Quality Characteristics of Beef Patties Fortified with Husk Tomato and the Effect on Tannic Acid-Induced Anaemia in Rats

Table 7

Effect of the beef burger fortified with different ratios of husk tomato powder on blood HB, HCT, iron, ferritin, and TIBC of anaemic rats (mean values ± SD).

	Positive control	Negative control	CBP	2.5% HTB	5% HTB
HB (g/dl)	13.96 ± 1.30a	9.66 ± 0.98c	11.02 ± 1.22b	12.80 ± 1.19ab	13.61 ± 1.25a
HCT (%)	36.77 ± 4.23a	27.61 ± 2.44bc	31.61 ± 3.18b	34.03 ± 3.66ab	34.51 ± 4.07ab
Iron (µg/dl)	265.60 ± 42.16a	180.66 ± 29.88d	202.66 ± 35.17c	237.33 ± 40.66b	245.16 ± 39.66ab
Ferritin (ng/dl)	199.66 ± 15.55a	140.31 ± 12.94d	155.77 ± 13.33c	185.41 ± 14.51b	189.66 ± 16.08ab
TIBC (µg/dl)	481.66 ± 39.65a	388.55 ± 31.14c	455.66 ± 33.68b	475.11 ± 35.60a	470.41 ± 38.72a

HB: haemoglobin; HCT: haematocrit; TIBC: total iron binding capacity. Values followed by different letters in each row differ significantly.