Barriers impairing mineral bioaccessibility and bioavailability in plant-based foods and the perspectives for food processing

References

• Afify, A. E. M. M. R., H. S. El-Beltagi, S. M. A. El-Salam, and A. A. Omran. 2011. Bioavailability of iron, zinc, phytate and phytase activity during soaking and germination of white sorghum varieties. PLoS ONE 6 (10):e25512. doi: 10.1371/journal.pone.0025512.
   PubMed Web of Science ®Google Scholar
• Albarracín, M., R. J. González, and S. R. Drago. 2013. Effect of soaking process on nutrient bio-accessibility and phytic acid content of brown rice cultivar. Lebensmittel-Wissenschaft & Technologie 53 (1):76–80. doi: 10.1016/j.lwt.2013.01.029.
   Web of Science ®Google Scholar
• Alegria, A., A. Cilla, R. Farré, and M.J. Lagarda. 2015. Inorganic nutrients. In Handbook of food analysis, eds. L.M.L. Nollet and F. Toldra, 733–753, 3rd ed. Boca Raton, FL: CRC Press, Taylor and Francis Group, LLC.
   Google Scholar
• Andrews, M., L. Briones, A. Jaramillo, F. Pizarro, and M. Arredondo. 2014. Effect of calcium, tannic acid, phytic acid and pectin over iron uptake in an in vitro caco-2 cell model. Biological Trace Element Research 158 (1):122–127.
   PubMed Web of Science ®Google Scholar
• Bailey, R. L., K. P. West, and R. E. Black. 2015. The epidemiology of global micronutrient deficiencies. Annals of Nutrition and Metabolism 66 (2):22–33. doi: 10.1159/000371618.
   PubMedGoogle Scholar
• Basu, T. K., and D. Donaldson. 2003. Intestinal absorption in health and disease: micronutrients. Best Practice & Research. Clinical Gastroenterology 17 (6):957–979.
   PubMed Web of Science ®Google Scholar
• Batey, I. L. 1982. Starch analysis using thermostable alpha-amylases. Starch – Stärke 34 (4):125–128. doi: 10.1002/star.19820340407.
   Web of Science ®Google Scholar
• Baye, K., J. P. Guyot, and C. Mouquet-Rivier. 2017. The unresolved role of dietary fibers on mineral absorption. Critical Reviews in Food Science and Nutrition 57 (5):949–957.
   PubMed Web of Science ®Google Scholar
• Belderok, B., J. Mesdag, and D.A. Donner. 2000. Milling of wheat. In Bread-making quality of wheat, 21–29. Berlin Heidelberg: Springer Science + Business Media Dordrecht.
   Google Scholar
• Belitz, H.D., W. Grosch, and P. Schieberle. 2009. Food chemistry. Berlin Heidelberg: Springer-Verlag.
   Google Scholar
• Berdanier, C.D., J.T. Dwyer, and D. Heber. 2013. Handbook of nutrition and food, 3rd ed. Boca Raton, FL: CRC Press, Taylor and Francis Group, LLC.
   Google Scholar
• Bielsalski, H.K. 2013. Hidden hunger. Berlin Heidelberg: Springer-Verlag.
   Google Scholar
• Black, R. G., U. Singh, and C. Meares. 1998. Effect of genotype and pretreatment of field peas (Pisum sativum) on their dehulling and cooking quality. Journal of the Science of Food and Agriculture 77 (2):251–258. doi: 10.1002/(SICI)1097-0010(199806)77:2<251::AID-JSFA31>3.0.CO;2-S.
   Web of Science ®Google Scholar
• Bohn, L., S. A. Meyer, and K. Rasmussen. 2008. Phytate: Impact on environment and human nutrition. A challenge for molecular breeding. Journal of Zhejiang University, Science B 9 (3):165–191.
   PubMed Web of Science ®Google Scholar
• Boland, M., M. Golding, and H. Singh. 2014. Food structures, digestion and health. Cambridge, MA: Academic Press.
   Google Scholar
• Bosscher, D., M. Van Caillie-Bertrand, R. Van Cauwenbergh, and H. Deelstra. 2003. Availabilities of calcium, Press, Elsevier Inc. iron, and zinc from dairy infant formulas is affected by soluble dietary fibers and modified starch fractions. Nutrition 19 (7–8):641–645. doi: 10.1016/S0899-9007(03)00063-7.
   PubMed Web of Science ®Google Scholar
• Bravo, L. 2009. Polyphenols: Chemistry, dietary sources, metabolism and nutritional significance. Nutrition Reviews 56 (11):317–333. doi: 10.1111/j.1753-4887.1998.tb01670.x.
   Google Scholar
• Brune, M., L. Rossander, and L. Hallberg. 1989. Iron absorption and phenolic compounds: Importance of different phenolic structures. European Journal of Clinical Nutrition 43:547–558.
   PubMed Web of Science ®Google Scholar
• Burton, R. A., M. J. Gidley, and G. B. Fincher. 2010. Heterogeneity in the chemistry, structure and function of plant cell walls. Nature Chemical Biology 6 (10):724–732.
   PubMed Web of Science ®Google Scholar
• Burton, R. A., and G. B. Fincher. 2014. Evolution and development of cell walls in cereal grains. Frontiers in Plant Science 5:456.
   PubMed Web of Science ®Google Scholar
• Caffall, K. H., and D. Mohnen. 2009. The structure, function, and biosynthesis of plant cell wall pectic polysaccharides. Carbohydrate Research 344 (14):1879–1900.
   PubMed Web of Science ®Google Scholar
• Camire, A. C., and F. M. Clydesdale. 1981. Effect of pH and heat treatment on the binding of calcium, magnesium, zinc, and iron, to wheat bran and fractions of dietary fiber. Journal of Food Science 46 (2):548–557. doi: 10.1111/j.1365-2621.1981.tb04907.x.
   Web of Science ®Google Scholar
• Celus, M., C. Kyomugasho, L. Salvia-Trujillo, J. Van Audenhove, A. M. Van Loey, T. Grauwet, and M. E. Hendrickx. 2018. Interactions between citrus pectin and Zn2+ or Ca2+ and associated in vitro Zn2+ bioaccessibility as affected by degree of methylesterification and blockiness. Food Hydrocolloids 79:319–330. doi: 10.1016/j.foodhyd.2018.01.003.
   Web of Science ®Google Scholar
• Chan, S. Y., W. S. Choo, D. J. Young, and X. J. Loh. 2017. Pectin as a rheology modifier: Origin, structure, commercial production and rheology. Carbohydrate Research 161:118–139. doi: 10.1016/j.carbpol.2016.12.033.
   Google Scholar
• Chigwedere, C. M., C. M. Nkonkola, C. Kyomugasho, Z. Jamsazzadeh Kermani, A. Pallares Pallares, A. M. Van Loey, T. Grauwet, and M. E. Hendrickx. 2018. Cotyledon pectin molecular interconversions rather than cation-mediated crosslinking during aging explain pectin solubilization kinetics upon cooking of Canadian wonder (Phaseolus vulgaris) beans. Submitted to Food Hydrocolloids.
   Google Scholar
• Considine, K. M., A. L. Kelly, G. F. Fitzgerald, C. Hill, and R. D. Sleator. 2008. High-pressure processing-effects on microbial food safety and food quality. FEMS Microbiology Letters 281 (1):1–9.
   PubMed Web of Science ®Google Scholar
• Coudray, C., J. Bellanger, C. Castiglia-Delavaud, C. Remesy, M. Vermorel, and Y. Rayssignuier. 1997. Effect of soluble or partly soluble dietary fibres supplementation on absorption and balance of calcium, magnesium, iron and zinc in healthy young men. European Journal of Clinical Nutrition 51 (6):375–380.
