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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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