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 5

Bioaccessibility of iron and zinc.

Gruel	Bioaccessible iron (%)	Increase in bioaccessible iron (%)	Bioaccessible zinc (%)	Increase in bioaccessible zinc (%)
G0	31.49 ± 3.17^a	-	29.17 ± 3.55^a	-
GP1	39.58 ± 5.41^a	8.08	82.96 ± 3.25^b	53.79
GP2	58.45 ± 0.82^b	26.96	92.07 ± 4.73^b	62.92
GP3	50.34 ± 0.6^b	18.85	21.24 ± 1.08^a	−7.93

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).