E. Mitchikpe

Iron bioavailability from a lipid-based complementary food fortificant mixed with millet porridge can be optimized by adding phytase and ascorbic acid but not by using a mixture of ferrous sulfate and sodium iron EDTA.

I. Egli, R. Hurrell, J. Hounhouigan, 2013, The Journal of nutrition.

Total Iron Absorption by Young Women from Iron-Biofortified Pearl Millet Composite Meals Is Double That from Regular Millet Meals but Less Than That from Post-Harvest Iron-Fortified Millet Meals123

Colin I. Cercamondi, Joseph D. Hounhouigan, I. Egli, 2013, The Journal of nutrition.