E Bjorn-Rasmussen L Hallberg (1979) Effect of animal proteins on the absorption of food iron in man Nutrition and Metabolism 23 192–202.
L Bravo (1998) Polyphenols: chemistry, dietary sources, metabolism, and nutritional significance Nutrition Reviews 56 317–333.
JJM Castenmiller CE van de Poll West IA Brouwer , CMG Thomas M van Dusseldorp (2000) Bioavailability of folate from processed spinach in humans Annals of Nutrition and Metabolism 44 163–169.
R Chang S Schwimmer HK Burr (1977) Phytate: removal from whole dry beans by enzymatic hydrolysis and diffusion. Journal of Food Science 42 1098–1101.
M Cheryan (1980) Phytic acid interactions in food systems CRC Critical Reviews in Food Science and Nutrition 13 297–335.
AR De Boland GB Garner & BL O'Dell (1975) Identification and properties of phytate in cereal grains and oilseed products. Journal of Agricultural and Food Chemistry 23 1186–1189.
I Egli L Davidsson M-A Juillerat , D Barclay RF Hurrell (2002) The influence of soaking and germination on the phytase activity and phytic acid content of grains and seeds potentially useful for complementary feeding. Journal of Food Science 67 3484–3488.
I Egli L Davidsson M-A Juillerat , D Barclay RF Hurrell (2003) Phytic acid degradation in complementary foods using phytases naturally occurring in whole grain cereals. Journal of Food Science 68 1855–1859.
C Ezeji PC Ojimelukwe (1993) Effect of fermentation on the nutritional quality and functional properties of infant food formulations prepared from bamarra-groundnut, fluted-pumpkin and millet seeds Plant Foods for Human Nutrition 44 267–276.
E Gaitan (1990) Goitrogens in food and water Annual Review of Nutrition 10 21–39.
L Hallberg (1981) Bioavailability of dietary iron in man Annual Review of Nutrition 1 123–147.
DM Hilker JC Somogyi (1982) Antithiamins of plant origin: their chemical nature and mode of action Annals of the New York Academy of Sciences 378 137–145.
C Hotz RS Gibson (2001) Assessment of home-based processing methods to reduce phytate content and phytate/zinc molar ratios of white maize (Zea mays). Journal of Agricultural and Food Chemistry 49 692–698.
C Hotz RS Gibson (2005) A participatory nutrition education intervention improves the adequacy of complementary diets of rural Malawian children: a pilot study European Journal of Clinical Nutrition 59 226–237.
RF Hurrell S Lynch T Bothwell , H Cori R Glahn , E Hertrampf (2004) Enhancing the absorption of fortification iron. A SUSTAIN Task Force report International Journal of Vitamin and Nutrition Research 74 387–401.
RF Hurrell MB Reddy J Burri JD Cook (2002) Phytate degradation determines the effect of industrial processing and home cooking on iron absorption from cereal-based foods British Journal of Nutrition 88 117–123.
S Jood AC Kapoor (1997) Improvement in bioavailability of minerals of chickpea and blackgram cultivars through processing and cooking methods International Journal of Food Sciences and Nutrition 48 307–312.
A Kataria BM Chauhan S Gandhi (1989) Antinutrients and protein digestibility (in vitro) of mungbean as affected by domestic processing and cooking Food Chemistry 32 9–17.
N Khan R Zaman M Elahi (1991) Effect of heat treatment on the phytic acid content of maize products. Journal of the Science of Food and Agriculture 54 153–156.
GO Latunde-Dada MLP Bianchi JED de Oliviera (1998) On the methods for studying the mechanisms and bioavailability of iron Nutrition Reviews 56 76–80.
OA Levander (1987) A global view of human selenium nutrition Annual Review of Nutrition 7 227–250.
DD Maenz CM Engele-Schaan RW Newkirk , HL Classen (1999) The effect of mineral chelators on the formation of phytase-resistant and phytase-susceptible forms of phytic acid in solution and in slurry of canola meal Animal Feed Science and Technology 81 177–192.
MJ Manary NF Krebs RS Gibson , RL Broadhead KM Hambidge (2002b) Community-based dietary phytate reduction and its effect on iron status in Malawian children Annals of Tropical Paediatrics 22 133–136.
EK Marfo BK Simpson JS Idowu , OL Oke (1990) Effect of local food processing on phytate levels in cassava, cocoyam, yam, maize, sorghum, rice, cowpea, and soybean. Journal of Agricultural and Food Chemistry 38 1580–1585.
S Mbithi-Mwikya J van Camp PRS Mamiro W Ooghe P Kolsteren , A Huyghebaert (2002) Evaluation of the nutritional characteristics of a finger millet based complementary food. Journal of Agricultural and Food Chemistry 50 3030–3036.
ER Morris & R Ellis (1985) Bioavailability of dietary calcium. In Nutritional Bioavailability of Calcium, pp. 63–72 [ C Kies , editor]. Washington, DC: American Chemical Society.
NM Nnam (1999) Nitrogen and mineral utilization of young children fed blends of fermented or unfermented corn (Zea may. L), African yam bean (Spenostylis stenocarpa) and cowpea (Vigna unguiculata) Ecology of Food and Nutrition 38 21–34.
BL O'Dell AR de Bowland SR Koirtyohann (1972) Distribution of phytate and nutritionally important elements among the morphological components of cereal grains. Journal of Agricultural and Food Chemistry 20 718–721.
L Perlas RS Gibson (2002) Use of soaking to enhance the bioavailability of iron and zinc from rice-based complementary foods used in the Philippines. Journal of the Science of Food and Agriculture 82 1115–1124.
JM Porres P Etcheverry DD Miller (2001) Phytate and citric acid supplementation in whole-wheat bread improves phytate-phosphorus release and iron dialyzability. Journal of Food Science 66 614–619.
A-S Sandberg (1991) The effect of food processing on phytate hydrolysis and availability of iron and zinc. In Nutritional and Toxicological Consequences of Food Processing, pp. 499–508 [ M Friedman , editor]. New York: Plenum Press.
B Sandström (2001) Micronutrient interactions: effects on absorption and bioavailability British Journal of Nutrition 85 S181–S185.
A Sanni AA Onilude OT Ibidapo (1999) Biochemical composition of infant weaning food fabricated from fermented blends of cereal and soybean Food Chemistry 65 35–39.
A Sharma N Khetarpaul (1998) Development of products incorporating fermented rice-legume-whey blends: effect on phytic acid content and availability (in vitro) of calcium and iron Ecology of Food and Nutrition 36 491–500.
U Svanberg W Lorri A-S Sandberg (1993) Lactic fermentation of non-tannin and high-tannin cereals: effects on in vitro estimation of iron availability and phytate hydrolysis. Journal of Food Science 58 408–412.
L Temple RS Gibson C Hotz (2002) Use of soaking and enrichment for improving the content and bioavailability of calcium, iron and zinc in complementary foods and diets of rural Malawian weanlings. Journal of Food Science 67 1926–1932.
B Teucher M Olivares H Cori (2004) Enhancers of iron absorption: ascorbic acid and other organic acids International Journal for Vitamin and Nutrition Research 74 403–419.
DR Van Campen RP Glahn (1999) Micronutrient bioavailability techniques: accuracy, problems and limitations Field Crops Research 60 93–113.
F Yeudall C Kayira E Umar , RS Gibson (2002) Impact of a community-based dietary intervention on selected biochemical and functional outcomes in rural Malawian children European Journal of Clinical Nutrition 56 1176–1185.
K-J Yeum RM Russell (2002) Carotenoid bioavailability and bioconversion Annual Review of Nutrition 22 483–504.