   PubMed Web of Science ®Google Scholar
• Coudray, C., C. Bousset, D. Pépin, J. C. Tressol, J. Bellanger, and Y. Rayssiguier. 1998. Short-term ingestion of chlorogenic or caffeic acids decreases zinc but not copper absorption in rats, utilisation of stable isotopes and inductively coupled plasma mass spectrometry technique. British Journal of Nutrition 80 (06):575–584. doi: 10.1017/S0007114598001676.
   PubMedGoogle Scholar
• Coudray, C., J. C. Tressol, C. Feillet-Coudray, J. Bellanger, D. Pépin, and D. Mazur. 2000. Long-term consumption of red wine does not modify intestinal absorption or status of zinc and copper in rats. The Journal of Nutrition 130 (5):1309–1313.
   PubMed Web of Science ®Google Scholar
• Coudray, C., J. C. Tressol, E. Gueux, and Y. Rayssiguier. 2003. Effects of inulin-type fructans of different chain length and type of branching on intestinal absorption and balance of calcium and magnesium in rats. European Journal of Nutrition 42 (2):91–98.
   PubMed Web of Science ®Google Scholar
• Crook, M. A. 2011. Zinc deficiency. Nutrition (Burbank, Los Angeles County, CA) 27 (10):1085–1086.
   PubMed Web of Science ®Google Scholar
• de Almeida Costa, G. E., K. S. Queiroz-Monici, S. M. P. Machado Reis, and A. C. de Oliveira. 2006. Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes. Food Chemistry 94 (3):327–330. doi: 10.1016/j.foodchem.2004.11.020.
   Web of Science ®Google Scholar
• Debon, S. J. J., and R. F. Tester. 2001. In vitro binding of calcium, iron and zinc by non-starch polysaccharides. Food Chemistry 73 (4):401–410. doi: 10.1016/S0308-8146(00)00312-5.
   Web of Science ®Google Scholar
• Delzenne, N., J. Aertssens, H. Verplaetse, M. Roccaro, and M. Roberfroid. 1995. Effect of fermentable fructo-oligosaccharides on mineral, nitrogen and energy digestive balance in the rat. Life Sciences 57 (17):1579–1587. doi: 10.1016/0024-3205(95)02133-4.
   PubMed Web of Science ®Google Scholar
• Davis, N. T., and S. E. Olpin. 1979. Studies on the phytate:zinc molar contents in diets as a determinant of Zn availability to young rats. British Journal of Nutrition 41:590–603. doi: 10.1079/BJN19790074.
   Google Scholar
• Davis, P. J. and S. C. Williams. 1998. Protein modification by thermal processing. Allergy 53:102–105. doi: 10.1111/j.1398-9995.1998.tb04975.x.
   Google Scholar
• Diaz, A. M., G. V. Caldas, and M. W. Blair. 2010. Concentrations of condensed tannins and anthocyanins in common bean seed coats. Food Res. Int 43:595–601. doi: 10.1016/j.foodres.2009.07.014.
   Web of Science ®Google Scholar
• Dhingra, D.,. M. Michael, H. Rajput, and R. T. Patil. 2012. Dietary fibre in foods: A review. Journal of Food Science and Technology 49 (3):255–266.
   PubMed Web of Science ®Google Scholar
• Dhital, S., R. R. Bhattarai, J. Gorham, and M. J. Gidley. 2016. Intactness of cell wall structure controls the in vitro digestion of starch in legumes. Food & Function 7 (3):1367–1379.
   PubMed Web of Science ®Google Scholar
• Disler, P. B., S. R. Lynch, R. W. Charlton, J. D. Torrance, T. H. Bothwell, R. B. Walker, and F. Mayet. 1975. The effect of tea on iron absorption. Gut 16 (3):193–200.
   PubMed Web of Science ®Google Scholar
• Drews, L. M., C. Kies, and M. Fox. 1979. Effect of dietary fiber on copper, zinc, and magnesium utilization by adolescent boys. The American Journal of Clinical Nutrition 32 (9):1893–1897.
   PubMed Web of Science ®Google Scholar
• Ducros, V., J. Arnaud, M. Tahiri, C. Coudray, F. Bornet, C. Bouteloup-Demange, F. Brouns, Y. Rayssiguier, and A. M. Roussel. 2005. Influence of short-chain fructo-oligosaccharides (sc-FOS) on absorption of Cu, Zn, and Se in healthy postmenopausal women. The Journal of the American College of Nutrition 24 (1):30–37. doi: 10.1080/07315724.2005.10719440.
   PubMed Web of Science ®Google Scholar
• Duhan, A., N. Khetarpaul, and S. Bishnoi. 2004. HCl – extractability of zinc and copper as affected by soaking, dehulling, cooking and germination of high yielding pigeon pea cultivars. Journal of Food Composition and Analysis 17 (5):597–604. doi: 10.1016/j.jfca.2003.09.011.
   Web of Science ®Google Scholar
• Dykes, L., and W. Rooney. 2007. Phenolic compounds in cereal grains and their health benefits. Cereal Food World 52:105–111.
   Web of Science ®Google Scholar
• Eagling, T., A. L. Neal, S. P. Mcgrath, S. Fairweather-Tait, P. R. Shewry, and F.-J. Zhao. 2014. Distribution and speciation of iron and zinc in grain of two wheat genotypes. Journal of Agricultural and Food Chemistry 62 (3):708–716.
   PubMed Web of Science ®Google Scholar
• Eashwarage, I. S., H. M. T. Herath, and K. G. T. Gunathilake. 2017. Dietary fiber, resistant starch and in vitro starch digestibility of selected eleven commonly consumed legumes (Mung bean, Cowpea, Soybean and horse gram) in Sri Lanka. Research Journal of Chemical Sciences - 7:1–7.
   Google Scholar
• Ellegard, L., H. Andersson, and I. Bosaeus. 1997. Inulin and oligofructose do not influence the absorption of cholesterol, or the excretion of cholesterol, Ca, Mg, Zn, Fe, or bile acids but increases energy excretion in ileostomy subjects. European Journal of Clinical Nutrition 51:1–5. doi: 10.1038/sj.ejcn.1600320.
   PubMed Web of Science ®Google Scholar
• Elleuch, M., D. Bedigian, O. Roiseux, S. Besbes, C. Blecker, and H. Attia. 2011. Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review. Food Chemistry 124 (2):411–421. doi: 10.1016/j.foodchem.2010.06.077.
   Web of Science ®Google Scholar
• Eskin, N.A.M., and F. Shahidi. 2013. Biochemistry of foods, 3rd ed. Cambridge, MA: Academic Press, Elsevier Inc.
   Google Scholar
• Eyzaguirre, R. Z., K. Nienaltowska, L. E. Q. de Jong, B. B. E. Hasenack, and M. J. R. Nout. 2006. Effect of food processing of pearl millet (Pennisetum glaucum) IKMP-5 on the level of phenolics, phytate, iron and zinc. Journal of the Science of Food and Agriculture 86 (9):1391–1398. doi: 10.1002/jsfa.2527.
   Web of Science ®Google Scholar
• FAO & World Health Organization. 2004. Vitamin and mineral requirements in human nutrition. 2nd ed. Geneva, Switzerland: World Health Organization, 1–20.
   Google Scholar
• Fardet, A. 2010. New hypotheses for the health-protective mechanisms of whole-grain cereals: What is beyond fibre? Nutrition Research Reviews 23 (1):65–134.
