English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

vi LIST OF TABLES viii LIST OF FIGURES ix ABBREVIATIONS x ACKNOWLEDGMENTS xi CHAPTER 1. GENERAL INTRODUCTION AND RESEARCH JUSTIFICATION 1 Dissertation organization 4 References 5 CHAPTER 2. LITERATURE REVIEW 7 2.1The common bean 7 2.1.1 Origin, distribution and classification 7 2.2 Nutritional importance of common beans to humans 9 2.2.1 Proteins 12 2.2.2 Carbohydrates 19 2.2.3 Lipids 20 2.2.4 Minerals 21 2.2.5 Vitamins 22 2.2.6 Antinutritional factors 23 2.2.6.1 Phytic acid 23 2.2.6.2 Polyphenols 25 2.2.6.2.1 Interactions with minerals 28 2.2.6.2.2 Remedies for anti-nutritional effects of food phenolics 29 2.3 Iron bioavailability 29 2.3.1 Iron bioavailability from beans 34 2.3.1.1 Iron solubility and dialyzability studies 35 2.3.1.2 Caco-2 cell and animal studies 36 2.3.1.3 Human absorption studies 38 2.4 Phytoferritin 39 2.4.1 Ferritin iron absorption 41 2.5 Extrusion cooking 41 2. 5.1 Extruder types 42

Iron bioavailability and consumer acceptability of extruded common bean (Phaseolus vulgaris) flour