{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,15]],"date-time":"2026-09-15T09:28:02Z","timestamp":1789464482757,"version":"build-2803163510"},"reference-count":53,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2019,9,18]],"date-time":"2019-09-18T00:00:00Z","timestamp":1568764800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/100008921","name":"Ministry of Agriculture - Saskatchewan","doi-asserted-by":"publisher","award":["na"],"award-info":[{"award-number":["na"]}],"id":[{"id":"10.13039\/100008921","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100000199","name":"U.S. Department of Agriculture","doi-asserted-by":"publisher","award":["na"],"award-info":[{"award-number":["na"]}],"id":[{"id":"10.13039\/100000199","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Iron (Fe) deficiency is one of the most common nutritional disorders, and is mainly due to insufficient intake of bioavailable Fe. Chickpea (Cicer arietinum L.) was examined as a potential vehicle for Fe fortification. Fortificants (FeSO4\u00b77H2O (ferrous sulfate hepta-hydrate), FeSO4\u00b7H2O (ferrous sulfate mono-hydrate) and NaFeEDTA (ethylenediaminetetraacetic acid iron (iii) sodium salt)) were applied by a spraying and drying method. At 2000 \u00b5g g\u22121 iron fortificant, the fortified split desi seeds (dal), desi flour and kabuli flour supplied 18\u201319 mg, 16\u201320 mg and 11\u201319 mg Fe per 100 g, respectively. The overall consumer acceptability using a nine-point hedonic scale for sensory evaluation demonstrated that NaFeEDTA-fortified cooked chickpea (soup and chapatti) scored the highest among the three fortificants. Lightness (L*), redness (a*) and yellowness (b*) of Fe-fortified products changed over time. However, no organoleptic changes occurred. Fe bioavailability was increased by 5.8\u201310.5, 15.3\u201325.0 and 4.8\u20139.0 ng ferritin mg\u22121 protein for cooked split desi seeds (soup), desi chapatti and kabuli chapatti, respectively, when prepared using Fe-fortified chickpea. Desi chapatti showed significantly higher Fe bioavailability than the other two. The increase in Fe concentration and bioavailability in fortified chickpea products demonstrated that these products could provide a significant proportion of the recommended daily Fe requirement.<\/jats:p>","DOI":"10.3390\/nu11092240","type":"journal-article","created":{"date-parts":[[2019,9,18]],"date-time":"2019-09-18T11:01:15Z","timestamp":1568804475000},"page":"2240","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":23,"title":["Iron Fortification and Bioavailability of Chickpea (Cicer arietinum L.) Seeds and Flour"],"prefix":"10.3390","volume":"11","author":[{"given":"Tamanna A.","family":"Jahan","sequence":"first","affiliation":[{"name":"Department of Plant Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Albert","family":"Vandenberg","sequence":"additional","affiliation":[{"name":"Department of Plant Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Raymond P.","family":"Glahn","sequence":"additional","affiliation":[{"name":"Department of Food Science, USDA-ARS, Cornell University, Ithaca, NY 14853, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Robert T.","family":"Tyler","sequence":"additional","affiliation":[{"name":"Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Martin J. T.","family":"Reaney","sequence":"additional","affiliation":[{"name":"Department of Plant Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3583-3910","authenticated-orcid":false,"given":"Bunyamin","family":"Tar\u2019an","sequence":"additional","affiliation":[{"name":"Department of Plant Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2019,9,18]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"88","DOI":"10.2135\/cropsci2007.09.0020IPBS","article-title":"Harvest Plus: Breeding Crops for Better Nutrition","volume":"47","author":"Pfeiffer","year":"2007","journal-title":"Crop Sci."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"763S","DOI":"10.3945\/jn.110.130609","article-title":"Why Nutritional Iron Deficiency Persists as a Worldwide Problem","volume":"141","author":"Lynch","year":"2011","journal-title":"J. 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