TABLE 3.
Mean iron (Fe) and zinc (Zn) concentration, ng ferritin/mg protein, relative iron bioavailability, and phytic acid concentration of 5 cooked freeze-dried lentil samples (n = 3) from each of the 3 milled lentil product types (red football, red split, and yellow split)1
Fortified and unfortified cooked lentil samples | Mean (95% CI) | RFeB% increase/decrease compared with control | ||||||
---|---|---|---|---|---|---|---|---|
Sample no. | Fe added from NaFeEDTA, mg | Zn added from ZnSO4.H2O, mg | Fe, mg/100 g of lentils | Zn, mg/100 g of lentils | ng Ferritin/mg protein | RFeB% | Phytic acid, mean (95% CI), mg/g | |
Red football | ||||||||
12 | Unfortified control | 7.6 (0.6)a | 4.3 (0.2)a | 10.8 (1.4)b | 91.3 | 0.0 | 0.63 (0.08)a,b | |
23 | 0.0 | 12 | 7.7 (0.3)a | 15.5 (0.3)e | 6.1 (0.5)a | 51.7 | -43.4 | 0.62 (0.09)b |
34 | 24 | 0.0 | 27.5 (0.3)b | 4.5 (0.1)b | 26.0 (2.4)c | 220.1 | 141.1 | 0.55 (0.01)c |
45 | 16 | 8 | 27.1 (1.9)b | 13.9 (0.2)c | 27.6 (9.4)d | 233.1 | 155.4 | 0.51 (0.11)d |
55 | 24 | 12 | 28.6 (0.3)c | 15.1 (0.2)d | 36.4 (4.0)e | 307.3 | 236.6 | 0.53 (0.03)d |
Red split | ||||||||
12 | Unfortified control | 7.3 (0.2)a | 4.3 (0.1)a | 7.9 (2.1)a | 113.6 | 0.0 | 0.83 (0.15)a | |
23 | 0.0 | 12 | 7.4 (0.2)a | 15.2 (0.2)d | 8.2 (3.7)a | 116.1 | 2.1 | 0.80 (0.14)b |
34 | 24 | 0.0 | 31.1 (1.5)c | 4.4 (0.1)a | 28.9 (1.8)b | 411.1 | 261.7 | 0.71 (0.02)c |
45 | 16 | 8 | 28.0 (2.0)b | 13.4 (0.6)b | 32.3 (7.0)b,c | 459.4 | 304.3 | 0.73 (0.07)c |
55 | 24 | 12 | 31.6 (1.2)c | 14.6 (0.1)c | 36.7 (10.1)c | 521.8 | 359.2 | 0.71 (0.18)c |
Yellow split | ||||||||
12 | Unfortified control | 5.9 (0.3)a | 3.9 (0.1)a | 19.9 (7.5)a | 122.0 | 0.00 | 0.96 (0.16)a | |
23 | 0.0 | 12 | 6.1 (0.3)a | 13.9 (0.3)d | 12.8 (8.8)a | 78.1 | -36.00 | 0.92 (0.04)b |
34 | 24 | 0.0 | 21.6 (0.5)b | 3.9 (0.1)a | 40.1 (12.1)b | 245.5 | 101.16 | 0.87 (0.19)c |
45 | 16 | 8 | 29.9 (1.1)c | 12.1 (0.4)b | 70.0 (31.7)c | 428.9 | 251.47 | 0.79 (0.11)d |
55 | 24 | 12 | 32.9 (1.0)d | 13.2 (0.3)c | 84.8 (19.0)d | 519.5 | 325.67 | 0.79 (0.11)d |
Means with different superscript letters within columns are significantly different, P < 0.0001. RFeB%, relative iron bioavailability.
Unfortified control lentils polished with 0.5% canola oil.
Zn-fortified lentils with ZnSO4.H2O.
Fe-fortified lentils with NaFeEDTA.
Dual-fortified lentils with NaFeEDTA and ZnSO4.H2O.