Journal ArticleDOI
Effects of soaking, germination and fermentation on phytic acid, total and in vitro soluble zinc in brown rice
TLDR
In vitro solubility, as a percentage of total zinc in soaked rice, was significantly higher than in untreated brown rice while, in steeped brown rice, it was lower (p<0.05).About:
This article is published in Food Chemistry.The article was published on 2008-10-15. It has received 172 citations till now. The article focuses on the topics: Brown rice & Phytic acid.read more
Citations
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Review on iron and its importance for human health.
TL;DR: The latest progress in studies of iron metabolism and bioavailability is discussed, and the current understanding of human iron requirement and consequences and causes of iron deficiency is discussed.
Journal ArticleDOI
Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes
TL;DR: Traditional fermentation and germination processes are presented as a means to address myriad interactions through activation of endogenous enzymes such as α‐amylase, pullulanase, phytase, and other glucosidases to break down complex macronutrients to their simple and more digestible forms.
Journal ArticleDOI
Comparison of chemical compositions and bioactive compounds of germinated rough rice and brown rice
TL;DR: In this article, the authors compared changes in chemical compositions and bioactive compounds of Germinated rough rice and ungerminated brown rice and found that the most significant changes were observed in γ-aminobutyric acid, glycine, lysine and leucine, whereas there was no significant difference in the levels of crude fat, carbohydrate and ash.
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Rich nutrition from the poorest - cereal fermentations in Africa and Asia.
TL;DR: Wet processing, marketing of multi-purpose intermediate products, co-fermentation for texture and nutrition, and mixed culture fermentations as practiced in indigenous fermentation processes are of interest for industrial innovation and for better control of natural mixed culture fermentation systems.
References
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Journal ArticleDOI
Inositol phosphates with different numbers of phosphate groups influence iron absorption in humans
Ann-Sofie Sandberg,Mats Brune,Nils-Gunnar Carlsson,Leif Hallberg,Erika Skoglund,Lena Rossander-Hulthén +5 more
TL;DR: To improve iron absorption from cereals and legumes, degradation of inositol phosphates needs to be to less-phosphorylated inositoli phosphates than IP(3), while IP(5) has an inhibitory effect on iron absorption, whereas IP (3) and IP(4) in isolated form have no such effect.
Journal ArticleDOI
Effects of soaking whole cereal and legume seeds on iron, zinc and phytate contents
TL;DR: In this article, the effects of soaking whole cereals (maize, millet, rice, sorghum) and legume seeds (mung bean, cowpea, soybean) on iron (Fe), zinc (Zn) and phytate (Phy) contents were investigated.
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Comparative study of nutrient composition of commercial brown, parboiled and milled rice from Brazil
Riana Jordão Barrozo Heinemann,P.L. Fagundes,E.A. Pinto,Marilene de Vuono Camargo Penteado,U.M. Lanfer-Marquez +4 more
TL;DR: In this article, the authors compared the chemical composition of commercial samples of brown, parboiled milled and milled rice, and the contribution of each mineral to the Recommended Dietary Allowance (RDA).
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Phytate, calcium, iron, and zinc contents and their molar ratios in foods commonly consumed in China
TL;DR: Although many foods were relatively rich in calcium, zinc, and iron, many also contained a higher level of phytate, which impair the bioavailability of calcium, iron, and zinc.
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The genetics of phytate and phosphate accumulation in seeds and leaves of Arabidopsis thaliana , using natural variation
TL;DR: Analyzing natural variation for InsP6 and Pi accumulation in seeds and leaves for a large number of accessions of Arabidopsis thaliana revealed a wide range of variation, and considers the vacuolar membrane ATPase subunit G, located in the region of interest, as the most likely candidate gene forinsP6/Pi.