Table 4.
Composition of the experimental bean based diets 1–5.
| Ingredient | Fe Content1 | Standard Bean Diet | Biofortified Bean Diet |
|---|---|---|---|
| µg Fe/g, (n = 5, by Analysis) g/kg (by Formulation) | |||
| Biofortified-Fe Beans, SMC | 106.1 ± 0.204 | – | 346 |
| Standard-Fe Beans, G4825 | 57.10 ± 0.145 | 346 | – |
| Basmati Rice | 0.290 ± 0.006 | 135 | 135 |
| Pasta (non-enriched) | 11.48 ± 0.358 | 70 | 70 |
| Potato flakes | 10.26 ± 0.061 | 215 | 215 |
| Banana Chips | 7.510 ± 0.521 | 115 | 115 |
| Cabbage | 16.32 ± 0.400 | 30 | 30 |
| Tomato powder | 39.92 ± 1.187 | 16 | 16 |
| Orange sweet potatoes | 26.90 ± 0.611 | 73 | 73 |
| Vitamin/mineral premix (no Fe) 2 | 0.00 ± 0.00 | 70 | 70 |
| dl-Methionine | 0.00 ± 0.00 | 2.5 | 2.5 |
| Vegetable oil | 0.00 ± 0.00 | 30 | 30 |
| Choline chloride | 0.00 ± 0.00 | 0.75 | 0.75 |
| Total (g) | 1000 | 1000 | |
| Selected components | mean ± SEM, n = 5 (by analysis) 4 | ||
| Dietary Fe concentration (µg/g) | 33.7 ± 0.80 b | 48.7 ± 1.50 a | |
| Phytic acid (µg/g) 3 | 10,605 ± 742 b | 13,793 ± 1172 a | |
| Phytate:Fe molar ratio | 15.43 ± 0.85 a | 10.95 ± 0.65 b | |
1 Iron concentrations in the diets were determined by an inductively-coupled argon-plasma/atomic emission spectrophotometer (ICAP 61E Thermal Jarrell Ash Trace Analyzer, Jarrell Ash Co., Franklin, MA, USA) following wet ashing; 2 Vitamin and mineral premix provided/kg diet (330,002 Chick vitamin mixture; 230,000 Salt mix for chick diet; Dyets Inc., Bethlehem, PA, USA); 3 Method for determining phenol concentrations and phytate contents are described in the materials and methods section; 4 The specific Rwandese dietary formulation that was used in the study (Table 1) was achieved by a close consultation and approval of the HarvestPlus nutritionist team, and was based on the menus that were used during the human efficacy trial [23,24]. a,b: Within a row, means without a common letter are significantly different, p < 0.05.