   PubMed Web of Science ®Google Scholar
• Fernandez, R., and S. Phillips. 1982. Components of fiber bind iron in vitro. The American Journal of Clinical Nutrition 35 (1):100–106.
   PubMed Web of Science ®Google Scholar
• Fernández-García, E., I. Carvajal-Lérida, and A. Pérez-Gálvez. 2009. In vitro bioaccessibility assessment as a prediction tool of nutritional efficiency. Nutrition Research 29 (11):751–760. doi: 10.1016/j.nutres.2009.09.016.
   PubMed Web of Science ®Google Scholar
• Figuerola, F., M. L. Hurtado, A. M. Estevez, I. Chiffelle, and F. Asenjo. 2005. Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment. Food Chemistry 91 (3):395–401.
   Web of Science ®Google Scholar
• Fraga, C. G., M. Galleano, S. V. Verstraeten, and P. I. Oteiza. 2010. Basic biochemical mechanisms behind the health benefits of polyphenols. Molecular Aspects of Medicine 31 (6):435–445.
   PubMed Web of Science ®Google Scholar
• Frossard, E., M. Bucher, F. Mächler, A. Mozafar, and R. Hurrell. 2000. Potential for increasing the content and bioavailability of Fe, Zn and Ca in plants for human nutrition. Journal of the Science of Food and Agriculture 80 (7):861–879. doi: 10.1002/(SICI)1097-0010(20000515)80:7<861::AID-JSFA601>3.3.CO;2-G.
   Web of Science ®Google Scholar
• Fuqua, B. K., C. D. Vulpe, and G. J. Anderson. 2012. Intestinal iron absorption. Journal of Trace Elements in Medicine and Biology: Organ of the Society for Minerals and Trace Elements (Gms) 26 (2–3):115–119.
   PubMed Web of Science ®Google Scholar
• Ganji, V., and C. V. Kies. 1994. Zinc bioavailability and tea consumption: studies in healthy humans consuming self-selected and laboratory-controlled diets. Plant Foods for Human Nutrition 46 (3):267–276. doi: 10.1007/BF01088999.
   PubMed Web of Science ®Google Scholar
• Ganong, W.F. 1995. Review of medical physiology. Los Altos, CA: LANGE Medical Publications.
   Google Scholar
• Garcia-Lopez, J., and K. Lee. 1985. Iron binding by fiber is influenced by competing minerals. American Journal of Physiology 250:420–426.
   Google Scholar
• Ghavidel, R. A., and J. Prakash. 2007. The impact of germination and dehulling on nutrients, antinutrients, in vitro iron and calcium bioavailability and in vitro starch and protein digestibility of some legume seeds. Lebensmittel-Wissenschaft & Technologie 40 (7):1292–1299. doi: 10.1016/j.lwt.2006.08.002.
   Web of Science ®Google Scholar
• Gibson, R. S., and C. Hotz. 2001. Dietary diversification/modification strategies to enhance micronutrient content and bioavailability of diets in developing countries. British Journal of Nutrition 85:159–166.
   PubMed Web of Science ®Google Scholar
• Gibson, R. S., K. B. Bailey, M. Gibbs, and E. L. Ferguson. 2010. A review of phytate, iron, zinc, and calcium concentrations in plant-based complementary foods used in low-income countries and implications for bioavailability. Food and Nutrition Bulletin 31:134–146.
   PubMed Web of Science ®Google Scholar
• Glahn, R. P., E. Tako, K. Cichy, and J. Wiesinger. 2016. The cotyledon cell wall and intracellular matrix are factors that limit iron bioavailability of the common bean (Phaseolus vulgaris). Food & Function 7 (7):3193–3200.
   PubMed Web of Science ®Google Scholar
• Glahn, R. P., G. M. Wortley, P. K. South, and D. D. Miller. 2002. Inhibition of iron uptake by phytic acid, tannic acid, and ZnCl2: Studies using an in vitro digestion/Caco-2 cell model. Journal of Agricultural and Food Chemistry 50 (2):390–395.
   PubMed Web of Science ®Google Scholar
• Global Dietary Database. 2010. Dietary Data by Region. Accessed December 7, 2018. https://www.globaldietarydatabase.org/dietary-data-by-region.html.
   Google Scholar
• Gopalsamy, G. L., D. H. Alpers, H. J. Binder, C. D. Tran, B. S. Ramakrishna, I. Brown, M. Manary, E. Mortimer, and G. P. Young. 2015. The relevance of the Colon to zinc nutrition. Nutrients 7 (1):572–583.
   PubMed Web of Science ®Google Scholar
• Graf, E., and J. W. Eaton. 1985. Dietary suppression of colonic cancer fiber or phytate? Cancer 56 (4):717–718.
   PubMed Web of Science ®Google Scholar
• Greger, J. L. 1999. Nondigestible carbohydrates and mineral bioavailability. Journal of Nutrition 129:1418–1423.
   Web of Science ®Google Scholar
• Gregory, P. J., A. Wahbi, J. Adu-Gyamfi, M. Heiling, R. Gruber, E. J. M. Joy, and M. R. Broadley. 2016. Approaches to reduce zinc and iron deficits in food systems. Global Food Security 15: 1–10. doi: 10.1016/j.gfs.2017.03.003.
   Google Scholar
• Guéguen, L., and A. Pointillart. 2000. The bioavailability of dietary calcium. The Journal of the American College of Nutrition 19:119–136.
   PubMed Web of Science ®Google Scholar
• Guillon, F., and M. Champ. 2000. Structural and physical properties of dietary fibres, and consequences of processing on human physiology. Food Research International 33 (3–4):233–245. doi: 10.1016/S0963-9969(00)00038-7.
   Web of Science ®Google Scholar
• Gupta, R. K., S. S. Gangoliya, and N. K. Singh. 2015. Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains. Journal of Food Science and Technology 52 (2):676–684.
   PubMed Web of Science ®Google Scholar
• Hallberg, L., M. Brune, and L. Rossander. 1989. Iron absorption in man: Ascorbic acid and dose-dependent inhibition by phytate. The American Journal of Clinical Nutrition 49 (1):140–144.
   PubMed Web of Science ®Google Scholar
• Harland, B., and E. Morris. 1995. Phytate: a good or a bad food component? Nutrition Research 15: 733–754. doi: 10.1016/0271-5317(95)00040-P.
   Google Scholar
• Haslam, E. 1992. Gallic acid and its metabolites. In Plant polyphenols, eds. R.W. Hemmingway and P.E. Laks, 169–194. New York: Plenum Press.
   Google Scholar
• Hayat, I., A. Ahmad, T. Masud, A. Ahmed, and S. Bashir. 2014. Nutritional and health perspectives of beans (Phaseolus vulgaris L.): An overview. Critical Reviews in Food Science and Nutrition 54 (5):580–592. doi: 10.1080/10408398.2011.596639.
   PubMed Web of Science ®Google Scholar
• Hentze, M. W., M. U. Muckenthaler, B. Galy, and C. Camaschella. 2010. Two to tango: regulation of mammalian iron metabolism. Cell 142 (1):24–38.
   PubMed Web of Science ®Google Scholar
• Hemalatha, S., K. Platel, and K. Srinivasan. 2007. Influence of germination and fermentation on bioaccessibility of zinc and iron from food grains. European Journal of Clinical Nutrition 62:342–348. doi: 10.1038/sj.ejcn.1602524.
   PubMedGoogle Scholar
• Hipsley, E. H. 1953. Dietary “fibre and pregnancy toxaemia.” British Medical Journal 2 (4833):420–422.
