Bioavailability and Bioactivity of Selenium from Wheat ( Triticum aestivum), Maize ( Zea mays), and Pearl Millet ( Pennisetum glaucum), in Selenium-Deficient Rats.

This study examined the bioavailability and bioactivity of selenium (Se) from staple cereals, wheat, pearl millet, and maize, in Se-deficient rats (Wistar strain (OUT-Wister, IND-cft (2c)). The bioavailability and bioactivity of Se were determined by measuring the Se contents of the tissue and organs and activities of Se-dependent enzymes. Se-deficient rats were repleted with Se through wheat, pearl millet, and maize. The wheat diet exhibited the highest bioavailability of Se, followed by pearl millet and maize. The bioactivity of Se, as indicated by the activity of the Se-dependent enzymes, was found to be significantly ( p < 0.001) higher in the organs of rats fed the wheat diet, followed by pearl millet and maize diets. The deficiency of Se resulted in a significant decrease ( p < 0.001) in the activity of antioxidant enzymes in circulation and organs. The staples wheat, pearl millet, and maize have a high bioavailability of Se.

Effect of sulfur-containing spices on the bioaccessibility of trace minerals from selected cereals and pulses.

BACKGROUND: Garlic and onion, which are rich in organo-sulfur compounds, are reported to enhance the bioaccessibility of Ca, Mg, Fe and Zn; however, there is a lack of similar information on the bioaccessibility of copper, manganese and chromium. Therefore, the present study aimed to determine the effect of exogenous garlic and onion on the bioaccessibility of these trace minerals from selected food grains. The effect of two levels of garlic (0.25 and 0.5 g/10 g grain-1 ) and onion (1.5 and 3 g/10 g grain-1 ) on the bioaccessibility of these trace minerals from two representative cereals and pulses was determined by employing an in vitro dialysability procedure. RESULTS: Both garlic and onion significantly improved the bioaccessibility of Cu, especially when added at the higher level, in most of the foods examined. The enhancing effect of garlic on Mn bioaccessibility was found in cooked sorghum and chickpea, whereas onion significantly improved Mn bioaccessibility in cooked rice and chickpea. The addition of both spices did not exert any enhancing effect on Cr bioaccessibility from the cereals and pulses. CONCLUSION: The bioaccessibility of Cu, as well as Mn to a lesser extent, from vegetarian diets can be significantly improved by incorporating garlic and onion in the diet. © 2016 Society of Chemical Industry.

Influence of domestic processing on the bioaccessibility of selenium from selected food grains and composite meals.

Selenium, an ultra trace element with several health beneficial attributes, should be mainly derived from dietary sources. Since food processing is likely to alter the bioavailability of micronutrients, the influence of such processing such as germination and fermentation on selenium content and bioaccessibility, information on which is lacking, was examined in this study. Bioaccessibility of selenium from four cereal-based composite meals was also studied. Chickpea, green gram and finger millet were employed to study the effect of germination, and for effect of fermentation, batters used in preparation dosa, idli and dhokla were used. Soaking the grains in water as a part of germination and fermentation brought about a decrease in selenium content, while its bioaccessibility was not affected. The information on the loss of selenium during soaking and heat processing of the germinated grains is novel. Fermentation resulted in a further decrease in selenium content, the percent decrease ranging from 26 to 47 in the batters. Similar decreases were seen in the bioaccessible selenium content as a result of soaking and fermentation. Cooking of the fermented batters, however, significantly enhanced the bioaccessibility of selenium from dosa and dhokla by 44 and 71 %, respectively. Selenium content of the four meals ranged from 150 to 228.8 ng/g. Bioaccessible selenium was highest in the finger millet-based meal (32.8 ng/g), followed by sorghum, wheat and rice-based meals. The present investigation thus provides vital and novel information on selenium content and bioaccessibility from foods subjected to processing as is commonly practiced in Indian households.

