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Iron and Folic Acid in Parboiled Rice by dakshahinigowda is a document available to read on EtoBox.
What is Iron and Folic Acid in Parboiled Rice about?
The study investigates the effects of iron and folic acid fortification on the bioavailability and starch hydrolysis of ready-to-eat parboiled rice. Results show that fortification significantly increases the bioaccessibility and bioavailability of these micronutrients compared to unfortified rice, with the glycaemic index of fortified rice being lower than that of raw rice. This method presents a novel approach to enhance micronutrient content in staple foods, addressing public health concerns related to m
- Author
- dakshahinigowda
- Language
- EN