   PubMed Web of Science ®Google Scholar
• Holzapfel, W. H. 2002. Appropriate starter culture technologies for small scale fermentation in developing countries. International Journal of Food Microbiology 75 (3):197–212. doi: 10.1016/S0168-1605(01)00707-3.
   PubMed Web of Science ®Google Scholar
• Hurrell, R., and I. Egli. 2010. Iron bioavailability and dietary reference values. The American Journal of Clinical Nutrition 91:1461–1467.
   PubMed Web of Science ®Google Scholar
• Hurrell, R. F., M. A. Juillerat, M. Reddy, S. R. Lynch, S. A. Dassenko, and J. D. Cook. 1992. Soy protein, phytate, and iron absorption in humans. The American Journal of Clinical Nutrition 56 (3):573–578.
   PubMed Web of Science ®Google Scholar
• Hurrell, R. F., M. Reddy, and J. D. Cook. 1999. Inhibition of non-haem iron absorption in man by polyphenolic-containing beverages. The British Journal of Nutrition 81 (4):289–295.
   PubMed Web of Science ®Google Scholar
• Hurrell, R. F., M. Reddy, M. A. Juillerat, and J. D. Cook. 2003. Degradation of phytic acid in cereal porridges improves iron absorption by human subjects. The American Journal of Clinical Nutrition 77 (5):1213–1219.
   PubMed Web of Science ®Google Scholar
• Idouraine, A., B. Z. Hassani, S. S. Claye, and C. W. Weber. 1995. In vitro binding capacity of various fiber sources for magnesium, zinc and copper. Journal of Agricultural and Food Chemistry 43 (6):1580–1584. doi: 10.1021/jf00054a031.
   Web of Science ®Google Scholar
• Iffat, A. T. K., Z. T. Maqsood, and N. Fatima. 2005. Study of complex formation of Fe(III) with tannic acid. Journal of the Chemical Society of Pakistan 27:174–177.
   Web of Science ®Google Scholar
• Jackson, A. D., and J. McLaughlin. 2009. Digestion and absorption. Surgery 27:231–2316. doi: 10.1016/j.mpsur.2009.03.003.
   Google Scholar
• Jenab, M., and L.U. Thompson. 2001. Role of phytic acid in cancer and other diseases. In Food phytates, eds. N. R. Reddy and S. K. Sathe, 225–248. Boca Raton, FL: CRC Press, Taylor & Francis Group.
   Google Scholar
• Joint FAO/WHO Food Standards Programme Commission. 2016. CODEX Alimentarius (CODEX) Guidelines on Nutrition Labelling CAC/GL 2-1985 as Last Amended 2016, Rome.
   Google Scholar
• Karamać, M. 2009. Chelation of Cu(II), Zn(II), and Fe(II) by tannin constituents of selected edible nuts. International Journal of Molecular Sciences 10 (12):5485–5497.
   PubMed Web of Science ®Google Scholar
• Kayodé, A. P., C. Mertz, J. P. Guyot, P. Brat, and C. Mouquet-Rivier. 2013. Fate of phytochemicals during malting and fermentation of type III tannin sorghum and impact on product biofunctionality. Journal of Agricultural and Food Chemistry 61 (8):1935–1942. doi: 10.1021/jf304967t.
   PubMed Web of Science ®Google Scholar
• Khandelwal, S., S. A. Udipi, and P. Ghugre. 2010. Polyphenols and tannins in Indian pulses: Effect of soaking, germination and pressure cooking. Food Research International 43 (2):526–530. doi: 10.1016/j.foodres.2009.09.036.
   Web of Science ®Google Scholar
• Kim, M., M. T. Atallah, C. Amarasiriwardena, and R. Barnes. 1996. Pectin with low molecular weight and high degree of esterification increases absorption of 58Fe in growing rats. The Journal of Nutrition 126 (7):1883–1890.
   PubMed Web of Science ®Google Scholar
• Kumar V., A. K. Sinha, H. P. S. Makkar and K. Becker. 2010. Dietary roles of phytate and phytase in human nutrition: A review. Food Chemistry, 120:945–959.
   Google Scholar
• Konietzny, U., and R. Greiner. 2002. Molecular and catalytic properties of phytate-degrading enzymes (phytases). International Journal of Food Science and Technology 37 (7):791–812. doi: 10.1046/j.1365-2621.2002.00617.x.
   Web of Science ®Google Scholar
• Krebs, N. F. 2000. Overview of zinc absorption and excretion in the human gastrointestinal tract. Journal of Nutrition 130:1374–1377.
   PubMed Web of Science ®Google Scholar
• Kruger, J., J. R. Taylor, X. Du, F. F. De Moura, B. Lönnerdal, and A. Oelofse. 2013. Effect of phytate reduction of sorghum, through genetic modification, on iron and zinc availability as assessed by an in vitro dialysability bioaccessibility assay, Caco-2 cell uptake assay, and suckling rat pup absorption model. Food Chemistry 141 (2):1019–1025. doi: 10.1016/j.foodchem.2013.01.105.
   PubMed Web of Science ®Google Scholar
• Kumar, V., A. K. Sinha, H. P. S. Makkar, and K. Becker. 2010. Dietary roles of phytate and phytase in human nutrition: A review. Food Chemistry 120 (4):945–959. doi: 10.1016/j.foodchem.2009.11.052.
   Web of Science ®Google Scholar
• Kutos, T., T. Golob, M. Kac, and A. Plestenjak. 2003. Dietary fibre content of dry and processed beans. Food Chemistry 80:231–235. doi: 10.1016/S0308-8146(02)00258-3.
   Web of Science ®Google Scholar
• Kyomugasho, C., S. Gwala, S. Christiaens, J. Z. Kermani, A. Van Loey, T. Grauwet, and M. Hendrickx. 2017. Pectin nanostructure influences pectin-cation interactions and in vitro-bioaccessibility of Ca2+, Zn2+, Fe2+ and Mg2+-ions in model systems. Food Hydrocolloids 62:299–310. doi: 10.1016/j.foodhyd.2016.07.030.
   Web of Science ®Google Scholar
• Kyomugasho, C., C. Munyensanga, M. Celus, D. Van de Walle, K. Dewittinck, A.M. Van Loey, M. Hendrickx, and T. Grauwet. 2018. Molar mass influence on pectin-Ca2+ adsorption capacity, interaction energy and associated functionality: Gel micro structure and stiffness. Food Hydrocolloids 85: 331–342.
   Web of Science ®Google Scholar
• Kyomugasho, C., K. Willemsen, S. Christiaens, A. Van Loey, and M. Hendrickx. 2015. Pectin-interactions and in vitro bioaccessibility of calcium and iron in particulated tomato-based suspensions. Food Hydrocolloids 49:164–175. doi: 10.1016/j.foodhyd.2015.03.011.
   Web of Science ®Google Scholar
• Larsson, M., L. Rossander-Hulthén, B. Sandström, and A.-S. Sandberg. 1996. Improved zinc and iron absorption from breakfast meals containing malted oats with reduced phytate content. British Journal of Nutrition 76 (05):677–688. doi: 10.1079/BJN19960075.
   PubMedGoogle Scholar
• Layrisse, M., M. N. García-Casal, L. Solano, M. A. Barón, F. Arguello, D. Llovera, J. Ramírez, I. Leets, and E. Tropper. 2000. Iron bioavailability in humans from breakfasts enriched with iron bis-glycine chelate, phytates and polyphenols. The Journal of Nutrition 130 (9):2195–2199. doi: 10.1093/jn/130.9.2195.