Supplemental levels of iron and calcium interfere with repletion of zinc status in zinc-deficient animals.

Negative interactions between minerals interfering with each other's absorption are of concern when iron and calcium supplements are given to pregnant women and children. We have previously reported that supplemental levels of iron and calcium inhibit the bioaccessibility of zinc, and compromise zinc status in rats fed diets with high levels of these two minerals. The present study examined the effect of supplemental levels of iron and calcium on the recovery of zinc status during a zinc repletion period in rats rendered zinc-deficient. Iron and calcium, both individually and in combination, significantly interfered with the recovery of zinc status in zinc deficient rats during repletion with normal levels of zinc in the diet. Rats maintained on diets containing supplemental levels of these two minerals had significantly lower body weight, and the concentration of zinc in serum and organs was significantly lower than in zinc-deficient rats not receiving the supplements. Iron and calcium supplementation also significantly inhibited the activity of zinc-containing enzymes in the serum as well as liver. Both iron and calcium independently exerted this negative effect on zinc status, while their combination seemed to have a more prominent effect, especially on the activities of zinc containing enzymes. This investigation is probably the first systematic study on the effect of these two minerals on the zinc status of zinc deficient animals and their recovery during repletion with normal amounts of zinc.

Compromised zinc status of experimental rats as a consequence of prolonged iron & calcium supplementation.

BACKGROUND & OBJECTIVES: Iron supplementation is usually given to pregnant and lactating women who may also have marginal deficiency of zinc. The negative impact of supplemental iron and calcium on zinc status is a cause of concern. The present investigation was undertaken to examine the effect of inclusion of iron and calcium in the diet at supplementary levels on zinc status of experimental rats. METHODS: Groups of experimental rats were maintained on diets supplemented with iron (Molar ratio - Zn:Fe 1:30) and calcium (Molar ratio - Zn:Ca 1:667) both individually and in combination for six weeks. Zinc status of these rats was assessed by determining zinc concentration in circulation and in organs, and the activities of zinc containing enzymes in serum and liver. RESULTS: The zinc status of experimental rats receiving supplemental levels of iron and calcium was significantly compromised. Zinc concentration in serum, kidney, spleen and liver was reduced significantly by both these minerals. Six weeks of supplementation of iron and calcium individually, significantly reduced the activity of liver and serum superoxide dismutase and alkaline phosphatase. Activity of liver alcohol dehydrogenase was lowered in calcium supplemented group and in calcium + iron supplemented group, while that of carbonic anhydrase was significantly reduced by iron, calcium and their combination. INTERPRETATION & CONCLUSIONS: Supplemental levels of iron and calcium, both individually and in combination, significantly compromised the zinc status of experimental rats. This negative effect of these two minerals was more prominent when these were supplemented for a period of six weeks.

Bioaccessibility of selenium, selenomethionine and selenocysteine from foods and influence of heat processing on the same.

Selenium (Se) is an essential nutrient with diverse physiological functions. The selenium content of commonly consumed cereals, pulses and green leafy vegetables (GLV) was determined. Bioaccessibility of Se, and its organic forms selenomethionine (SeMet), and selenocysteine (SeCys2) was also examined, and the effect of heat processing on the same was studied. The bioaccessibility of Se in cereals ranged from 10% to 24%, that of pulses was between 12% and 29%, and of GLV, 10-31%. The concentration of SeMet in the dialysates of the cereals, pulses and GLV ranged from 5.15 to 28.7, 2.7 to 36.2, and 0.03 to 5ngg(-1), respectively. The concentration of SeCys2 in the dialysates of the foods examined was negligible. Heat processing significantly decreased the bioaccessibility of Se, SeMet and SeCys2. This is the first report on the bioaccessibility of Se and its major organic forms from commonly consumed staples, and the effect of heat processing on the same.

Bioavailability of Micronutrients from Plant Foods: An Update.

