Table 2.
The interaction effects between food matrices (cooked split desi seeds (soup), desi chapatti and kabuli chapatti) and fortificants (FeSO4·7H2O, FeSO4·H2O and NaFeEDTA) on Fe bioavailability (ng ferritin mg−1 protein).
| Food Matrix | Fortificants | Fe Bioavailability (ng Ferritin mg−1 Protein) |
|---|---|---|
| Cooked split desi seeds (soup) | Control | 5.8 b |
| FeSO4·7H2O | 9.0 a,b | |
| FeSO4·H2O | 8.9 a,b | |
| NaFeEDTA | 10.5 a | |
| Desi chapatti | Control | 15.3 b |
| FeSO4·7H2O | 25.0 a | |
| FeSO4·H2O | 21.5 a,b | |
| NaFeEDTA | 14.6 b | |
| Kabuli chapatti | Control | 4.8 c |
| FeSO4·7H2O | 9.0 a | |
| FeSO4·H2O | 8.2 a,b | |
| NaFeEDTA | 5.8 b,c |
Means in the same column with same letters are not significantly different based on LSD tests (p > 0.05).