   PubMed Web of Science ®Google Scholar
• Lestienne, I., P. Besancon, B. Caporiccio, V. Lullien-Pellerin, and S. Tréche. 2005. Iron and zinc in vitro availability in pearl millet flours (Pennisetum glaucum) with varying phytate, tannin, and fiber contents. Journal of Agricultural and Food Chemistry 53 (8):3240–3247. doi: 10.1021/jf0480593.
   PubMed Web of Science ®Google Scholar
• Lestienne, I., C. Icard-Vernière, C. Mouquet, C. Picq, and S. Trèche. 2005. Effects of soaking whole cereal and legume seeds on iron, zinc and phytate contents. Food Chemistry 89 (3):421–425. doi: 10.1016/j.foodchem.2004.03.040.
   Web of Science ®Google Scholar
• Liang, J., B. H. Han, M. J. R. Nout, and R. J. Hamer. 2008. Effects of soaking, germination and fermentation on phytic acid, total and in vitro soluble zinc in brown rice. Food Chemistry 110 (4):821–828.
   PubMed Web of Science ®Google Scholar
• Liu, X., J. Kim, Y. Li, J. Li, F. Liu, and X. Chen. 2005. Tannic acid stimulates glucose transport and inhibits adipocyte differentiation in 3T3-L1 cells. The Journal of Nutrition 135(2):165–171. doi: 10.1093/jn/135.2.165.
   PubMed Web of Science ®Google Scholar
• Lobo, A. R., J. M. Filho, E. P. Alvares, M. L. Cocato, and C. Colli. 2009. Effects of dietary lipid composition and inulin-type fructans on mineral bioavailability in growing rats. Nutrition (Burbank, Los Angeles County, Calif.) 25 (2):216–225.
   PubMed Web of Science ®Google Scholar
• Lopez, H. W., F. Leenhardt, C. Coudray, and C. Remesy. 2002. Minerals and phytic acid interactions: is it a real problem for human nutrition? International Journal of Food Science and Technology 37 (7):727–739. doi: 10.1046/j.1365-2621.2002.00618.x.
   Web of Science ®Google Scholar
• Luo, Y., and W. Xie. 2012. Effect of phytase treatment on iron bioavailability in faba bean (Vicia faba L.) flour. Food Chemistry 134 (3):1251–1255.
   PubMed Web of Science ®Google Scholar
• Luo, Y., W. Xie, and Q. Cui. 2010. Effects of phytases and dehulling treatments on in vitro iron and zinc bioavailability in faba bean (Vicia faba L.) flour and legume fractions. Journal of Food Science 75:191–198.
   PubMed Web of Science ®Google Scholar
• Ma, G. 2007. Iron and zinc deficiencies in China: Existing problems and possible solutions.
   Google Scholar
• Ma, Z., J. I. Boye, B. K. Simpson, S. O. Prasher, D. Monpetit, and L. Malcolmson. 2011. Thermal processing effects on the functional properties and microstructure of lentil, chickpea and pea flours. Food Research International 44 (8):2534–2544. doi: 10.1016/j.foodres.2010.12.017.
   Web of Science ®Google Scholar
• Mahgoub, S. E. O., and S. A. Elhag. 1998. Effect of milling, soaking, malting, heat-treatment and fermentation on phytate level of four Sudanese sorghum cultivars. Food Chemistry 61(1–2):77–80. doi: 10.1016/S0308-8146(97)00109-X.
   Web of Science ®Google Scholar
• Manary, M. J., C. Hotz, N. F. Krebs, R. S. Gibson, J. E. Westcott, T. Arnold, R. L. Broadhead, and K. M. Hambidge. 2000. Dietary phytate reduction improves zinc absorption in Malawian children recovering from tuberculosis but not in well children. The Journal of Nutrition 130 (12):2959–2964. doi: 10.1093/jn/130.12.2959.
   PubMed Web of Science ®Google Scholar
• Mennen, L. I., R. Walker, C. Bennetau-Pelissero, and A. Scalbert. 2005. Risks and safety of polyphenol consumption. The American Journal of Clinical Nutrition 81:326–329.
   PubMed Web of Science ®Google Scholar
• Miller, D. 1996. Minerals. In Food chemistry, ed. O. R. Fennema. New York: Marcel Dekker, Inc.
   Google Scholar
• Mira, L., M. T. Fernandez, M. Santos, R. Rocha, M. H. Florencio, and K. R. Jennings. 2002. Interactions of flavonoids with iron and copper ions: A mechanism for their antioxidant activity. Free Radical Research 36 (11):1199–1208.
   PubMed Web of Science ®Google Scholar
• Mishra, S., A. Hardcare, and J. Monro. 2010. Food structure and carbohydrate digestibility. In Carbohydrates – Comprehensive studies on glycobiology, ed. C.F. Chang, 289–316. Croatia: InTech.
   Google Scholar
• Miyada, T., A. Nakajima, and K. Ebihara. 2012. Degradation of pectin in the caecum contributes to bioavailability of iron in rats. The British Journal of Nutrition 107 (10):1452–1457.
   PubMed Web of Science ®Google Scholar
• Mladěnka, P., K. Macáková, T. Filipský, L. Zatloukalová, L. Jahodář, P. Bovicelli, I. P. Silvestri, R. Hrdina, and L. Saso. 2011. In vitro analysis of iron chelating activity of flavonoids. Journal of Inorganic Biochemistry 105 (5):693–701.
   PubMed Web of Science ®Google Scholar
• Monnier, L., C. Colette, L. Aguirre, and J. Mirouze. 1980. Evidence and mechanism for pectin-reduced intestinal inorganic iron absorption in idiopathic hemochromatosis. The American Journal of Clinical Nutrition 33 (6):1225–1232.
   PubMed Web of Science ®Google Scholar
• Moraghan, J. T., and K. Grafton. 2002. Distribution of selected elements between the seed coat and embryo of two black bean cultivars. Journal of Plant Nutrition 25:169–176. doi: 10.1081/PLN-100108788.
   Google Scholar
• Njoroge, D., P. Kinyanjui, C. Chigwedere, S. Christiaens, A. Makokha, D. Sila, and M. Hendrickx. 2016. Mechanistic insight into common bean pectic polysaccharide changes during storage, soaking and thermal treatment in relation to the hard-to-cook defect. Food Research International 81:39–49. doi: 10.1016/j.foodres.2015.12.024.
   Web of Science ®Google Scholar
• Nyman, M., and N. G. Asp. 1987. Effects of processing on dietary fiber in vegetables. Lebensmittel-Wissenschaft + Technologie 20:29–36.
   Google Scholar
• Oatway, L., T. Vasanthan, and J. H. Helm. 2001. Phytic acid. Food Reviews International 17 (4):419–431. doi: 10.1081/FRI-100108531.
   Web of Science ®Google Scholar
• Oberleas, D., and H. C. Chan. 1997. Cation complexation by phytate. Trace Elements and Electrolytes 14:173–176.
   Web of Science ®Google Scholar
• Oghbaei, M., and J. Prakash. 2013. Effect of fractional milling of wheat on nutritional quality of milled fractions. Trends in Carbohydrate Research 5:53–58.
   Google Scholar
• Ohta, A., M. Ohtsuki, S. Baba, T. Adachi, T. Sakata, and E. Sakaguchi. 1995. Calcium and magnesium absorption from the colon and rectum are increased in rats fed fructooligosaccharides. The Journal of Nutrition 125 (9):2417–2424.
   PubMed Web of Science ®Google Scholar
• Olivares, A. B., C. Martı́nez, G. López, and G. Ros. 2001. Influence of the design of a product on in vitro mineral availability of homogenized weaning foods. Innovative Food Science & Emerging Technologies 2 (3):181–197. doi: 10.1016/S1466-8564(01)00025-X.
