Phytate, zinc, iron and calcium content of selected raw and prepared foods consumed in rural Sidama, Southern Ethiopia, and implications for bioavailability

Journal of Food Composition and Analysis

Volumn 20, Issue 3-4, 2007, Pages 161-168

  Abebe, Yewelsew ^a   Bogale, Alemtsehay ^a   Hambidge, K Michael ^b   Stoecker, Barbara J ^c   Bailey, Karl ^d   Gibson, Rosalind S ^d  

^a Debub University   (Ethiopia)

^b UNIVERSITY OF COLORADO   (United States)

^c OKLAHOMA STATE UNIVERSITY   (United States)

^d UNIVERSITY OF OTAGO   (New Zealand)

Author keywords

Barley; Calcium; Enset; Ethiopia; Foods; Iron; Kidney beans; Maize; Niger; Phytate; Sesame; Tef; Zinc

Indexed keywords

GUIZOTIA ABYSSINICA; HORDEUM; PHASEOLUS VULGARIS; SESAMUM INDICUM; ZEA MAYS;

EID: 33846807284     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2006.09.003     Document Type: Article

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