Influence of Lactobacillus fermentation on the iron and zinc bio-accessibility in vegetable products Ghent University
In vegetable products (legumes, grains and vegetables), the iron and zinc bio-accessibiltity is low. This is partly due to the presence of phytates, polyphenols and fibres, making complexes with iron en zinc. In this way the bio-accesibility and bio-availablity of these minor components is inhibited. In this project proposal, it is aimed to increase the bio-accessibility by using fermentations with Lactobacillus strains.