Proanthocyanidin-free barley food composition fortified with iron and methods of making and using
OwnerRichard C. Theuerinventor
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Abstract
Disclosed are food compositions containing proanthocyanidin-free barley and a nutritionally effective amount of an iron compound in an organoleptically acceptable composition. The proanthocyanidin-free barley food composition does not develop the gray color seen with typical commercially available barley flour compositions to which an iron compound has been added. Also disclosed are methods of making the food composition and methods for restoring nutritional iron balance by feeding the food compositions to an individual having iron deficiency.
Claims18
A food composition comprising at least 10% (w/w, dry basis) proanthocyanidin-free barley and a nutritionally effective amount of an iron compound in an organoleptically acceptable formulation.
A method for making an organoleptically acceptable proanthocyanidin-free barley food composition fortified with iron comprising combining at least 10% (w/w, dry basis) barley composition with a nutritionally effective amount of an iron compound.
A method for restoring iron balance in an individual having iron deficiency, the method comprising feeding the individual a food composition comprising at least 10% (w/w, dry basis) proanthocyanidin-free barley and a nutritionally effective amount of an iron compound in an organoleptically acceptable formulation.
Dependencies are inferred from the claim text.