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E.g., Wessler, regeneration, PubMed ID 17578919.

expand all sections collapse all sections  Reference "Improvement in HC1-extractability of minerals in home made weaning foods"
Reference ID 1073
Title Improvement in HC1-extractability of minerals in home made weaning foods
Source Plant foods for human nutrition (Dordrecht, Netherlands), 1995, vol. 47, pp. 173-179
Authors (2)
Abstract Three weaning foods were formulated from locally available cereals and pulses
such as rice (Oryza sativa), kangini (Setaria italica), sanwak (Echinochloa
frumentacea), green gram (Vigna radiata) and jaggery. Cereals and pulses were
mixed in the proportion of 7:3. Nutrient composition of developed weaning foods
was within range prescribed by Indian Standard Institute and was found to be
acceptable. Roasting was the processing technique employed in developing weaning
foods which resulted in significant increase in HC1-extractable minerals, an
index of their bioavailability to humans. The higher HC1-extractability of the
minerals may be ascribed to the decreased phytic acid in the processed home made
weaning foods.
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