Availability of folic acid from selected germinated cereals and pulses
1979
Devadas, Rajammal P. | Premakumari, S. | Moorthy, Chitralekha
The free and total folate content of 2 cereals and 2 pulses were determined before and after seed germination; the bioavailability of these foods was then tested on 12 college students who had been presaturated with folic acid to increase the sensitivity of the urinary excretion method of estimating folate availability. Germination was found to increase folic acid content for up to 96 hours, after which it decreased. Absorption from pulses was higher than from cereals, but the individual variations were such that differences in bioavailability from the 4 foods were not statistically significant.
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