Minerals, antinutrients content and the bioaccessibility of iron and zinc in cooked, spontaneously fermented-dried, and blanched-dried dark green leafy vegetables commonly consumed in Sub-Saharan Africa

Abstract Iron and zinc deficiencies remain a significant problem in sub-Saharan Africa. This study aimed at determining mineral, antinutrient contents of differently processed ALVs, and the bioaccessibility of iron and zinc from cooked, blanched-dried, as well as spontaneously fermented-dried ALVs....

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Detalhes bibliográficos
Autor principal: MONGWAKETSE,Tiyapo (author)
Outros Autores: KRUGER,Johanita (author), LEWIES,Angelique (author), BAUMGARTNER,Jeannine (author), MATTHEUS SMUTS,Cornelius (author)
Formato: article
Idioma:eng
Publicado em: 2022
Assuntos:
traditional leafy vegetables
dialysability
mineral
preservation
nutritive value
Texto completo:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100806
País:Brasil
Oai:oai:scielo:S0101-20612022000100806

Texto Completo

http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100806

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