   Google Scholar
• Oliveira, A. P. D., B. D. S. O. Mateo, A. M. Fioroto, P. V. D. Oliveira, and J. Naozuka. 2018. Effect of cooking on the bioaccessibility of essential elements in different varieties of beans (Phaseolus vulgaris L.). Journal of Food Composition and Analysis 67:135–140. doi: 10.1016/j.jfca.2018.01.012.
   Web of Science ®Google Scholar
• Osório-Diaz, P., L. A. Bello-Perez, S. G. Sayago-Ayerdi, M. D. P. Benitez-Reyes, J. Tovar, and O. Paredes-Lopes. 2003. Effect of processing and storage time on in vitro digestibility and resistant starch content of two bean (Phaseolus vulgaris L.) varieties. Journal of the Science of Food and Agriculture 83:1283–1288. doi: 10.1002/jsfa.1413.
   Web of Science ®Google Scholar
• Cammack, R., T. Atwood, P. Campell, H. Parish, A. Smith, F. Vella, and J. Stirling. 2006. Oxford Dictionary of Biochemistry and Molecular Biology (2 ed.). Oxford University Press.
   Google Scholar
• Ozturk, L., M. A. Yazici, C. Yucel, A. Torun, C. Cekic, A. Bagci, H. Ozkan, H.-J. Braun, Z. Sayers, and I. Cakmak. 2006. Concentration and localization of zinc during seed development and germination in wheat. Physiologia Plantarum 128 (1):144–152. doi: 10.1111/j.1399-3054.2006.00737.x.
   Web of Science ®Google Scholar
• Pallares, A. P., S. Rousseau, C. M. Chigwedere, C. Kyomugasho, M. Hendrickx, and T. Grauwet. 2018. Temperature-pressure-time combinations for the generation of common bean microstructures with different starch susceptibilities to hydrolysis. Food Research International 106:105–115. doi: 10.1016/j.foodres.2017.12.046.
   PubMed Web of Science ®Google Scholar
• Pallares, A. P., B. A. Miranda, A. N. Q. Truong, C. Kyomugasho, C. M. Chigwedere, M. Hendrickx, and T. Grauwet. 2019. Process-induced cell wall permeability modulates the in vitro starch digestion kinetics of common bean cotyledon cells. Food Res. Int
   Google Scholar
• Pandey, K. B., and S. I. Rizvi. 2009. Plant polyphenols as dietary antioxidants in human health and disease. Oxidative Medicine and Cellular Longevity 2 (5):270–278.
   PubMed Web of Science ®Google Scholar
• Perron, N. R., and J. L. Brumaghim. 2009. A review of the antioxidant mechanisms of polyphenol compounds related to iron binding. Cell Biochemistry and Biophysics 53 (2):75–100. doi: 10.1007/s12013-009-9043-x.
   PubMed Web of Science ®Google Scholar
• Persson, H., B. M. Nair, W. Frolich, M. Nyman, and N. G. Asp. 1987. Binding of mineral elements by some dietary fibre components—In vitro (II). Food Chemistry 26 (2):139–148. doi: 10.1016/0308-8146(87)90124-5.
   Web of Science ®Google Scholar
• Persson, H., M. Nyman, H. Liljeberg, G. Önning, and W. Frølich. 1991. Binding of mineral elements by dietary fibre components in cereals-In vitro (III). Food Chemistry 40(2):169–183. doi: 10.1016/0308-8146(91)90100-3.
   Web of Science ®Google Scholar
• Petry, N., I. Egli, C. Zeder, T. Walczyk, and R. Hurrell. 2010. Polyphenols and phytic acid contribute to the low iron bioavailability from common beans in young women. The Journal of Nutrition 140 (11):1977–1982.
   PubMed Web of Science ®Google Scholar
• Pizarro, F., M. Olivares, C. Valenzuela, A. Brito, V. Weinborn, S. Flores, and M. Arredondo. 2016. The effect of proteins from animal source foods on heme iron bioavailability in humans. Food Chemistry 196:733–738.
   PubMed Web of Science ®Google Scholar
• Platel, K., S. W. Eipeson, and K. Srinivasan. 2010. Bioaccessible mineral content of malted finger millet (Eleusine coracana), wheat (Triticum aestivum), and barley (Hordeum vulgare). Journal of Agricultural and Food Chemistry 58 (13):8100–8103. doi: 10.1021/jf100846e.
   PubMed Web of Science ®Google Scholar
• Platel, K., and K. Srinivasan. 2016. Bioavailability of micronutrients from plant foods: An update. Critical Reviews in Food Science and Nutrition 8398:1608–1619. doi: 10.1080/10408398.2013.781011.
   Google Scholar
• Platt, S. R., and F. M. Clydesdale. 1987. Mineral binding characteristics of lignin, guar gum, cellulose, pectin, and neutral detergent fiber under simulated duodenal pH conditions. Journal of Food Science 52:1414–1419. doi: 10.1111/j.1365-2621.1987.tb14096.x.
   Web of Science ®Google Scholar
• Procházková, D., I. Boušová and N. Wilhelmová. 2011. Antioxidant and prooxidant properties of flavonoids. Fitoterapia 82(4): 513–523. doi: 10.1016/j.fitote.2011.01.018.
   Google Scholar
• Puna, R., and U. R. Paruchuri. 2004. Effect of maturity and processing on total, insoluble and soluble dietary fiber contents of Indian green leafy vegetables. International Journal of Food Sciences and Nutrition 55:561–567.
   PubMed Web of Science ®Google Scholar
• Quideau, S., D. Deffieux, C. Douat-Casassus, and L. Pouységu. 2011. Plant polyphenols: Chemical properties, biological activities, and synthesis. Angewandte Chemie International Edition 50 (3):586–621. doi: 10.1002/anie.201000044.
   PubMed Web of Science ®Google Scholar
• Raes, K., D. Knockaert, K. Struijs, and J. Van Camp. 2014. Role of processing on bioaccessibility of minerals: Influence of localization of minerals and antinutritional factors in the plant. Food Science and Technology 37 (1):32–41. doi: 10.1016/j.tifs.2014.02.002.
   Google Scholar
• Reddy, M.B., and M. Love. 1999. Nutritional quality of vitamins and minerals. In Impact of processing on food safety, ed. Jackson et al., 99–106. New York: Kluwer Academic/Plenum Publishers.
   Google Scholar
• Rehman, Z., and W. H. Shah. 2004. Domestic processing effects on some insoluble dietary fibre components of various food legumes. Food Chemistry 87:316–617.
   Web of Science ®Google Scholar
• Rehman, Z., and W. H. Shah. 2005. Thermal heat processing effects on antinutrients, protein and starch digestibility of food legumes. Food Chemistry 91 (2):327–331. doi: 10.1016/j.foodchem.2004.06.019.
   Web of Science ®Google Scholar
• Rendleman, J. A. 1982. Cereal complexes: Binding of calcium by bran and components of bran. Cereal Chemistry 59:302–309.
   Web of Science ®Google Scholar
• Ribeiro, N. D., S. M. Maziero, M. Prigol, C. W. Nogueira, D. P. Rosa, and M. T. D. F. Possobom. 2012. Mineral concentrations in the embryo and seed coat of common bean cultivars. Journal of Food Composition and Analysis 1:89–95. doi: 10.1016/j.jfca.2012.03.003.
   Google Scholar
• Roberfroid, M. B. 2007. Inulin-type fructans: functional food ingredients. Journal of Nutrition 137:2493–2502.
