نتایج جستجو برای: iron in legumes sample
تعداد نتایج: 17035029 فیلتر نتایج به سال:
abstract the following study, in the first place, attempted to examine the effect of less experienced teachers participation in experienced teachers classes on their own skills and teaching methodology, in the second place, attempted to find out the role of teachers training in students achievements. for this purpose, 21 efl teachers were selected according to available sampling in kish l...
Iron deficiency in developing countries is attributed to the bioavailability of iron derived from staple food such as grains, vegetables and legumes. Sodium iron ethylenediaminetetraacetic acid (NaFeEDTA), a strong metal chelator, is one of the food additives for iron fortification and it has been used for improvement of iron deficiency in the world. However, the effect of NaFeEDTA on the absor...
Vegetable protein sources are often mixed with cereals for complementary feeding. Both contain high levels of phytic acid, which can inhibit trace element and mineral absorption. In adults, phytic acid has been reported to inhibit the absorption of iron, zinc, calcium and manganese but not copper. There are far fewer studies in infants. Phytic acid is a strong inhibitor of iron absorption in bo...
Legumes and pulses have high nutritive values and functional properties that exert positive effects on health and nutrition. This study developed a novel complementary baby food using germinated mung bean and cowpea as sources of extra nutrients supplemented to the infants (aging 6-12 months). The carbohydrate contents of mung bean and cowpea showed 64.3 and 64.0% reduction, respectively, durin...
Phytic acid is the main source of organic phosphorus in grains of legumes and cereals. It has great ability of bonding with metals and minerals such as iron, zinc and calcium. As a result, the solubility of these elements and their absorption capability by human will be reduced. This greenhouse research was carried out with the aim of studying the variations of phytic acid to zinc molar ratio a...
Vegetable protein sources are often mixed with cereals for complementary feeding. Both contain high levels of phytic acid, which can inhibit trace element and mineral absorption. In adults, phytic acid has been reported to inhibit the absorption of iron, zinc, calcium and manganese but not copper. There are far fewer studies in infants. Phytic acid is a strong inhibitor of iron absorption in bo...
in the new age, in regard to human success in education in the globalizing world, one can consider english proficiency and individual differences as two important issues. in efl settings, reading skill plays an important role in education. it seems that using multiple intelligences theory in efl classes which values individual differences by tapping different intelligences, can be rewarding. as...
For over a century, the scientific community has had comprehensive understanding of how rhizobia can promote growth legumes by forming nitrogen fixing nodules. Despite this knowledge, interaction with non-legumes remained largely ignored as subject study until more recent decades. In last few years, research shown that also associate non-legume roots, which ultimately leads to stimulation throu...
Food legumes are considered as the major source of dietary proteins among the plant species. Protein and amino acid contents were evaluated in a wide sample of both wild and cultivated genotypes of Phaseolus species, with a view to investigate possibilities of genetic improvement in seed nutritional quality. Results indicate a variation in relation with taxa, biological status within species (s...
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