EFFECT OF FERMENTATION ON IONIZABLE IRON IN CEREAL-PULSE COMBINATIONS

被引:0
|
作者
INDUMADHAVI, M
AGTE, V
机构
来源
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 1992年 / 27卷 / 02期
关键词
BENGAL GRAM; BLACK GRAM; GREEN GRAM; BIOAVAILABLE IRON; RICE; SORGHUM; WHEAT;
D O I
暂无
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The average diet in most developing countries is predominantly cereal based. Wheat, rice and millets are major staple foods. Although these diets are sufficient in iron, their low bioavailability is one of the most significant factors for iron deficiency anaemia. Traditional techniques like fermentation show promise in improving iron bioavailability. In vitro ionizable iron was estimated in 31 different combinations of rice, wheat, sorghum, black gram, bengal gram, green gram and coriander in five replicates with or without, fermentation in steamed products. Results indicate that in general cereal pulse combination and fermentation significantly (P < 0.05) increase the per cent ape of ionizable iron. Combination effects dominated in rice whilst fermentation dominated in sorghum. There was a significant reduction (P < 0.05) in phytate phosphorus on fermentation but no loss of tannin.
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页码:221 / 228
页数:8
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