Impact of sorghum processing on phytate, phenolic compounds and in vitro solubility of iron and zinc in thick porridges

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Kayodé, A.P.P.; Linnemann, A.R.; Nout, M.J.R.; Boekel, van, M.A.J.S.;
(2007)
  • Subject: polyphenols | nutrient | soaking | benin | seeds | fermentation | cooking | cereals | digestibility
    mesheuropmc: food and beverages

This study focussed on the impact of process variables on levels of phytate and phenolic compounds, and in vitro solubility of iron (Fe) and zinc (Zn) in sorghum porridges, a major staple in semi-arid tropics. The aim was to identify practices that enhance the mineral a... View more
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