@article{fdi:010061289,
  title = {{I}ron contamination during in-field milling of millet and sorghum},
  author = {{I}card-{V}erni{\`e}re, {C}hrist{\`e}le and {H}ama, {F}. and {G}uyot, {J}ean-{P}ierre and {P}icq, {C}hristian and {D}iawara, {B}. and {M}ouquet {R}ivier, {C}laire},
  editor = {},
  language = {{ENG}},
  abstract = {{N}utritionally, contaminant iron in foods may lead to overestimation of the satisfaction of iron requirement while iron deficiencies remain a widespread health problem. {I}ron contamination was measured in millet and sorghum grains after decortication and in-field milling using different equipments in {B}urkina {F}aso. {T}otal iron content did not change significantly after decortication, probably due to a balance between losses resulting from the removal of iron-rich peripheral parts and contamination. {T}otal iron contents increased significantly after mechanical milling irrespective of whether iron or corundum grindstones were used. {C}ontamination was highly variable, ranging from 3 to 6 mg iron/100 g {DM}, and was mainly due to wear of the milling equipment. {A}fter in vitro digestion of traditional cereal dishes prepared with iron-contaminated or uncontaminated flours, the contaminant iron was found mainly in the insoluble fraction. {O}nly in sorghum was a small proportion (4%) bioaccessible, showing that contaminant iron has poor nutritional interest.},
  keywords = {contamination ; decortication ; milling ; bioavailability ; phytate/iron ; molar ratio ; {B}urkina {F}aso ; {BURKINA} {FASO}},
  booktitle = {},
  journal = {{J}ournal of {A}gricultural and {F}ood {C}hemistry},
  volume = {61},
  numero = {43},
  pages = {10377--10383},
  ISSN = {0021-8561},
  year = {2013},
  DOI = {10.1021/jf402612k},
  URL = {https://www.documentation.ird.fr/hor/fdi:010061289},
}