Effects of domestic preparation of cereals and legumes on ionisable iron

Effect of simple domestic processing on ionisable iron from cereals and legumes was investigated using an in vitro method. Two‐fold increase was observed when legumes and cereal were germinated for different periods. In the case of legumes, increase was observed only with the whole grain, whereas no such changes were observed with decorticated legume. The ionisable iron from bread was higher (nearly twice) when compared with that from chapathi, prepared from the same wheat. The total iron was higher in the parboiled rice than in the raw rice. The percentage ionisable iron was lower in the parboiled rice than in the raw rice. The actual amount of ionisable iron, however, was the same in both the rice samples. Fermentation of rice and legume (pulse) mixture and cooking did not result in any change in the ionisable iron. Cooking of rice or wheat as used in Indian homes did not influence ionisable iron.