Deficiencies of iron, zinc, iodine and vitamin A are widespread in the developing countries, poor bioavailability of these micronutrients from plant-based foods being the major reason for their wide prevalence. Diets predominantly vegetarian are composed of components that enhance as well as inhibit mineral bioavailability, the latter being predominant. However, prudent cooking practices and use of ideal combinations of food components can significantly improve micronutrient bioavailability. Household processing such as heat treatment, sprouting, fermentation and malting have been evidenced to enhance the bioavailability of iron and ß-carotene from plant foods. Food acidulants amchur and lime are also shown to enhance the bioavailability of not only iron and zinc, but also of ß-carotene. Recently indentified newer enhancers of micronutrient bioaccessibility include sulphur compound-rich Allium spices-onion and garlic, which also possess antioxidant properties, ß-carotene-rich vegetables-carrot and amaranth, and pungent spices-pepper (both red and black) as well as ginger. Information on the beneficial effect of these dietary compounds on micronutrient bioaccessibility is novel. These food components evidenced to improve the bioavailability of micronutrients are common ingredients of Indian culinary, and probably of other tropical countries. Fruits such as mango and papaya, when consumed in combination with milk, provide significantly higher amounts of bioavailable ß-carotene. Awareness of the beneficial influence of these common dietary ingredients on the bioavailability of micronutrients would help in devising dietary strategies to improve the bioavailability of these vital nutrients.

Assessment of zinc deficiency and effect of dietary carrot, amchur and onion on zinc status during repletion in zinc-deficient rats.

BACKGROUND: Food acidulants, ß-carotene-rich vegetables and sulfur compound-rich Allium spices are known to improve zinc bioaccessibility from food grains. This animal study evaluated the positive influence of these promoters of zinc bioaccessibility on zinc status during zinc repletion in Wistar rats previously rendered zinc-deficient by feeding a zinc-deficient semi-synthetic diet for 4 weeks. Groups of these zinc-deficient animals were subsequently maintained on a zinc-containing grain-based diet for 2 weeks. Various experimental diets consisted of the grain-based diet supplemented with (1) carrot, (2) onion, (3) amchur, (4) carrot + amchur and (5) onion + amchur. RESULTS: Zinc deficiency was confirmed by lower zinc concentration in tissues and bones and lower activity of zinc-containing enzymes. Zinc concentration was 10-15% lower in serum, liver and kidney of zinc-deficient rats. Bone weight in zinc-deficient rats was 20% lower than that in normal rats. Activities of zinc-containing enzymes (hepatic superoxide dismutase and alcohol dehydrogenase and serum alkaline phosphatase) were lower in the zinc-deficient group. Animals fed diets supplemented with these promoters of zinc bioaccessibility showed better zinc status in tissues and bones compared with those repleted with the control stock diet. CONCLUSION: This animal study supports the claim of promoters of zinc bioaccessibility for improving zinc status, which may find practical application.

Promoting influence of combinations of amchur, ß-carotene-rich vegetables and Allium spices on the bioaccessibility of zinc and iron from food grains.

Deficiencies of iron and zinc among the population dependent on plant foods necessitate strategies to maximize their bioavailability. In this context, specific combinations of promoters of iron and zinc bioaccessibility-namely, amchur (0.75 g/10 g), ß-carotene-rich vegetables (2.5 g/10 g) and Allium spices (1.5 g/10 g)-were evaluated for a possible additive/synergistic effect on the bioaccessibility of iron and zinc from food grains. The positive influence on the bioaccessibility of iron was additive in the case of combinations of amchur-carrot, amchur-garlic, onion-carrot, and onion-amaranth in a few specific grains. Positive influence on the bioaccessibility of iron was even synergistic for combinations of amchur-onion and amchur-garlic in a few grains. The influence of amchur-garlic and amchur-onion was additive while the combination of amchur-amaranth and amchur-garlic produced a synergistic-promoting influence on zinc bioaccessibility in a few instances. This observation would be useful in evolving dietary strategies to maximize the bioavailability of minerals from grains.

