Open AccessEffects of NaFeEDTA in tofu flour on blood hemoglobin levels in male Sprague-Dawley rats (Rattus norvegicus L.)
Author(s) -
R. S. Ghaida,
N. Anita,
Agustino Zulys,
Setiorini
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/481/1/012039
Subject(s) - hemoglobin , carboxymethyl cellulose , food science , chemistry , zoology , sodium , biology , biochemistry , organic chemistry
This study examined the effects of the fortificant NaFeEDTA in tofu flour on blood hemoglobin levels in rats. Twenty-five rats were divided into five groups, namely a normal control group (NC) fed standard chow, water, and 0.5 % carboxymethyl cellulose (CMC); a treatment control group (TC) given standard chow, water, 0.5 % CMC and 0.45 g of tofu flour without NaFeEDTA; and three treatment groups (T1, T2, T3) that were given standard chow, water, 0.5 % CMC, and 0.45 g of tofu flour containing 2.7, 5.4 or 10.8 mg Fe/kg bw of NaFeEDTA for 14 days. Hemoglobin levels were measured on days 0 and 4. One-way ANOVA illustrated that hemoglobin levels were higher in the treatment groups. A least significant different test revealed that blood hemoglobin levels in the treatment group were significantly different from those in the NC and TC groups, and those in the T2 group were also significantly different from those in groups T1 and T3.