References
- Aboubacar A, Kirlies AW, Oumaraou M. 1999. Important attributes affecting consumer acceptance of sorghum porridge in West Africa as related to quality tests. J Cereal Sci. 30:217–225.
- ASTM. 1996. Sensory testing methods. In: Chamber IV E, Wolf MB. editors. ASTM Manual 26. West Conshohocken, PA: ASTM. 54–72.
- Camara F, Amaro MA, Barbera R, Clemente G. 2005. Bioaccessibility of minerals in school meals: Comparison between dialysis and solubility methods. Food Chem. 92:481–489.
- Dary O. 2002. Staple food fortification with iron: a multifactorial decision. Nutr Rev. 60 7: S34–S41.
- Dary O, Freire W, Kim S. 2002. Iron compounds for food fortification: guidelines for Latin America and Carribean 2002. Nutr Rev. 60 1: S50–S61.
- Davidsson L, Kastenmayer P, Szajewska H, Hurrell RF, Barclay D. 2000. Iron bioavailabiity in infants from infant cereal fortified with ferric pyrophosphate or ferrous fumarate. Am J Clin Nutr. 71:1597–1602.
- Food and Drug Administration. 1996. Food additives permitted for direct addition to food for human consumption; Folic acid (folacin). Federal Register. 61:8797–8807.
- Gillooly M, Bothwell TH, Torrance JD, MacPhail AP, Derman DP, Bezwoda WR, Mills W, Charlton RW. 1983. The effects of organic acid, phytates and polyphenols on the absorption of iron from vegetables. Br J Nutr. 49:331–341.
- Hallberg L, Brune M, Rossander L. 1989. Iron absorption in man: ascorbic acid and dose dependent inhibition of phytate. Am J Clin Nutr. 49:140–144.
- Hurrel RF. 1997. Preventing iron deficiency through food fortification. Nutr Rev. 55 6: 210–222.
- Hurrell RF. 2002. Fortification: Overcoming technical and practical barriers. J Nutr. 132:806S–812S.
- Hurrell RF, Jacob S. 1996. Role of food industry in iron nutrition: iron intake from industrial food products. In: Hallberg L, Asp N-G. editors. Iron Nutrition in Heath and Disease. London: John Libbey & Company. 339–347.
- Hurrell RF, Juillerat MA, Reddy MB, Lynch SR, Dassenko SA, Cook JD. 1992. Soy protein, phytate and iron absortption in humans. Am J Clin Nutr. 56:573–578.
- Joint FAO/WHO Expert Committee on Food Additives. 1993. Report of Forty First Meeting of the Joint FAO/WHO Expert Committee on Food Additives. Geneva: WHO.
- Joint FAO/WHO Expert Committee on Food Additives. 1999. Report of Fifty Third Meeting of the Joint FAO/WHO Committee on Food Additives. Geneva: WHO.
- Mathew AE, Mohanty JP, Behera UC, Shivkumar B, Nair MK. 1999. Why food fortification?. Nutrition. 33 1: 12–22.
- Mehansho H. 2006. Iron fortification technology development: new approaches. J Nutr. 136:1059–1063.
- Murty DS, Kumar KA. 1995. Traditional uses of sorghum and millets. In: Dendy DAV. editors. Sorghum and Millets: Chemistry and Technology. St Paul, MN: AACC International. 185–221.
- Stone S, Sidel JL. 1998. Sensory Evaluation of Food. Redwood City, CA: Academic Press. 111.
- Stuijvenberg ME, Smuts CM, Lombard CJ, Dhansay MA. 2008. Fortifying brown bread with sodium iron EDTA, ferrous fumarate, or electrolytic iron does not affect iron status in South African children. J Nutr. 138:782–786.
- Tripathi B, Chetana Platel K. 2010. Fortification of sorghum (Sorghum vulgare) and pearl millet (Pennisetum glaucum) flour with zinc. J Trace Elem Med Biol. 24:257–262.