Influence of combinations of promoter and inhibitor on the bioaccessibility of iron and zinc from food grains.

Inherent phytic acid and tannins interfere with bioavailability of iron and zinc from plant-based foods. Food acidulants, ß-carotene-rich vegetables and Allium spices are understood to promote mineral bioaccessibility (an estimate of bioavailability using in vitro method) from food grains. In this study, we have verified whether these promoters would counter negative effects of phytate and tannin on bioaccessibility of iron and zinc from grains. Combinations of promoters - amchur, carrot and onion with phytic acid and tannin exogenously added individually were examined for their influence on iron and zinc bioaccessibility from the food grain. Effect of these promoters was generally dominant in the presence of phytic acid or tannic acid. The negative effect of the inhibitor was not only annulled, but also the positive influence of the promoter was fully retained. This information helps to evolve diet-based strategy to maximize mineral bioavailability and prevent deficiency situations prevalent in population dependent on plant foods.

Sensory acceptability of iron-fortified millet products.

Fortification of millet flours with iron might be beneficial in combating iron deficiency. In this investigation, two products prepared from finger millet and sorghum flours fortified with iron and ethylene diamine tetraacetic acid and stored for up to 60 days were evaluated for sensory quality attributes using quantitative descriptive analysis, and their texture was measured using a texture analyzer. Fortification did not cause any significant change in the hardness of dumpling or the shearing effect of the roti prepared from either of the millet flours. There was no significant effect of the fortificant on the texture and aroma of the products prepared from the fortified flours up to a period of 60 days. However, a discoloration was perceived in the dumplings prepared from the same flours. The overall quality of the roti prepared was acceptable to the sensory panelists. Finger millet and sorghum flours seem to be suitable as vehicles for fortification with iron.

Amelioration of hyperglycaemia and its associated complications by finger millet ( Eleusine coracana L.) seed coat matter in streptozotocin-induced diabetic rats.

Finger millet (Eleusine coracana) is extensively cultivated and consumed in India and Africa. The millet seed coat is a rich source of dietary fibre and phenolic compounds. The effect of feeding a diet containing 20% finger millet seed coat matter (SCM) was examined in streptozotocin-induced diabetic rats. Diabetic rats maintained on the millet SCM diet (diabetic experimental (DE) group) for 6 weeks exhibited a lesser degree of fasting hyperglycaemia and partial reversal of abnormalities in serum albumin, urea and creatinine compared with the diabetic control (DC) group. The DE group of rats excreted comparatively lesser amounts of glucose, protein, urea and creatinine and was accompanied by improved body weights compared with their corresponding controls. Hypercholesterolaemia and hypertriacylglycerolaemia associated with diabetes were also notably reversed in the DE group. Slit lamp examination of the eye lens revealed an immature subcapsular cataract with mild lenticular opacity in the DE group of rats compared to the mature cataract with significant lenticular opacity and corneal vascularisation in the DC group. Lower activity of lens aldose reductase, serum advanced glycation end products and blood glycosylated Hb levels were observed in the DE group. The millet SCM feeding showed pronounced ameliorating effects on kidney pathology as reflected by near normal glomerular and tubular structures and lower glomerular filtration rate compared with the shrunken glomerulus, tubular vacuolations in the DC group. Thus, the present animal study evidenced the hypoglycaemic, hypocholesterolaemic, nephroprotective and anti-cataractogenic properties of finger millet SCM, suggesting its utility as a functional ingredient in diets for diabetics.

Fortification of sorghum (Sorghum vulgare) and pearl millet (Pennisetum glaucum) flour with zinc.

