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Double fortification of sorghum (Sorghum bicolor L. Moench) and finger millet (Eleucine coracana L. Gaertn) flours with iron and zinc.

Bhumika, Tripathi and Kalpana, Platel and Srinivasan, K. (2012) Double fortification of sorghum (Sorghum bicolor L. Moench) and finger millet (Eleucine coracana L. Gaertn) flours with iron and zinc. Journal of Cereal Science, 55. pp. 195-201. ISSN 0733–5210

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Abstract

Finger millet and sorghum flours were used as vehicles for double fortification with ferrous fumarate, zinc stearate and EDTA. The iron and zinc salts were added at levels that provided 60 mg iron and 50 mg zinc per kg of flour. EDTA was added at levels equimolar to the added iron. The double-fortified finger millet and sorghum flours contained bioaccessible zinc contents of 0.83 and 1.63 mg/100 g, respectively, while the respective bioaccessible iron contents were 2.39 and 2.63 mg/100 g. The exogenous iron and zinc did not mutually interfere with their bioaccessibility. The shelf-life of the fortified flours was also satisfactory up to a period of 60 days, as indicated by the moisture and free fatty acid contents in the fortified flours. Double fortification of the millet flours did not negatively alter the sensory quality of the products prepared from them. The RDA for iron and zinc of Indian children, women and men can be sufficiently met with approximately 4 dumplings or 9 rotis. The use of such qualitatively and quantitatively rich flours can be promoted through welfare programs to reduce and subsequently eradicate iron and zinc deficiency.

Item Type: Article
Uncontrolled Keywords: Millets, Double fortification, Iron, Zinc
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Feb 2012 05:47
Last Modified: 07 Dec 2016 13:10
URI: http://ir.cftri.com/id/eprint/10654

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