The effect of food processing on the bioaccessibility of cadmium and micronutrients from whole wheat porridge
Hollman A. Motta‐Romero,
Snigdha Guha,
Javier Seravalli
et al.
Abstract:Background and ObjectivesWheat porridge contributes to the intake of micronutrients but can also be a route of the toxic heavy metal, cadmium. This study aimed to determine the effect of processing on micronutrients, cadmium dialyzability, and cellular bioaccessibility.FindingsCadmium (0.21%), magnesium (0.19%), iron (0.17%), and zinc (0.07%) presented low bioaccessibility from raw whole wheat flour. Boiling and germination reduced phytic acid content (p < .001) but failed to improve mineral bioaccessibilit… Show more
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