South Asian and some African countries are facing acute shortages of iron and zinc, how we can develop new food products to combat the iron and zinc deficiency problem in underdeveloped countries by using their own resources?
It's clear that the phytic acid can be reduced the iron and zinc availability in animal and human nutrition. For reaction between mineral and phytic acid the pH of intestinal tract are very important, and if you can reduce the pH of the intestinal tract with the increasing the feed ingredients and nutrient to the foods that able to reducing the pH, you can increasing bioavailability of these nutrients. On the other hand vitamin c and vitamin A also can be help to the more absorption of iron.
see this link and cross references:
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3775249/
Though sea foods and beef products are rich sources, it might not be culturally appropriate for the Indian population. I would prefer using cereals like green gram/ black gram which is already a part of south Indian breakfast. Along with citrus fruits, legumes, raisins, nuts & seeds.
Fermentation of grains and cereals can increase the bioavailability of zinc and iron through degradation of phytic acid by phytases during this process.
https://www.researchgate.net/publication/280570351_Consumer_Behavior_towards_Instant_Noodles_as_a_Quick_Meal_Option_in_Bangladesh?ev=prf_pub
Conference Paper Consumer Behavior towards Instant Noodles as a Quick Meal Op...
Hi,
Consider food fortification using encapsulation technology (see attached manuscript for example). Also, you may find this paper useful:
Recent trends in the lipid-based nanoencapsulation of antioxidants ...
onlinelibrary.wiley.com/doi/10.1002/jsfa.2576/abstract
by MR Mozafari - 2006 - Cited by 126 - Related articles
Jul 24, 2006 - Recent trends in the lipid-based nanoencapsulation of antioxidants and their role in foods.
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