Measurement of 1,10 phenanthroline colour complexes with free (Fe++) iron released after "in vitro digestion" of the food stuff was carried out. Intensity of colour produced was directly proportional to the amount of iron released from food which was measured spectrophotometrically. Results have shown a diverse amount of free iron in different foods. In general, it was observed that food processed by simple method and without spices contain comparatively high contents of iron.
SADIA SAIF ,ANEELA ANWAR ,FOUZIA S REHMANI ,
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