Effect of Fermentation on Phytate Phosphorus and Tannin Contents and Bio-Availability of Iron of the Selected Foods
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Abstract
Foods like Bengal gram dhal, rice, black gram dhal blend are fermented in the form of batters of varying periods to prepare food items like dhokla, idli, dhosa, tiger tops etc. Fermented foods are the traditional foods having much importance in the diets of Indians. Research evidence indicates that the process of fermentation modifies the nutritional value of foods by increasing the bio-availability of nutritients13 and by reducing the level of antinutrients.Downloads
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Published
2000-06-01
How to Cite
Snehalatha Reddy, N., Ardhapurkar, S., & Vijaya, N. (2000). Effect of Fermentation on Phytate Phosphorus and Tannin Contents and Bio-Availability of Iron of the Selected Foods. The Indian Journal of Nutrition and Dietetics, 37(6), 181–187. Retrieved from http://mail.informaticsjournals.com/index.php/ijnd/article/view/6973
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