Deficiency of zinc is believed to be as widespread as that of iron, with equally serious consequences. Fortification of staple foods with this mineral is a cost-effective method that can be used to combat this deficiency. In the present study, flours of pearl millet and sorghum were evaluated as vehicles for fortification with zinc. Zinc stearate was used as the fortificant, and added at a level that provided 5mg Zn/100g flour. The metal chelator EDTA was used as a co-fortificant, the molar ratio of exogenous Zn:EDTA being 1:1. Bioaccessibility of zinc from the fortified flours, both raw and cooked, was determined by an in vitro simulated gastrointestinal digestion procedure. The results of the study revealed that there were differences among these two flours with respect to the feasibility of fortification with zinc. Although fortified pearl millet flour provided a higher amount of bioaccessible zinc, this was attributable to the presence of EDTA, rather than to the fortified zinc. The benefit of fortification with zinc was more evident in sorghum flour, compared to that in pearl millet flour, the increase in bioaccessible zinc content being more than 1.5 times higher as a result of fortification. Fortified sorghum and pearl millet flours were stable during storage for a period of up to 60 days. Thus, millet flours seem to be satisfactory candidates for fortification with zinc, and can be exploited to address zinc deficiency.

Higher bioaccessibility of iron and zinc from food grains in the presence of garlic and onion.

Bioavailability of micronutrients iron and zinc is particularly low from plant foods. Hence there is a need to evolve a food-based strategy to improve the same to combat widespread deficiencies of these minerals in a population dependent on plant foods. Dietary sulfur-containing amino acids have been reported to improve the mineral status of experimental animals. Our objective was to examine whether sulfur compound-rich Allium spices have a similar potential of beneficially modulating the mineral bioavailability. In this context, we examined the influence of exogenously added garlic and onion on the bioaccessibility of iron and zinc from food grains. Two representative cereals and pulses each were studied in both raw and cooked condition employing two levels of garlic (0.25 and 0.5 g/10 g of grain) and onion (1.5 and 3 g/10 g of grain). The enhancing effect of these two spices on iron bioaccessibility was generally evidenced in the case of both the cereals (9.4-65.9% increase) and pulses (9.9-73.3% increase) in both raw and cooked conditions. The two spices similarly enhanced the bioaccessibility of zinc from the food grains, the extent of increase in cereals ranging from 10.4% to 159.4% and in pulses from 9.8% to 49.8%. Thus, both garlic and onion were evidenced here to have a promoting influence on the bioaccessibility of iron and zinc from food grains. This novel information has the potential application in evolving a food-based strategy to improve the bioavailability of trace minerals and hence contributes to the human health benefit.

Bioaccessible mineral content of malted finger millet (Eleusine coracana), wheat (Triticum aestivum), and barley (Hordeum vulgare).

Malted grains are extensively used in weaning and geriatric foods. Malting generally improves the nutrient content and digestibility of foods. The present investigation examined the influence of malting of finger millet, wheat, and barley on the bioaccessibility of iron, zinc, calcium, copper, and manganese. Malting increased the bioaccessibility of iron by >3-fold from the two varieties of finger millet and by >2-fold from wheat, whereas such a beneficial influence was not seen in barley. The bioaccessibility of zinc from wheat and barley increased to an extent of 234 and 100%, respectively, as a result of malting. However, malting reduced the bioaccessibility of zinc from finger millet. Malting marginally increased the bioaccessibility of calcium from white finger millet and wheat. Whereas malting did not exert any influence on bioaccessibility of copper from finger millet and wheat, it significantly decreased (75%) the same from barley. Malting did increase the bioaccessibility of manganese from brown finger millet (17%) and wheat (42%). Thus, malting could be an appropriate food-based strategy to derive iron and other minerals maximally from food grains.

Finger millet (Eleucine coracana) flour as a vehicle for fortification with zinc.

