Faba beans (Vicia faba L.) are the third most important legume after soya (Glycine max) and
pea (Pisum sativum). Similar to other legumes, it contains high amount of lysine rich protein …

Moringa oleifera is an interesting plant for its use in bioactive compounds. In this manuscript,
we review studies concerning the cultivation and production of moringa along with genetic …

Abstract Phytic acid (PA),[myo-inositol 1, 2, 3, 4, 5, 6-hexakisphosphate] is the principal
storage compound of phosphorus (P) and account for 65%–85% of the seeds total P. The …

Wheat bran, a by‐product of the industrial roller milling of wheat, is increasingly added to
food products because of its nutritional profile and physiological effects. Epidemiological …

Phytate (PA) serves as a phosphate storage molecule in cereals and other plant foods. In
food and in the human body, PA has a high affinity to chelate Zn2+ and Fe2+, Mg2+, Ca2+ …

There is a scarcity of information on mineral and phytate content in plant‐based foods in
Bolivia. This study aimed to analyze iron, zinc, calcium, and phytate content and estimate the …

Maize is a staple human food eaten by more than a billion people around the world in a
variety of whole and processed products. Different processing methods result in changes to …

Deficiencies of iron, zinc and vitamin A have been a focus of the governments and world
organizations for decades and extensive efforts are being made to address this malnutrition …

Zn deficiency is one of the leading health problems in children and women of developing
countries. Different interventions could be used to overcome malnutrition, but biofortification …

Macronutrients of pulses or cereals are stored in the cotyledon or endosperm cells with
protection from intact cell walls. However, pulses and cereals are generally processed into …