Bioaccessibility and bioavailability of iron in biofortified germinated cowpea.
Cíntia Tomaz Sant' AnaPaula Tavares AntunesTuane Carrari Dos ReisMaria das Graças Váz-TostesEduardo Frizzera MeiraNeuza Maria Brunoro CostaPublished in: Journal of the science of food and agriculture (2019)
The iron bioavailability from the biofortified and germinated beans was comparable to ferrous sulfate. Germination can be considered as an alternative and efficient method for consuming cowpea, presenting good iron bioaccessibility and bioavailability. © 2019 Society of Chemical Industry.