Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 47, Issue 8, Pages 1660-1668Publisher
WILEY
DOI: 10.1111/j.1365-2621.2012.03017.x
Keywords
Bioavailability; biofortification; cereal; decortication; iron; micronutrient; millet; phytate; iron ratio; phytate; zinc ratio; zinc
Categories
Funding
- European Union [211484]
Ask authors/readers for more resources
Two non-GMO biofortified and one traditional pearl millet varieties were compared in abrasive decortication studies to evaluate their potential for increasing iron and zinc content. The phytate-to-mineral ratios were used to estimate mineral bioavailability. Iron and zinc contents in the biofortified varieties Tabi and GB8735 were two to threefold higher than in the traditional variety. Iron content reached 7.2 and 6.7 mg per 100 g DM in the biofortified varieties, which corresponds to the target values of biofortification programs. Zinc content was, respectively, 5.6 and 4.1 mg per 100 g DM in the GB8735 and Tabi varieties. Because of the presence of phytate and other chelating factors that were only partially removed during decortication, there was no improvement in iron bioavailability in the biofortified varieties. But whatever extraction rate, phytate-to-zinc ratios ranged between 6 and 18; zinc absorption could be improved by using these biofortified varieties for food processing.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available