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Use of soaking to enhance the bioavailability of iron and zinc from rice-based complementary foods used in the Philippines

Use of soaking to enhance the bioavailability of iron and zinc from rice-based complementary foods used in the Philippines

Journal of the Science of Food and Agriculture 82(10): 1115-1121

Complementary foods used in the Philippines are predominantly rice-based, although enrichment with mung beans and sesame seeds is recommended despite their high content of phytic acid, a potent inhibitor of iron and zinc absorption. We have investigated the effect of soaking on the inositol penta- (IP5) and hexaphosphate (IP6) (analysed by HPLC), zinc, iron and calcium (via AAS) content of rice-based complementary foods with and without the addition of mung beans and sesame seeds.

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Accession: 003999669

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DOI: 10.1002/jsfa.1156

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