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ijfs12460-sup-0001-FigS1.TIFimage/tif507KFigure S1. Percentage of variation of bioavailable iron in different treatments of sorghum [treatments: s (slurry), c (cooked porridge), f (fermented slurry) and fc (fermented and cooked porridge)].
ijfs12460-sup-0002-TableS1-S3.docxWord document18K

Table S1. Effect of sorghum variety and food processing on total protein content (mg mL−1) of DLD-1 cells.

Table S2. Effect of sorghum variety and food processing methods on GPx activity (mU mL−1) of DLD-1 cells.

Table S3. Percentage (%) of bioavailable iron in 50 g of dry matter (corresponding to about 250 g of porridge) of sorghum varieties undergoing different treatmentsA.

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