FUNDAMENTALS OF FOOD TECHNOLOGY (1+1)

BIOTIN

Biotin is an anti-egg white injury factor. Biotin is present in human tissues and is necessary for bacterial growth.

Functions

• It is also necessary for normal gestation and lactation in experimental animals.
• It plays an important role in maintaining the skin structure and for the health of nervous system.
• It also acts as co-enzyme for carboxylation of acetyl-CoA to form malonyl-CoA in fatty acid metabolism.
Deficiency

• Deficiency of biotin among human beings is not common.
• Dermatitis of varying types on the necks, hands, arms and legs are seen.
• It was followed by lassitude, muscle pain, anorexia, nausea and anaemia. Injection of biotin results in rapid cure
Sources

• Good sources: Dried yeast, rice polishing, liver, groundnut, soyabean, whole cereals, legumes and fleshy foods
Requirements

• A normal balanced diet supplies the requirement of biotin. Its deficiency is not common.