ArticleFood science & nutrition2024
Fermented Quinoa and Canihua in Plant-Based Diets Increase Iron and Zinc Bioavailability in Growing Rats.
Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
This study aimed at evaluating the effects of non-fermented and fermented pseudocereal flours, quinoa and canihua, on iron and zinc bioavailability in Wistar rats. Two diets prepared with 92% fermented quinoa or 79.5% fermented canihua were compared with diets prepared with the same amount of non-fermented pseudocereals. Other two quinoa diets were prepared with 60% non-fermented or fermented quinoa and compared with a refence diet which was free of phytates. Body weight, feed efficiency ratio, and the absorption, retention and bioavailability of iron and zinc were evaluated. While body weight and feed efficiency ratio were higher (
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