Tannin content of foods commonly consumed in India and its influence on ionisable iron

The tannin content of a number of foods and diets commonly consumed in India has been determined. Most of the tannin in legumes resides in the seed‐coat. Decortication of seeds reduced tannin to a low level with a significant increase in ionisable iron. Germination of the legumes also resulted in a...

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Veröffentlicht in:	Journal of the science of food and agriculture 1982, Vol.33 (1), p.89-96
Hauptverfasser:	Narasinga Rao, B.S, Prabhavathi, T
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological Availability Condiments - analysis Diet Fabaceae - analysis Food Analysis India Iron - analysis Iron - metabolism Plants, Medicinal Tannins - analysis Tannins - pharmacology
Online-Zugang:	Volltext
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