Molar ratios to predict zinc availability from domestically processed ricebean (Vigna umbellata)

The effects of various processing treatments viz.. soaking, pressure cookin g, open pan, cooking. germination, followed by pressure cooking and roastin g of whole ricebean and pressure cooking, open pan, cooking and fermentatio n and frying of vadas of dehulled ricebean were assessed for the availabili ty of zinc based on phytate:zinc and phytate x calcium:zinc molar ratios. T he availability of zinc improved on dehulling of whole ricebean. and also o n cooking by various methods. However. the calcium added to the ricebean du ring cooking, using tap water hindered the availability of zinc. The maximu m availability of zinc in whole ricebean was observed for sprouted ricebean . followed by pressure cooked and then open pan cooked ricebean. Maximum av ailability in dehulled ricebean was found for fermented ricebean. followed by pressure cooked and open pan cooked dhal.