Food-to-Food Fortification of a Traditional Pearl Millet Gruel with a Natural Source of β-Carotene (Sweet Potato) Improves the Bioaccessibility of Iron and Zinc

Table 3

Phytochemical composition of mashed sweet potato and fortified gruels.

Gruel	Carotenoids (mg/100 g DM)	Phytates (mg/100 g DM)	Polyphenols (mg/100 g DM)
P	70.35 ± 2.14^d	43.60 ± 0.07^c	0.44 ± 0.03^a
G0	0.57 ± 0.06^a	33.92 ± 0.22^a	0.40 ± 0.05^a
GP1	1.22 ± 0.09^b	35.14 ± 0.03^b	0.79 ± 0.02^b
GP2	1.23 ± 0.49^b	45.32 ± 0.07^c	0.87 ± 0.02^b
GP3	2.05 ± 0.35^c	47.61 ± 0.08^d	0.90 ± 0.07^c

DM: dry matter; P: mashed sweet potato; G0: control (unfortified gruel); GP1: gruel fortified with mashed sweet potato at 20%; GP2: gruel fortified with mashed sweet potato at 30%; GP3: gruel fortified with mashed sweet potato at 40%. Mean values in the same column with different superscript letters are significantly different ( < 0.05).