Home List your patent My account Help Support us

Increased bioavailability of minerals in Teff

[Category : - Food]
[Viewed 333 times]

Teff is gaining popularity in the western United States as an alternative forage crop. It has high in dietary fibre, iron, protein and
calcium. The high protein content is believed to be due to the
relatively large germ for its small seed size compared to
grains such as wheat; larger grains have increased levels of
20 starch due to larger proportion of endosperm. However,
absorption inhibitors in teff limit the bioavailability of
calcium, iron and other minerals due to absorption inhibitors. Relieving or eliminating the absorption inhibitors would enhance the intestinal bioavailability and absorption of calcium and in teff. Further Plant based vegan diet is on the increase and those on that follow this diet are mostly highly deficient on these minerals.
Although these minerals are high in teff, Teff contains Phytic acid's and its interaction with minerals can take place through ionic nature or though charged groups of proteins containing minerals such as calcium. Phytic acid can also bind with starch directly through phosphate groups. This interaction also reduces solubility, digestibility and bioavailability of starch and proteins as well as minerals.
This invention is a method of processing and/or
refining teff which improves the bioavailability of calcium and iron. Many food products in the form of milk, supplement or powder can be made.

Patent publications:

No publication

Asking price:

Make an offer

Rate this patent

Great invention
Viewed: 333 times

Seller:

aden (United Kingdom)

Ask a question
or start a negotiation

Contact the seller

Share on social media