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Iron and Folic Acid Fortification in Rice by dakshahinigowda is a document available to read on EtoBox.
The study investigates the effects of iron and folic acid fortification on the bioavailability and starch hydrolysis of ready-to-eat parboiled rice. Results indicate that fortified rice shows significantly higher bioaccessibility and bioavailability of these micronutrients compared to unfortified rice, while also maintaining a lower glycaemic index. This method presents a novel approach to enhance the nutritional profile of parboiled rice, potentially addressing micronutrient deficiencies in populations rel
- Author
- dakshahinigowda
- Language
- EN