Some investigation on trace elements content of Iranian breads using neutron activation analysis and atomic absorption spectroscopy

Since bread is consumed as a principal dietary staple by the majority of Iranian communities, actual natural portion of required protein and energy are provided via bread. Therefore, with respect to this matter, a considerable amount of needed minerals must also be met through this way. Literature survey indicates some elemental deficiencies as the result of consumption of bread in Iran. On the other hand, essentiality of these elements to human which are mostly in the range of trace amounts, makes this investigation very much important and interesting from both sides, nutritionally and instrumentally. To meet the above requirements, applications of very sensitive analytical tools are unavoidable. Hence, atomic absorption spectroscopy and neutron activation analysis both RNAA and INAA are employed. Results are controversial and constructive