   PubMed Web of Science ®Google Scholar
• Roohani, N., R. Hurrell, R. Kelishadi, and R. Schulin. 2013. Zinc and its importance for human health: An integrative review. Journal of Research in Medical Sciences : The Official Journal of Isfahan University of Medical Sciences 18 (2):144–157.
   PubMed Web of Science ®Google Scholar
• Ross, R. P., S. Morgan, and C. Hill. 2002. Preservation and fermentation: Past, present and future. International Journal of Food Microbiology 79 (1–2):3–16.
   PubMed Web of Science ®Google Scholar
• Rossander, L., A.S. Sandberg, and B. Sandström. 1992. The influence of dietary fibre on mineral absorption and utilization. In Dietary fibre – A component of food, eds. T. F. Schweizer and C. A. Edwards, 197–216. London: Springer Verlag.
   Google Scholar
• Ryan, P., and M. J. Hynes. 2007. The kinetics and mechanisms of the complex formation and antioxidant behaviour of the polyphenols EGCg and ECG with iron(III). Journal of Inorganic Biochemistry 101 (4):585–593.
   PubMed Web of Science ®Google Scholar
• Saha, P. R., C. M. Weaver, and A. C. Mason. 1994. Mineral bioavailability in rats from intrinsically labeled whole wheat flour of various phytate levels. Journal of Agricultural and Food Chemistry 42 (11):2531–2535. doi: 10.1021/jf00047a029.
   Web of Science ®Google Scholar
• Saini, R. K., S. H. Nile, and Y. S. Keum. 2016. Food science and technology for management of iron deficiency in humans: A review. Trends in Food Science and Technology 53:13–22. doi: 10.1016/j.tifs.2016.05.003.
   Web of Science ®Google Scholar
• Sakai, K., A. Ohta, K. Shiga, M. Takasaki, T. Tokunaga, and H. Hara. 2000. The cecum and dietary short-chain fructooligosaccharides are involved in preventing postgastrectomy anemia rats. The Journal of Nutrition 130 (6):1608–1612. doi: 10.1093/jn/130.6.1608.
   PubMed Web of Science ®Google Scholar
• Sandberg, A. 2002. Bioavailability of minerals in legumes. British Journal of Nutrition 88 (S3):281–285. doi: 10.1079/BJN/2002718.
   Google Scholar
• Sandberg, A., N. Carlsson, and U. Svanberg. 1989. Effects of inositol tri-, tetra-, penta-, and hexaphosphates on in vitro estimation of iron availability. Journal of Food Science 54 (1):159–161. doi: 10.1111/j.1365-2621.1989.tb08591.x.
   Web of Science ®Google Scholar
• Sandström, B., and A. S. Sandberg. 1992. Inhibitory effects of isolated inositol phosphates on zinc absorption in humans. Journal of Trace Elements in Medicine and Biology 6:99–103.
   PubMed Web of Science ®Google Scholar
• Santos-Buelga, C., and A. Scalbert. 2000. Proanthocyanidins and tannin-like compounds – Nature, occurrence, dietary intake and effects on nutrition and health. Journal of the Science of Food and Agriculture 80 (7):1094–1117. doi: 10.1002/(SICI)1097-0010(20000515)80:7<1094::AID-JSFA569>3.0.CO;2-1.
   Web of Science ®Google Scholar
• Scalbert, A., C. Morand, C. Manach, and C. Rémésy. 2002. Absorption and metabolism of polyphenols in the gut and impact on health. Biomedicine & Pharmacotherapy 56:279–282.
   Web of Science ®Google Scholar
• Schlegel, P., Y. Nys, and C. Jondreville. 2010. Zinc availability and digestive zinc solubility in piglets and broilers fed diets varying in their phytate contents, phytase activity and supplemented zinc source. Animal 4 (02):200. doi: 10.1017/S1751731109990978.
   PubMedGoogle Scholar
• Schlemmer, U., W. Frolich, R. M. Prieto, and F. Grases. 2009. Phytate in foods and significance for humans: food sources, intake, processing, bioavailability, protective role and analysis. Molecular Nutrition & Food Research 53:330–375.
   PubMed Web of Science ®Google Scholar
• Schneeman, B. O. Ž. 1986. Dietary fibre: Physical and chemical properties, methods of analysis, and physiological effects. Food technology 40:104–110.
   Web of Science ®Google Scholar
• Schroeder, H. A. 1971. Losses of vitamins and trace minerals resulting from processing and preservation of foods. The American Journal of Clinical Nutrition 24 (5):562–566.
   PubMed Web of Science ®Google Scholar
• Shahidi, F. 1997. Beneficial health effects and drawbacks of antinutrients and phytochemicals in foods. In Antinutrients and phytochemicals in food, ed. F. Shahidi, 1–9. Washington: American Chemical Society.
   Google Scholar
• Shahidi, F., U. D. Chava, M. Naczk, and R. Amarowicz. 2001. Nutrient distribution and phenolic antioxidants in air-classified fractions of beach pea (Lathyrus maritimus L.). Journal of Agricultural and Food Chemistry 49 (2):926–933. doi: 10.1021/jf0005317.
   PubMed Web of Science ®Google Scholar
• Sila, D. N., S. Van Buggenhout, T. Duvetter, I. Fraeye, A. De Roeck, A. Van Loey, and M. Hendrickx. 2009. Pectins in processed fruits and vegetables: Part II-structure-function relationships. Comprehensive Reviews in Food Science and Food Safety 8 (2):86–104.
   Web of Science ®Google Scholar
• Sitrin, M.D. 2014. Absorption of water-soluble vitamins and minerals. In The gastrointestinal system, ed. P.S. Leung, 211–234. Netherlands: Springer.
   Google Scholar
• Sokrab, A. M., I. A. M. Ahmed, and E. E. Babiker. 2014. Effect of fermentation on antinutrients, and total and extractable minerals of high and low phytate corn genotypes. Journal of Food Science and Technology 51 (10):2608–2615.
   PubMed Web of Science ®Google Scholar
• Sreerama, Y. N., D. A. Neelam, V. B. Sashikala, and V. Pratape. 2010. Distribution of nutrients and antinutrients in milled fractions of chickpea and horse gram: seed coat phenolics and their distinct modes of enzyme inhibition. Journal of Agricultural and Food Chemistry 58 (7):4322–4330. 7
   PubMed Web of Science ®Google Scholar
• Suliburska, J., and Z. Krejpcio. 2014. Evaluation of the content and bioaccessibility of iron, zinc, calcium and magnesium from groats, rice, leguminous grains and nuts. Journal of Food Science and Technology 51 (3):589–594.
   PubMed Web of Science ®Google Scholar
• Suma, P. F., and A. Urooj. 2014. Nutrients, antinutrients & bioaccessible mineral content (in vitro) of pearl millet as influenced by milling. Journal of Food Science and Technology 51:756–761. doi: 10.1007/s13197-011-0541-7.
   PubMed Web of Science ®Google Scholar
• Svarc-Gajic, J. 2013. Antinutrients in food. In Nutritional insights and food safety, eds. A. Mandić, M. Sakač, and A. Mišan, 1–37. Hauppauge, NY: Nova Science Publishers, Inc.
   Google Scholar
• Tahiri, M., J. C. Tressol, J. Arnaud, F. R. Bornet, C. Bouteloup-Demange, C. Feillet-Coudray, M. Brandolini, V. Ducros, D. Pépin, F. Brouns, et al. 2003. Effect of short-chain fructooligosaccharides on intestinal calcium absorption and calcium status in postmenopausal women: A stable-isotope study. The American Journal of Clinical Nutrition 77 (2):449–457. doi: 10.1093/ajcn/77.2.449.
