Lactic Fermentation of Non‐Tannin and High‐Tannin Cereals: Effects on <i>In Vitro</i> Estimation of Iron Availability and Phytate Hydrolysis

Svanberg, Ulf; Lorri, W.; SANDBEAG, A.‐S.

doi:10.1111/j.1365-2621.1993.tb04286.x

Public

Lactic Fermentation of Non‐Tannin and High‐Tannin Cereals: Effects on In Vitro Estimation of Iron Availability and Phytate Hydrolysis

Published in Journal of Food Science • Mar 1, 1993

Authors:

Ulf Svanberg

W. Lorri

A.‐S. SANDBEAG

Abstract

ABSTRACT The effect on iron availability estimated in vitro and phytate hydrolysis was investigated in non‐tannin and high‐tannin cereals, lactic fermented as flour/water slurries or gruels. A natural starter culture initiated fermentation and addition of germinated flour and phytase in the fermenta...

Subject

Tannin

Fermentation

Food science

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