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sdDptes sordd in th boxes (rig,24), rhk showed tl8t poly popyl.oe b.8s u*d tor<br />
flour sroEs. hd beficr rcrqrioo ofhmgane* s @Dparcd to $e nme&* 6n1cnr of<br />
$€ nour sdtt6 sror.d in |in bor.e. Mosl,(2003) qpt.incd rh.r p@kaSihs hsr..id<br />
plar3 $ impotlsr ol. in forlifierion.<br />
'fbe nun8aness conr.nr ofqhote whcr. flour ehds did not difq sisnifi@rl,<br />
d'otr8 diff.Rfl toniicd wtble slMr nou6. Iowever, sierifi@ndy rhe bighcsr<br />
na'$tre* corre was tou ii untbdned whole *hql floor enpt€s iBp..riv. of<br />
stongc onditotrs tud p€rio&. The d{N6e ir hqson* in tonified whole wlEat nour<br />
sdbpl* msy bq be@e tonitied ni!.Rk mishr h.vc i,!c@@ er4on,jicxlty ,ith<br />
inrrinsic honglr$e conk l-orming coDptexes.<br />
The nrnsq€F onlem show.d sigitior dialdne eDnB drtrin l@rncntr<br />
fie.25). Howover, nrc mangaDe* conGnl ws found lo be slatisti@lt, idenlical ,monB<br />
diflwd lodificd whoto *'lar nour $nd6 Th. nrM8tu.* conrcnl % 6und lo tr<br />
sisnificandy ligher in untoniled floursnpte, The rdsulrs show.d llEt rhe tonific€don<br />
ofnin.rols in r nos sisninen y aff.r€! rhc dncdl pDtile. Boila rr at, 0993)<br />
dek'nitred $e cotrqltmrion;f copp.,,;rcn, mdeanes dd zN !r whdr ro be4.4,<br />
40.?,33.8 tud 29.3 nsltg Estcdjv.ly. Anjum./a/, (2002) found n0ngin6e conten in<br />
sohe wh€ar ldri.ties ro be 23.5 m&k8 which h tesr$4 rn vuru6 obr,i.qd in d,D<br />
4.1.3 Mitror.t cotrr€rt of ch.pr l<br />
4.t.3.1 I.on Cont.nr<br />
The e.lysis of vlri&a Gutls E@ld (Iabt. 5) |rd he sronge pcriods dd<br />
lHlm."rs sf.cl.{j signifiqnrtt th. ibn @nccnhtion of.hop ljs hdd. arom dirror.nt .<br />
nourssroEdfo.60dnrr(Fis,26and2?).Theslorose@dtilionrlndprck.sinsm.G.i.k.<br />
hodnosignificantcfectonironconrcntof chatar em/6.<br />
No sisnifiql cnese in iron @nt nt ws obedcd in cn.panu n&le rem ndF<br />
$oEd up ro It di)r 'ftE cnaponi, p,.Dmd frcm nours sbrc,l tor .tO d.ys .rlxbiFd<br />
signinc.nrchinge in ion onGnrs whichdid nor chlns. rq !h.,€s otftG slo6s. p€riarl<br />
(Fis-26). 'lt. iron codcnr in ctrupanL onged tiom 7O,Ot to 75,0.1 mg/lq whib $e ion<br />
@ntol oftheirEsp*tiv. flour shple 6s€d tron ?0.95 b ?4,1? DEA& Ho*ev.r,<br />
ll((l'atrge in rse mderub lner batmgdid nol exed 39oar eny skr.g. pqiod.
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