@article{fdi:010061391,
  title = {{C}hanges in mineral absorption inhibitors consequent to fermentation of {E}thiopian injera : implications for predicted iron bioavailability and bioaccessibility},
  author = {{B}aye, {K}. and {M}ouquet {R}ivier, {C}laire and {I}card-{V}erni{\`e}re, {C}hrist{\`e}le and {P}icq, {C}hristian and {G}uyot, {J}ean-{P}ierre},
  editor = {},
  language = {{ENG}},
  abstract = {{P}ossible changes in mineral bioavailability during processing of different types of injera sampled in {E}thiopian households were assessed using different methods: phytic acid/mineral molar ratio, absorption prediction algorithm and in vitro availability measurements. {M}ost foods analysed were rich in iron, but most of the iron likely resulted from soil contamination. {T}he highest iron, zinc and calcium contents were found in teff-white sorghum ({T}w{S}) injera and flour. {T}he lowest phytic acid/{F}e and phytic acid/{Z}n molar ratios were found in barley-wheat ({BW}) and wheat-red sorghum ({W}r{S}) injeras. {A}lthough ideal phytic acid/{F}e molar ratios (<0.4) were found in {BW} and {W}r{S} injeras, no significant difference between in vitro iron bioaccessibility and algorithm predicted absorption was observed. {I}n injera, phytic acid degradation alone is unlikely to improve iron bioavailability, suggesting interactions with other absorption inhibitors. {T}he use of phytic acid/{F}e molar ratios to predict bioavailability may thus be less appropriate for iron-contaminated foods.},
  keywords = {{A}bsorption algorithm ; bioaccessibility ; calcium ; iron ; phytic acid ; zinc ; {ETHIOPIE}},
  booktitle = {},
  journal = {{I}nternational {J}ournal of {F}ood {S}cience and {T}echnology},
  volume = {49},
  numero = {1},
  pages = {174--180},
  ISSN = {0950-5423},
  year = {2014},
  DOI = {10.1111/ijfs.12295},
  URL = {https://www.documentation.ird.fr/hor/fdi:010061391},
}