![Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5936/TOC-Subject-Sample-2021-Food-Science-Technology.jpg"})
ABSTRACT
Micronutrient deficiencies are known to affect many people worldwide. Among the factors contributing to this situation, the poor bioavailability of foods micronutrients is key. This review aims at highlighting the factors affecting minerals bioavailability and their assessment methods. The numeric approach was used during data collection. The results show that the bioavailability of minerals is key to assess the amount that is released for body metabolism. Different factors including inhibitors and promoters affect their bioavailability. There are different methods to assess the digestibility of minerals, which generally involve oral, gastric, and intestinal phases.
Acknowledgments
This work was supported by the Regional Universities Forum for Capacity Building in Agriculture under Grant RU/2018/CARP+/01.
Disclosure statement
The authors declare no conflict of interest.
Disclosure of potential conflicts of interest
This is to acknowledge that the authors and funding body do not have any financial interest or benefit that has arisen from the direct applications of this research.