%0 Journal Article
%9 ACL : Articles dans des revues avec comité de lecture répertoriées par l'AERES
%A Icard-Vernière, Christèle
%A Hama, F.
%A Guyot, Jean-Pierre
%A Picq, Christian
%A Diawara, B.
%A Mouquet Rivier, Claire
%T Iron contamination during in-field milling of millet and sorghum
%D 2013
%L fdi:010061289
%G ENG
%J Journal of Agricultural and Food Chemistry
%@ 0021-8561
%K contamination ; decortication ; milling ; bioavailability ; phytate/iron ; molar ratio ; Burkina Faso
%K BURKINA FASO
%M ISI:000326487700024
%N 43
%P 10377-10383
%R 10.1021/jf402612k
%U https://www.documentation.ird.fr/hor/fdi:010061289
%> https://www.documentation.ird.fr/intranet/publi/2013/12/010061289.pdf
%V 61
%W Horizon (IRD)
%X Nutritionally, contaminant iron in foods may lead to overestimation of the satisfaction of iron requirement while iron deficiencies remain a widespread health problem. Iron contamination was measured in millet and sorghum grains after decortication and in-field milling using different equipments in Burkina Faso. Total 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. Total iron contents increased significantly after mechanical milling irrespective of whether iron or corundum grindstones were used. Contamination was highly variable, ranging from 3 to 6 mg iron/100 g DM, and was mainly due to wear of the milling equipment. After in vitro digestion of traditional cereal dishes prepared with iron-contaminated or uncontaminated flours, the contaminant iron was found mainly in the insoluble fraction. Only in sorghum was a small proportion (4%) bioaccessible, showing that contaminant iron has poor nutritional interest.
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