Table 1.
Composition of the experimental diets.
| Diet Ingredient | Control | Biofortified |
|---|---|---|
| g/Kg (by formulation) | ||
| Control white wheat flour | 800 | — |
| Biofortified white wheat flour | — | 800 |
| skim milk, dry | 99.75 | 99.75 |
| DL-methionine | 2.5 | 2.5 |
| corn oil | 27 | 27 |
| choline chloride | 0.75 | 0.75 |
| vitamin/mineral premix (no Fe/Zn) | 70 | 70 |
| Selected Components | Control | Biofortified |
| Dietary Fe (µg/g) | 25.9 ± 0.12 | 28.9 ± 0.13*** |
| Dietary Zn (µg/g) | 16.6 ± 0.06 | 19.2 ± 0.03*** |
| Dietary NA (µmol/g) | 18.1 ± 0.32 | 33.0 ± 0.21*** |
| Dietary DMA (µmol/g) | 19.5 ± 0.16 | 34.1 ± 0.74*** |
| Dietary Phytate (mg/g) | 0.5 ± 0.09 | 0.5 ± 0.08 |
| Total Fiber (µg/g) | 19.9 ± 0.18 | 23.8 ± 1.12 |
| Total Protein (%) | 13.47 ± 0.08 | 13.67 ± 0.08 |
| Total Carbon (%) | 41.90 ± 0.13 | 41.30 ± 0.13 |
| Phytate: Fe molar ratio | 1.63 | 1.46 |
Component values represent mean ± SEM of at least four technical replicates. Asterisks denote significant differences for p ≤ 0.001 (***) as determined by Student’s t-test.