   PubMed Web of Science ®Google Scholar
• Takeuchi, K., I. Bjarnason, A. H. Laftah, G. O. Latunde-Dada, R. J. Simpson, and A. T. McKie. 2005. Expression of iron absorption genes in mouse large intestine. Scandinavian Journal of Gastroenterology 40 (2):169–177.
   PubMed Web of Science ®Google Scholar
• Tapiero, H., and K. D. Tew. 2003. Trace elements in human physiology and pathology: zinc and metallothioneins. Biomedicine & Pharmacotherapy 57 (9):399–411. doi: 10.1016/S0753-3322(03)00081-7.
   PubMed Web of Science ®Google Scholar
• Thompson, S. A., and C. W. Weber. 1979. Influence of pH on the binding of copper, zinc and iron in six fiber sources. Journal of Food Science 44 (3):752–754. doi: 10.1111/j.1365-2621.1979.tb08492.x.
   Web of Science ®Google Scholar
• Tontisirin, K., G. Nantel, and L. Bhattacharjee. 2002. Food‐based strategies to meet the challenges of micronutrient malnutrition in the developing world. Proceedings of the Nutrition Society 61 (02):243–250. doi: 10.1079/PNS2002155.
   PubMedGoogle Scholar
• Torre, M., A. R. Rodriguez, and F. Saura-Calixto. 1995. Interactions of Fe(II), Ca(II) and Fe(III) with high dietary fibre materials: A physicochemical approach. Food Chemistry 54 (1):23–31. doi: 10.1016/0308-8146(95)92658-7.
   Web of Science ®Google Scholar
• Towo, E., E. Matuschek, and U. Svanberg. 2006. Fermentation and enzyme treatment of tannin sorghum gruels: Effects on phenolic compounds, phytate and in vitro accessible iron. Food Chemistry 94 (3):369–376. doi: 10.1016/j.foodchem.2004.11.027.
   Web of Science ®Google Scholar
• Troszynska, A., A. Bednarska, A. Latosz, and H. Kozlowska. 1997. Polyphenolic compounds in the seed coat of legume seeds. Polish Journal of Food and Nutrition Sciences 47:37–45.
   Google Scholar
• Van Buggenhout, S., D. N. Sila, T. Duvetter, A. Van Loey, and M. Hendrickx. 2009. Pectins in processed fruits and vegetables: Part III-texture engineering. Comprehensive Reviews in Food Science and Food Safety 8 (2):105–117. doi: 10.1111/j.1541-4337.2009.00072.x.
   Web of Science ®Google Scholar
• Van Den Heuvel, E. G., T. Muys, W. van Dokkum, and G. Schaafsma. 1999. Oligofructose stimulates calcium absorption in adolescents. The American Journal of Clinical Nutrition 69 (3):544–548.
   PubMed Web of Science ®Google Scholar
• Van Soest, P.J., and J.B. Robertson. 1979. Systems of analysis for evaluating fibrous feeds. In Standartization of analytical methodology for feeds, eds. W. J. Pigden, C. C. Balch, and M. Graham, 49–60. Ottawa CA: IDRC.
   Google Scholar
• Viadel, B., R. Barberá, and R. Farré. 2006. Uptake and retention of calcium, iron, and zinc from raw legumes and the effect of cooking on lentils in caco-2 cells. Nutrition Research 26 (11):591–596. doi: 10.1016/j.nutres.2006.09.016.
   Web of Science ®Google Scholar
• Vijayakumari, K. K., P. Siddhuraju, M. Pugalenthi, and K. K. Janardhanan. 1998. Effect of soaking and heat processing on the levels of antinutrients and digestible proteins in seeds of vigna aconitifolia and vigna sinensis. Food Chemistry 63 (2):259–264. doi: 10.1016/S0308-8146(97)00207-0.
   Web of Science ®Google Scholar
• Vitali, D., I. Vedrina Dragojević, and B. Šebečić. 2008. Bioaccessibility of Ca, Mg, Mn and Cu from whole grain tea-biscuits: Impact of proteins, phytic acid and polyphenols. Food Chemistry 110 (1):62–68.
   PubMed Web of Science ®Google Scholar
• Vohra, P., G. A. Gray, and F. H. Kratzer. 1965. Phytic acid-metal. Proceedings of The Society for Experimental Biology and Medicine 5:8–10.
   Google Scholar
• Voragen, A. G. J., G. J. Coenen, R. P. Verhoef, and H. A. Schols. 2009. Pectin, a versatile polysaccharide present in plant cell walls. Structural Chemistry 20 (2):263–275. doi: 10.1007/s11224-009-9442-z.
   Web of Science ®Google Scholar
• Wang, L., and D.W. Sun. 2016. Heat and mass transfer in thermal food processing. In Thermal food processing: New technologies and quality issues, ed. D.W. Sun, 2nd ed. Boca Raton, FL: CRC Press.
   Google Scholar
• Wang, N. 2005. Optimization of a laboratory dehulling process for lentil (Lens culinaris). Cereal Chemistry 82 (6):671–676. doi: 10.1094/CC-82-0671.
   Web of Science ®Google Scholar
• Wang, N., D. W. Hatcher, R. T. Tyler, R. Toews, and E. J. Gawalko. 2010. Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.). Food Research International 43 (2):589–594. doi: 10.1016/j.foodres.2009.07.012.
   Web of Science ®Google Scholar
• Wang, Y., T. Zeng, S. E. Wang, W. Wang, Q. Wang, and H. X. Yu. 2010. Fructo-oligosaccharides enhance the mineral absorption and counteract the adverse effects of phytic acid in mice. Nutrition 26(3):305–311. doi: 10.1016/j.nut.2009.04.014.
   PubMed Web of Science ®Google Scholar
• Wapnir, R. 2000. Zinc deficiency, malnutrition and the gastrointestinal tract. Journal of Nutrition 130:1388–1392.
   PubMed Web of Science ®Google Scholar
• World Health Organization. 2015. The Global Prevalence of Anaemia in 2011. WHO Report, 48.
   Google Scholar
• Xu, B., and S. K. C. Chang. 2008. Effect of soaking, boiling, and steaming on total phenolic contentand antioxidant activities of cool season food legumes. Food Chemistry 110 (1):1–13. doi: 10.1016/j.foodchem.2008.01.045.
   PubMed Web of Science ®Google Scholar
• Xu, W., E. Han, and Z. Wang. 2019. Effect of tannic acid on corrosion behavior of carbon steel in NaCl solution. Journal of Materials Science & Technology 35 (1):64–75. doi: 10.1016/j.jmst.2018.09.001.
   Google Scholar
• Yap, K. W., S. Mohamed, A. M. Yazid, I. Maznah, and D. M. Meyer. 2005. Dose-response effects of inulin on the faecal short-chain fatty acids content and mineral absorption of formula-fed infants. Nutrition & Food Science 35 (4):208–219. doi: 10.1108/00346650510605603.
   Google Scholar
• Yoneda, S., and F. Nakatsubo. 1998. Effects of the hydroxylation patterns and degrees of polymerization of condensed tannins on their metal-chelating capacity. Journal of Wood Chemistry and Technology 18 (2):193–205. doi: 10.1080/02773819809349576.
   Web of Science ®Google Scholar
• Younes, H., C. Demigné, and C. Rémésy. 1996. Acidic fermentation in the caecum increases absorption of calcium and magnesium in the large intestine of the rat. British Journal of Nutrition 75 (2):301–314. doi: 10.1079/BJN19960132.
   PubMed Web of Science ®Google Scholar