Table 5.
Selenium content in composite meals prepared based on rice, wheat, finger millet and sorghum
| Composite meal | Total Se content (ng/g dry weight) | Bioaccessible Se (%) | Bioaccessible Se (ng/g fresh weight) |
|---|---|---|---|
| Rice based | 150.0 ± 13.7 | 18.0 ± 0.9 | 26.9 ± 1.0 |
| Wheat based | 216.6 ± 5.3 | 12.7 ± 1.1 | 27.6 ± 0.9 |
| Finger millet based | 228.8 ± 14.3 | 14.3 ± 1.2 | 32.8 ± 1.3 |
| Sorghum based | 170.0 ± 10.0 | 16.6 ± 0.9 | 28.2 ± 0.9 |
Values are expressed as mean ± SEM of five replicate analyses