Bread availability loss

As shown in Table IX, the lysine availability (%) showed changes for the three samples. However, the unavailable lysine (total lysine minus available lysine) contents in bread (whole), bread crust and crumb were only 0.04, 0.05, 0.03%, respectively. Table 7 shows that the unavailable lysine contents for all pizza crusts, baked and unbaked, varied only from 0.02 to 0.03%. These data indicate the reduction of lysine caused by baking is mainly shown by the total lysine analysis. It appears then that there is no need to run available lysine determinations for such bakery foods. This finding also suggests that the nutritive loss of bread and pizza crusts was primarily due to the destruction of lysine in those products to a lesser extent baking caused it to become unavailable. 

Although there was no evidence for blood loss, the anemia was caused by iron deficiency. We concluded that this may have been attributable to a lack of availability of iron from the bread, greater iron loss attributable to excessive sweating in hot climate, and adverse effect of geophagia on iron absorption. In every case, the anemia completely corrected by administration of oral iron. 

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