Suboptimal folate intake is common not only in developing countries but also in many industrialized countries. Cereal products contribute markedly to folate intake. Thus, especially in countries where mandatory folic acid fortification is not practised and voluntary fortification is limited, natural folate enhancement of cereal products may significantly improve folate intake. In this project we study folate enrichment by fermentation in African and European cereal foods. The objective is to estimate the bioavailability of the produced folate, and finally, the potential of fermented cereal foods in improving folate intake among target populations.
|Gällande start-/slutdatum||01/09/2014 → 31/08/2017|
- Unknown funder
- 416 Livsmedelsvetenskap