@article{fdi:010068213,
  title = {{E}ffect of popping and fermentation on proximate composition, minerals and absorption inhibitors, and mineral bioavailability of {A}maranthus caudatus grain cultivated in {E}thiopia},
  author = {{A}mare, {E}. and {M}ouquet {R}ivier, {C}laire and {R}ochette, {I}sabelle and {A}dish, {A}. and {H}aki, {G}. {D}.},
  editor = {},
  language = {{ENG}},
  abstract = {{T}his study evaluated the effect of popping and fermentation on the chemical composition of three types of {A}maranthus caudatus grains cultivated in {E}thiopia. {P}roximate composition, minerals and mineral absorption inhibitors were analyzed. {P}opping caused a decrease in protein content by 4 % and an increase in fat, ash, acid detergent fiber ({ADF}) and neutral detergent fiber ({NDF}) contents by 12, 10, 15 and 67 %, respectively. {W}hile fermentation increased protein, fat and ash content by 3, 22 and 14 %, respectively but did not significantly change {ADF} and {NDF} content. {F}e, {C}a and phytic acid ({IP}6) decreased during popping but {M}g, {Z}n, galloyl and catechol did not change significantly. {O}n the other hand, fermentation increased {F}e and {M}g content but decreased {IP}6, galloyl and catechol content. {T}he decrease in mineral absorption inhibitors especially {IP}6 during popping and fermentation could contribute to enhance mineral bioavailability. {H}owever, due to the presence of high phytate content in raw amaranth, all {IP}6-to-mineral molar ratios were above the recommended values.},
  keywords = {{A}maranthus caudatus ; {P}opping ; {F}ermentation ; {P}roximate composition ; {M}inerals ; {P}hytic acid ; {I}ron binding polyphenols ; {ETHIOPIE}},
  booktitle = {},
  journal = {{J}ournal of {F}ood {S}cience and {T}echnology-{M}ysore},
  volume = {53},
  numero = {7},
  pages = {2987--2994},
  ISSN = {0022-1155},
  year = {2016},
  DOI = {10.1007/s13197-016-2266-0},
  URL = {https://www.documentation.ird.fr/hor/fdi:010068213},
}