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 4

Ash, total iron, and total zinc contents of mashed sweet potato and fortified gruels.

Gruel	Ash (g/100 g DM)	Total iron (mg/100 g DM)	Total zinc (mg/100 g DM)
P	1.50 ± 0.50^a	3.15 ± 0.60^a	0.71 ± 0.04^a
G0	4.4 ± 0.01^d	5.42 ± 1.86^d	2.44 ± 0.07^c
GP1	2.5 ± 0.01^b	4.53 ± 0.12^c	2.08 ± 0.04^b
GP2	3.0 ± 0.10^c	3.93 ± 1.73^b	2.19 ± 0.10^b
GP3	3.0 ± 0.01^c	3.65 ± 0.07^a	2.05 ± 1.77^b

DM: dry matter; P: mashed sweet potato; 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).