| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543442 | Food Chemistry | 2011 | 6 Pages |
Abstract
⺠Finger millet flour was explored for its suitability as a vehicle for fortification with iron. ⺠Ferrous fumarate and ferric pyrophosphate used as fortificants were found to be equally effective. ⺠Inclusion of EDTA and folic acid along with the iron salts significantly increased the bioaccessibility of iron from the fortified flours. ⺠The fortified flours were stable up to a period of 60 days. ⺠Heat processing of the flours improved the bioaccessibility of iron from them.
Related Topics
Physical Sciences and Engineering
Chemistry
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Authors
Bhumika Tripathi, Kalpana Platel,