Can fermentation be used as a sustainable strategy to reduce iron and zinc binders in traditional African fermented cereal porridges or gruels?

Food Reviews International

Volumn 33, Issue 6, 2017, Pages 561-586

  Gabaza, Molly ^a,b   Muchuweti, Maud ^a   Vandamme, Peter ^b   Raes, Katleen ^b  

^a UNIVERSITY OF ZIMBABWE   (Zimbabwe)

^b GHENT UNIVERSITY   (Belgium)

Author keywords

Fermentation; iron and zinc; millet; phenolic compounds; phytate; sorghum

Indexed keywords

BINDERS; BINS; BIOCHEMISTRY; FERMENTATION; IRON; NUTRITION; PHENOLS; ZINC;

IRON AND ZINCS; MILLET; PHENOLIC COMPOUNDS; PHYTATE; SORGHUM;

IRON COMPOUNDS;

EID: 85011891518     PISSN: 87559129     EISSN: 15256103     Source Type: Journal    
DOI: 10.1080/87559129.2016.1196491     Document Type: Review

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