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Effect of domestic processing on zinc bioavailability from ricebean (Vigna umbellata) diets



Effect of domestic processing on zinc bioavailability from ricebean (Vigna umbellata) diets



Plant Foods for Human Nutrition 57(3/4): 307-318



The effects of various processing methods viz. pressure cooking with soaking, sprouting (48 h), sprouting and pressure cooking, dehulling, and pressure cooking of the dehulled legume on the bioavailability of zinc were studied. The total zinc content varied from 3.28 to 3.37%; the highest being in raw ricebeans and the lowest being in dehulled, soaked and pressure cooked, and sprouted and pressure cooked ricebeans, respectively.

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Accession: 003727451

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DOI: 10.1023/a:1021848916175



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