Feasibility in fortification of sorghum (Sorghum bicolor L. Moench) and pearl millet (Pennisetum glaucum) flour with iron.

Fortification of staple foods with iron is one of the strategies to enhance the intake of this mineral. Millet
flours, which are the staple in countries like India, are less explored as vehicles for fortification. The
present investigation examined sorghum and pearl millet flours as vehicles for fortification with iron.
Sorghum and pearl millet flours were fortified with iron (6 mg/100 g), Ethylene diamine tetra amino acid
(EDTA) and folic acid and the bioaccessible mineral content was determined in vitro. The fortification
significantly increased the bioaccessible iron content in both flours; which was further enhanced
significantly by inclusion of EDTA. Products prepared from the fortified flours stored for a period of 30
and 60 days had lower bioaccessible iron content than those prepared from the freshly fortified flour
samples, but the same was significantly higher than in products prepared from un-fortified flours.
Fortification with iron did not adversely affect the bioaccessibility of the inherent zinc. Sorghum and
pearl millet can thus be exploited as vehicles for fortification with iron to provide higher amounts of total
and bioaccessible iron.