[Effect of phytic acid and fibres on the availability of iron in wheat and its products]
1989
Jasem, A.A.J. | El-Noori, F.F. | El-Awad, Q.H. (Baghdad Univ., Baghdad (Iraq))
The different forms of iron were determined in wheat, flour, and bread, taking into consideration the soluble iron as the available form for absorption. The effect of both phytic acid and fiber in wheat and its products on the availability of iron were studied. It was found that both phytic acid and fiber correlated negatively (-0.96 and -0.91) with available iron. It was also found that both milling and baking had a pronounced effect on its availability. It was concluded that wheat and its products are poor sources of available iron
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