Mounika, M. and Uma Devi, K. and Sucharitha Devi, S. (2017) Bioavailability of iron from foxtail millet and sorghum millet recipes. International Journal of Agricultural, 7 (4). pp. 703-708.
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Abstract
The present study entitled ‘‘Bioavailability of iron from foxtail millet and sorghum based recipes’’ was conducted on four millet preparations namely dosa, idly, roti and rice, using two millets namely foxtail millet, sorghum. The iron content of millets was 2.69g, 4.0g, in foxtail millet, sorghum. Bio available iron in millet dosas was least with 1.71mg in foxtail millet dosa and highest with 2.85 in sorghum millet dosa with and 2.03mg from rice dosa. In millet idles maximum 2.22mg in foxtail millet idly and 0.125mg in control rice idli. In millet rotis maximum was found in sorghum millet roti with 2.158mg compared to control wheat roti with 0.25mg. Available iron in millet meals was maximum in foxtail millet meal with 2.03mg. Compared to control rice meal, foxtail millet and sorghum millet meal had higher available iron. Significant difference was found in the bio available iron from any two millets and between millet meals and rice meal (p<0.05).
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Millets, Dosa, Idly, Roti and Meal & Iron Availability |
| Author Affiliation: | Department of Foods and Nutrition, Post Graduate and Research Centre Professor Jayashankar, Telangana State Agricultural University Rajendranagar, Hyderabad |
| Subjects: | Food Security/Food Production/Nutrition |
| Divisions: | Millet |
| Depositing User: | Mr T L Gautham |
| Date Deposited: | 18 Jan 2019 10:58 |
| Last Modified: | 18 Jan 2019 10:58 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/15771 |
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