International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 6, Issue:10, October, 2017

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(10): 2832-2840

Iron Bioavailability from Little Millet and Proso Millet Based Recipes
M. Mounika*, K. Uma Devi and S. Sucharitha Devi
Department of Foods and Nutrition, Post Graduate and Research Centre, Professor Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad-500030, Telangana, India
*Corresponding author

The present study entitled ‘‘Bioavailability of iron from little millet and proso millet based recipes’’ was conducted on four millet preparations namely dosa, idli, roti and rice, using two millets namely little millet and proso millet. The iron content of millets was 2.60g, 7.0g, in little millet, proso millet. Bio available iron in millet dosas was highest with 2.23in proso millet dosa and lowest with 2.15mg in little millet dosa with and 2.03mg from rice dosa. In millet idlis maximum 0.57 mg in proso millet idli and 0.125mg in control rice idli. In millet rotis maximum was found in proso millet roti with 0.10mg minimum was found in little millet roti with 0.08mg compared to control wheat roti with 0.25mg. Available iron in millet meals was maximum in proso millet meal with 4.39mg minimum in little millet meal with 3.71mg. Compared to control rice meal, proso millet meal had higher available iron. Significant difference was found in the bio available iron from any two millets and between millet meals and rice meal (p<0.05)

Keywords: Iron bioavailability, Little millet, Recipes.

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How to cite this article:

Mounika, M., K. Uma Devi and Sucharitha Devi, S. 2017. Iron Bioavailability from Little Millet and Proso Millet Based Recipes.Int.J.Curr.Microbiol.App.Sci. 6(10): 2832-2840. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.