Evaluation of vitamin D bioaccessibility and mineral solubility from test meals containing meat and/or cereals and/or pulses using in vitro digestion

In this study, we evaluated vitamin D and mineral (iron, zinc, magnesium) transfer to the bolus aqueous phase during digestion of meals with/without pulses. We performed in vitro digestions using test made either i) beef and/or semolina chickpeas, or ii) potatoes supplemented not with fibers, phytates, tannins saponins. Chickpea presence led a decrease bioaccessibility (?56%, p ? 0.05) solubility (?28% for iron, compared only. This effect was largely compensated by fact that more stable based on plant foods only than beef. Tannins were most deleterious compounds iron solubility, while phytates decreased bioaccessibility. Agronomical technical solutions selectively amount pulses affect micronutrient bioavailability should be further explored.