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Effect of different processing treatments of legumes on bioavailability of iron for improving hemoglobin level repletion in anemic rats



Effect of different processing treatments of legumes on bioavailability of iron for improving hemoglobin level repletion in anemic rats



Annals of Agricultural Science Cairo 47(2): 767-777



The effect of different treatments in terms of soaking, germination, blanching and cooking of legumes, faba bean, white beans and cowpea, was investigated in order to detect the changes that may occur in their nutrient contents. Elimination of phytic acid and tannins that affect greatly the bioavailability of trace elements was also considered mainly with respect to iron and zinc.

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Accession: 003727226

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