Effects of food-to-food fortification of wholegrain sorghum porridge with mango fruit pulp and amaranth leaf powders on total and percentage bioaccessible iron and zinc

This study investigated the effect of food-to-food fortification (FtFF) of wholegrain sorghum porridges with mango fruit powder (rich in organic acids) and amaranth leaf powder (rich in minerals) on iron and zinc bioaccessibility in comparison with conventional fortification and ascorbic and citric acid inclusion.<b> </b>Sorghum FtFF with mango and amaranth increased the total bioaccessible iron and zinc when compared to sorghum porridge. This is likely due to amaranth’s high iron and zinc contents and the mango’s considerable amounts of citric and ascorbic acids, which can form soluble chelates with iron and/or zinc, thereby preventing the chelating effects of phytates and polyphenols. Ascorbic acid can also reduce Fe³⁺ to the more bioaccessible Fe²⁺. FtFF of sorghum with mango, FeSO₄, and ZnSO₄ increased the total and percentage bioaccessible iron and zinc, whereas FtFF with mango and amaranth increased the percentage bioaccessible zinc and decreased the percentage bioaccessible iron. FtFF with mango and amaranth decreased the percentage of bioaccessible iron, most likely due to the amaranth’s high phytate and polyphenols, which can form insoluble complexes with divalent minerals.<br>