Nutrient Availability in Deep Fried Flat Breads Prepared with Bran Enriched and Mineral Fortified Whole and Refined Wheat Flour

The objective was to determine nutrient availability in wheat based deep fried flat breads enriched with wheat bran (WB) and/or minerals. Products prepared either with whole (WWF) or refined wheat (RWF), enriched with WB (10 or 20%) and fortified with either iron or zinc (10 or 20 mg/100 g) were analyzed for total and in vitro digestible/ bioaccessible nutrients (protein, starch, iron, zinc, calcium). Results showed that RWF products had lower protein, iron, zinc and calcium and higher starch content compared to WWF products. Added bran and mineral increased mineral content and did not influence protein digestibility. In iron and zinc added WWF products, 7.0-7.6% and 8.1-9.5% of respective mineral was bioaccessible. These values were comparatively higher for RWF products indicating higher availability of mineral fortificants. WB added with fortificants reduced bioaccessibility of respective minerals marginally. In conclusion, mineral fortification with or without bran enrichment can improve the nutritional quality of wheat products.