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- Title
Influence of germination and fermentation on bioaccessibility of zinc and iron from food grains.
- Authors
Hemalatha, S; Platel, K; Srinivasan, K
- Abstract
Food grains such as green gram, chickpea and finger millet are often subjected to traditional processing involving germination and fermentation. This study was designed to assess the effect of germination of these grains on the bioaccessibility of zinc and iron. The effect of fermentation of a cereal-pulse combination as encountered in the preparation of breakfast dishes - idli, dosa and dhokla - on the same was also evaluated. Bioaccessibility measurement was made employing an in vitro simulated digestion method.
- Publication
European journal of clinical nutrition, 2007, Vol 61, Issue 3, p342
- ISSN
0954-3007
- Publication type
Journal Article
- DOI
10.1038/sj.ejcn.1602524