

Chang, Soon-Ok (Dept. of Food and Nutrition, The University of Suwon)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.34, no.8, 2005 , pp. 1195-1201 More about this Journal
Abstract
This study has investigated the bioavailability of calcium in eggshell powder (ESP) fortified ramen. Wean-ling SD rats were maintained for 2 weeks on 0.05$\%$ low calcium diet then assigned randomly to one of 5 groups. Animals were provided for 4 weeks one of 3 different experimental diets containing 0.15$\%$ calcium as $CaCo_{3}$, NFDM, or ESP fortified ramen. Two control groups were fed either 0.05$\%$ calcium or general ramen containing 0.08$\%$ calcium. The body weight, diet intake, food efficiency ratio (FER), bone growth, calcium contents of bones, and apparent absorption were measured. Experimental results show that regardless of calcium sources 0.15$\%$ calcium groups increased body weight, weight and length, calcium content, and the strength of two bones (tibia and femur) significantly compared to 0.05$\%$ calcium group. The apparent absorption rate of calcium also showed similar results supporting the bioavailability of ESP fortified ramen is not inferior to either NFDM or $CaCO_{3}cdot$ The results indicate that ESP fortified ramen is a proper mediate for calcium fortification in Korea.
Keywords
calcium fortification; calcium bioavailability; bone growth; eggshell powder;
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