Enhancement of iron, zinc, and calcium bioaccessibility and bioavailability in green gram (Vigna radiata L.) supplemented with buttermilk through phytate reduction: an in vitro dietary evaluation

Key Points

• Bioavailability of iron, zinc, and calcium significantly increases with buttermilk supplementation.
• The specific increase in micronutrient levels underscores buttermilk's role as an effective adjuvant.
• Analysis of dietary evaluation highlights the importance of reducing phytate for better nutrient absorption.
• Findings support traditional Ayurvedic practices in enhancing nutritional quality of foods.

Abstract