Millets, being less expensive compared to cereals and the staple for the poorer sections of population, could be the choice for fortification with micronutrients such as zinc. In view of this, finger millet, widely grown and commonly consumed in southern India, was explored as a vehicle for fortification with zinc in this investigation. Finger millet flour fortified with either zinc oxide or zinc stearate so as to provide 50mg zinc per kg flour, was specifically examined for the bioaccessibility of the fortified mineral, as measured by in vitro simulated gastrointestinal digestion procedure and storage stability. Addition of the zinc salts increased the bioaccessible zinc content by 1.5-3 times that of the unfortified flour. Inclusion of EDTA along with the fortified salt significantly enhanced the bioaccessibility of zinc from the fortified flours, the increase being three-fold. Inclusion of citric acid along with the zinc salt and EDTA during fortification did not have any additional beneficial effect on zinc bioaccessiblity. Moisture and free fatty acid contents of the stored fortified flours indicated the keeping quality of the same, up to 60 days. Both zinc oxide and zinc stearate were equally effective as fortificants, when used in combination with EDTA as a co-fortificant. The preparation of either roti or dumpling from the fortified flours stored up to 60 days did not result in any significant compromise in the bioaccessible zinc content. Thus, the present study has revealed that finger millet flour can effectively be used as a vehicle for zinc fortification to derive additional amounts of bioaccessible zinc, with reasonably good storage stability, to combat zinc deficiency.

Influence of exogenous iron, calcium, protein and common salt on the bioaccessibility of zinc from cereals and legumes.

We have earlier reported the zinc bioaccessibility from cereals and pulses and documented the influence of heat processing, germination and fermentation on the same. In the present study, we have assessed the influence of exogenous iron and calcium equivalent to their supplemental levels on the bioaccessibility of zinc from food grains that generally are the major components of meal in India. Bioaccessibility measurement was made by a procedure involving equilibrium dialysis during simulated gastrointestinal digestion. Exogenous iron equivalent to therapeutic levels (5mg per 10g of cereal-legume combination) significantly reduced the bioaccessibility of zinc from the food grains tested, the percent reduction being 32.4. Exogenous calcium equivalent to therapeutic levels (83mg per 10g of the cereal-legume combination) also significantly reduced (by 27.4%) the bioaccessibility of zinc from the tested food grains. The negative influence of exogenous iron and calcium was similar in both raw and cooked grains. Such negative influences on the bioaccessibility of zinc were however not seen when exogenous iron and calcium were only moderate (up to four times the intrinsic level). A study of the influence of exogenous protein on the bioaccessibility of zinc from food grains revealed that soy protein isolate added at amounts to result in a total protein content of 20% produced contrasting effects on zinc and iron bioaccessibility from cereals - rice and sorghum. While soy protein had a negative effect on iron bioaccessibility from these food grains, the same produced an enhancing effect on zinc bioaccessibility (an increase of 50% and 90% increase) from raw and cooked grain, respectively). Exogenous sodium chloride (at 5% level) potentiated the positive effect of soy protein on zinc bioaccessibility, and effectively countered its negative effect on iron bioaccessibility. The observed negative influence of supplemental iron and calcium on zinc bioaccessibility suggests that zinc supplementation may be necessary in the Indian context, whenever iron and calcium supplements are taken, to compensate for the reduction in zinc bioaccessibility.

Influence of food acidulants and antioxidant spices on the bioaccessibility of beta-carotene from selected vegetables.

Four common food acidulants--amchur, lime, tamarind, and kokum--and two antioxidant spices--turmeric and onion--were examined for their influence on the bioaccessibility of beta-carotene from two fleshy and two leafy vegetables. Amchur and lime generally enhanced the bioaccessibility of beta-carotene from these test vegetables in many instances. Such an improved bioaccessibility was evident in both raw and heat-processed vegetables. The effect of lime juice was generally more pronounced than that of amchur. Turmeric significantly enhanced the bioaccessibility of beta-carotene from all of the vegetables tested, especially when heat-processed. Onion enhanced the bioaccessibility of beta-carotene from pressure-cooked carrot and amaranth leaf and from open-pan-boiled pumpkin and fenugreek leaf. Lime juice and the antioxidant spices turmeric and onion minimized the loss of beta-carotene during heat processing of the vegetables. In the case of antioxidant spices, improved bioaccessibility of beta-carotene from heat-processed vegetables is attributable to their role in minimizing the loss of this provitamin. Lime juice, which enhanced the bioaccessibility of this provitamin from both raw and heat-processed vegetables, probably exerted this effect by some other mechanism in addition to minimizing the loss of beta-carotene. Thus, the presence of food acidulants (lime juice/amchur) and antioxidant spices (turmeric/onion) proved to be advantageous in the context of deriving maximum beta-carotene from the vegetable sources.

