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Use of Soaking and Enrichment for Improving the Content and Bioavailability of Calcium, Iron, and Zinc in Complementary Foods and Diets of Rural Malawian Weanlings

✍ Scribed by L. Temple; R.S. Gibson; C. Hotz

Book ID: 108823465
Publisher: Institute of Food Technologists
Year: 2002
Tongue: English
Weight: 440 KB
Volume: 67
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.2002.tb08748.x

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✍ Leah A Perlas; Rosalind S Gibson 📂 Article 📅 2002 🏛 John Wiley and Sons 🌐 English ⚖ 113 KB

## Abstract 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 inos