Chole and lentils, either in the form of whole or flour, provide more nutritional value to human diet than products made of oats and wheat, with the research of the University of Adelaide.
Researchers saw the bio -availability of micronutrients in products that are available to the public on supermarket shelves and were surprised at their discovery.
“We found that all pulse products, such as chickpeas and lentil flour, were excellent sources of micronutrients,” Thi Dayam Guayen, a PhD candidate in the School of Agriculture, Food and Wine.
“Especially for zinc and iron nutrition, they improved grain products such as oat and wheat flour.”
Food standards Australia New Zealand advised producers and food producers to strengthen products with zinc and iron to help prevent dietary deficiencies. Zinc and iron shortcomings can have harmful health consequences, especially for children and pregnant people.
The fortification of these nutrients in food can be done either by producers, through the use of fertilizers, or by adding them as materials, such as the baking process for bread products.
A group leader and Future Making Fellow at Wite Research Institute. Stephanie Watts-Fax says, “The objective of this fortification strategy is to improve public health by increasing the availability of micronutrients required in the foods usually consumed.”
âOur results indicated that pulse products, such as chickpeas and lentils, are better sources of protein and minerals, especially zinc and iron, with high micronutrient bioavailability, compared to tested grain products.
“Zinc and iron concentrations in grain products such as wheat and oat flour were lower than other products, suggesting that they could not meet the nutritional targets recommended by the food standards Australia New Zealand.”
Zinc and iron bioavailability, which has the ability to remove nutrients from food for the human body, is also affected by other elements present in grain crops.
Says Guyen, “The absorption of nutrients can be limited by co-melodious entnutral factors in grains, such as the appearance of phytate,” Guyen says.
“Understanding how bioavailability varies between different grains and legumes, can help improve dietary recommendations and fortification strategies, eventually addressed the shortcomings of global micronutrients, especially in the weaker population.”
Guyen says that the research of his group, which has been published Food work and analysisProvides useful information to people to help managing their health.
“Micronutrient deficiencies at risk of deficiencies can include more pulses in their food, rich in protein, zinc and iron, and high bioavaling,” she says.
Dr. Vats-focus says that their group will continue this research by looking at the way to increase the bioavailability of nutrients in crops.
“We want to check the ways to reduce the fight naturally, such as adaptation of cooking or processing methods; Development of crops of low-fight, high nutrients; And checking how other micronutrients interact with the fights in grains and pulses, she says.
The University of Adelaide and the University of South Australia are joining the Army to become the new leading university of Australia – Adelaide University. The strength, heritage and resources of the two major universities will provide relevant research on the University scale, innovative, industry-informed teaching and an excellent student experience. The University of Adelaide will open its doors in January 2026. Find more information on this Adelaide University website,
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