Abstract
Iron deficiency (ID) is one of the most common micronutrient deficiencies in the world. In addition to inadequate intake of iron, infection and blood loss are common causes of ID .Low cost intervention strategies that enhance the intake of dietary iron is a practical logical approach to combat iron deficiency especially among children . In this study, commonly used breakfast recipes in South India such as idli ,dosa , idiyappam, kichadi and kozhukattai were standardized and incorporated with millet mix powder comprising of barnyard millet , pearl millet, little millet and kodo millet . The breakfast recipes prepared with millet mix had significantly high iron content (p<0.01) compared to the standard recipe. In vitro bioavailability of iron was highest in dosa (46.93%) followed by kozhukattai (44.98%) idli (42.05%) kichadi (32.14%) and idiyappam (29.02%).Bioavailable iron was higher at lower pH, and as pH increases a decreasing trend on soluble and ionizable iron was observed. The study suggests that the promotion of consumption of millet incorporated foods can be an affordable simple strategy to increase iron intake. The findings reiterate the benefits of food based approaches for enhancing iron status of vulnerable segments of the population.