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Participants were checked-in to the clinical facility the evening prior to the administration of the test materials (Day 0) and were given standardised meal for dinner consisting of chapathi made of wheat flour, 1 bowl of rice (200 g), fried vegetable (50 g), sambar (stew of lentil) and water (500 mL)

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23 The calibration curve for vitamin B 12 was prepared using five points in the range of 0.0103-0.33 mg/ml, and the regression parameter was equal to 1.For determination of the accuracy and precision of the method four samples with concentrations in calibration range were used