Physicochemical characterization of fructooligosaccharides and evaluation of their suitability as a potential sweetener for diabetics.

Fructooligosaccharides (FOSs) were prepared from sucrose using fungal fructosyl transferase (FTase) obtained from Aspergillus oryzae MTCC 5154. The resulting mixture consisted of glucose (28-30%), sucrose (18-20%) and fructooligosaccharides (50-54%) as indicated by HPLC analysis. Identification of oligomers present in the mixture of fructooligosaccharides was carried out using NMR spectroscopy and LC-MS. No compounds other than mono-, di-, tri-, tetra- and pentasaccharides were identified in the FOS mixture prepared using FTase. NMR and LC-MS spectra proved the absence of any toxic microbial metabolites of Aspergillus species in FOS thereby emphasizing its safe use as a food ingredient. Animal studies conducted on streptozotocin-induced diabetic rats suggested that the use of FOS as an alternative non-nutrient sweetener is without any adverse effects on various diabetes-related metabolic parameters. Despite the high free-sugar content associated with it, FOS did not further aggravate the hyperglycemia and glucosuria in diabetic animals, even at 10% levels. On the other hand, by virtue of its soluble fibre effect, it has even alleviated diabetic-related metabolic complications to a certain degree.

Varietal differences in the bioaccessibility of beta-carotene from mango (Mangifera indica) and papaya (Carica papaya) fruits.

Mango and papaya, which are rich sources of beta-carotene, are widely consumed in India. In this study, beta-carotene content and its bioaccessibility were determined in six locally available varieties of mango, namely, Badami, Raspuri, Mallika, Malgoa, Totapuri, and Neelam, and two varieties of papaya, namely, Honey Dew and Surya. Varietal differences were evident in both beta-carotene content and its bioaccessibility in the case of mango. beta-Carotene content in ripe mango ranged from 0.55 +/- 0.03 mg/100 g in the Malgoa variety to 3.21 +/- 0.25 mg/100 g in the Badami variety. Similarly, in the Honey Dew and Surya varieties of papaya, beta-carotene contents were 0.70 +/- 0.10 and 0.74 +/- 0.12 mg/100 g, respectively. Bioaccessibility of beta-carotene ranged from 24.5% in Badami to 39.1% in Raspuri varieties of mango. Considering both the percent bioaccessibility and the inherent beta-carotene content, the amount of bioaccessible beta-carotene was highest in the Mallika variety (0.89 mg/100 g), followed by Badami (0.79 mg/100 g). Because mango and papaya are also consumed as a blend with milk, the influence of the presence of milk on the bioaccessibility of beta-carotene from these fruits was also examined. Addition of milk generally brought about a significant increase in the bioaccessibility of beta-carotene from mango, the increase ranging from 12 to 56%. Bioaccessibility of beta-carotene from the two varieties of papaya examined was similar (31.4-34.3%). Addition of milk increased this bioaccessibility by 19 and 38% in these two varieties. Considering the beta-carotene content of mango and papaya, the latter has to be consumed in amounts roughly 3 times that of mango to derive the same amount of beta-carotene. Thus, this study has indicated that varietal differences exist in the content and bioaccessibility of beta-carotene in mango and that the addition of milk is advantageous in deriving this provitamin A from the fruit pulp of mango and papaya.