Influence of milling method and peanut extract on in vitro iron availability from maize and sorghum flour gruels
1990
Maize and sorghum flours were milled by four different methods (a traditional, semi-traditional, mechanical and industrial method). Iron availability was estimated by an in vitro technique. The total, soluble and ionizable (available) iron as well as the phytate and neutral detergent fiber content of the gruels varied with type of flour and also with amount of peanut used in the preparation. The ionizability of iron decreased with increases in phytate and neutral detergent fiber. Iron in the gruels from flours milled by the traditional method was more available than that in other gruels.
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