Food-to-Food Fortification of a Traditional Pearl Millet Gruel with a Natural Source of β-Carotene (Sweet Potato) Improves the Bioaccessibility of Iron and Zinc

Table 2

Organoleptic characteristics of the fortified pearl millet gruels.

Gruel	Taste	Odour	Colour	Texture	Overall acceptability
G0	3.46 ± 1.04^bc	3.20 ± 1.18^a	2.50 ± 1.07^a	3.33 ± 1.34^ab	3.50 ± 0.90^ab
GP1	3.93 ± 1.01^d	3.33 ± 1.29^a	3.36 ± 1.15^b	3.73 ± 1.22^b	3.80 ± 1.03^b
GP2	3.26 ± 1.08^ab	3.16 ± 1.14^a	3.50 ± 1.00^b	3.13 ± 1.27^ab	3.36 ± 0.96^a
GP3	3.70 ± 0.79^cd	3.20 ± 1.27^a	3.30 ± 1.05^b	2.80 ± 1.37^a	3.73 ± 0.82^b

G0: control (unfortified gruel); GP1: gruel fortified with mashed sweet potato at 20%; GP2: gruel fortified with mashed sweet potato at 30%; GP3: gruel fortified with mashed sweet potato at 40%. Mean values in the same column with different superscript letters are significantly different ( < 0.05).