The effect of fermentation time on in vitro bioavailability of iron, zinc, and calcium of kisra bread produced from koreeb (Dactyloctenium aegyptium) seeds flour,Microchemical Journal

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The effect of fermentation time on in vitro bioavailability of iron, zinc, and calcium of kisra bread produced from koreeb (Dactyloctenium aegyptium) seeds flour
Microchemical Journal ( IF 4.8 ) Pub Date : 2020-05-01 , DOI: 10.1016/j.microc.2020.104644
Mohamed Ismael Ahmed , Xueming Xu , Abdellatief A. Sulieman , Yang Na , Amer Ali Mahdi

Abstract The effects of different fermentation time (0–72 h) on the composition of the anti-nutrients, phytic acid (PA), oxalic acid (OA) and tannins and on the bioavailability of iron (Fe), zinc (Zn), and calcium (Ca) of kisra bread from Koreeb (Dactyloctenium aegyptium) seeds was studied. The results of the study revealed that PA, OA, and tannins content decreased significantly (P

中文翻译：

发酵时间对由 koreeb (Dactyloctenium aegyptium) 种子粉生产的 kisra 面包中铁、锌和钙的体外生物利用度的影响

摘要不同发酵时间 (0-72 h) 对抗营养物质、植酸 (PA)、草酸 (OA) 和单宁的组成以及铁 (Fe)、锌 (Zn)、研究了来自 Koreeb (Dactyloctenium aegyptium) 种子的 kisra 面包的钙 (Ca)。研究结果显示，PA、OA和单宁含量显着降低（P

更新日期：2020-05-01

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