Strategies to Enhance Iron Absorption from Tef-injera in Young Women
Maren Fischer, Ines Egli, Isabelle Aeberli, Michael Zimmermann & Richard Hurrell · European Journal of Nutrition & Food Safety · 2015
Objectives: Tef is a cereal indigenous to Ethiopia. The flour obtained is mostly used to produce a soft, pancake-like sourdough-bread, called injera. Since it contains considerable amounts of phytate, iron bioavailability from this Ethiopian staple is believed to be limited. We i...
Open access
Research Article
10.9734/EJNFS/2015/21304