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Tartary buckwheat is a gluten-free crop with great potential as a wheat substitute. Iron (Fe) is an important mineral element in staple foods which is required in sufficient bioaccessible quantities. The aim of the study was to investigate how processing of grains into groats (hydrothermal processing to remove the husk) and sprouts (7-day-old seedlings) affected Fe speciation (Fe2+ or Fe3+), Fe ligand...
The present study evaluated the effectiveness of germination and iron fortification on iron concentration and bioavailability of brown rice. Iron fortification during germination process with 0.05–2g/L ferrous sulfate increased the iron concentration in germinated brown rice from 1.1 to 15.6 times than those in raw brown rice. Based on the recommended dietary allowance of iron, maximum germination...
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