Maximising the bioaccessibility of iron and zinc of a complementary food mix through multiple strategies.

The investigation was undertaken to maximise the bioaccessibility of iron and zinc of a complementary food mix
by multiple approaches of dephytinisation and addition of organic acids. A wheat, pulse and oilseed protein flour
mix was dephytinized by phytase activation and different thermal treatments. As the mineral content of the mix
was low, the spray dried mix was fortified with different iron and zinc salts to identify the salt with the highest
bioaccessibility in this matrix. Based on the percent bioaccessibility, the mix with sodium iron EDTA and zinc
oxide was chosen for fortification. Bioaccessibility was enhanced by the addition of fruit powders and pure
organic acids. Fruit powders showed a significant increase, but citric acid at a higher dose was beneficial in
enhancing bioaccessible iron. The strategy of dephytinisation followed by fortification and the addition of fruit
powders or organic acids is promising in alleviating iron and zinc deficiencies.