IN-VITRO AND IN-VIVO AVAILABILITY OF IRON FROM HOME PROCESSED SUPPLEMENTARY FOODS

Four supplements, containing 16.47 +/- 0.48 to 17.67 +/- 0.55 mg iron/ 100 g and consisting of whole wheat. pearl millet, Bengalgram, greengr am, groundnuts, amaranth leaves (Amaranthus gangeticus) and jaggery, w ere developed, employing home processing methods of roasting and malti ng. Domestic processing increased the in vitro iron availability, due to lower levels of anti-nutrients. Pearl millet (Bajra)-based suppleme nted groups(III and IV) of rats showed significantly (P < 0.05) higher haemoglobin levels in blood than those fed wheat-based supplements (I and II) and similar levels to those of group fed on commercial food. The apparent absorption, balance and retention of iron in rats fed on pearl millet supplements was also significantly higher than those of w heat-based ones and commercial product fed group. The data showed that home processed supplement mixes of cereals, pulses, nuts and leafy ve getables being good sources of iron could improve iron status of young children of low income groups.