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Iron and zinc bioaccessibility of fermented maize, sorghum and millets from five locations in Zimbabwe

Molly Gabaza1, Habtu Shumoy2, Maud Muchuweti3

  • 1Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium; Department of Biochemistry, Faculty of Science, University of Zimbabwe, P.O. Box MP 167, Mt Pleasant, Harare, Zimbabwe; Laboratory of Microbiology, Department of Biochemistry and Microbiology, Faculty of Science, Ghent University, Ledeganckstraat 35, 9000 Gent, Belgium.

Food Research International (Ottawa, Ont.)
|February 2, 2018
PubMed

Keywords:
BioaccessibilityCerealsIronPhenolic compoundsPhytic acidZinc

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