Astier-DumasM. (1975). Changes in nitrate, vitamin C, magnesium and iron contents of bathua during cooking. Annales de la Nutrition et de l' Alimentation. 29, 239–244.
2.
BawaS.F.YadavS.P. (1986). Protein and mineral contents of green leafy vegetables consumed by Sokoto population. J. Sci. Food Agric.37, 504–506.
3.
ChawlaS.SaxenaA.SeshadriS. (1988). In vitro availability of iron in various green leafy vegetables. J. Sci. Food Agric.46, 125–127.
4.
CisseD.GuiroA.T.DiahamB.SouaneM.DoumbouyaN.T.S.WadeS. (1998). Effect of home processing on iron availability of African pearl millet weaning foods. Intrn. J. Food Sci. Nutr.49(50), 375–381.
5.
DaviesN.T.ReidH. (1979). An evaluation of phytate, zinc, copper, iron and manganese content of soy bean and availability from soya based textured vegetables substitute of meat extrudes. Br. J. Nutr.41, 579–589.
6.
DaynelicP.C.van DusseldorpM.van StaverenM.A.HautvastJ.G.A.G. (1997). Effect of macrobiotic diets on linear growth in infants and children until 10 years of age. Eur. J. Clin. Nutr.48 (Suppl), S103–S112.
7.
FawusiM.O.A. (1983). Nitrogen fertilization and storage temperature effects on the nutritive value of Solanum nigrum. J. Plant Foods, 5, 161–167.
8.
GopalanC.RamasastriB.V.BalasubramanianS.C. (1971). Nutritive Value of Indian Foods, NIN, ICMR, Hyderabad.
9.
GopalanC.RamasastriB.V.BalasubramanianS.C. (1995). Nutritent Composition of Indian Foods, NIN, ICMR; Hyderabad.
10.
GuptaK.BaratG.K.WagleD.S.VChawlaH.K.L. (1989). Nutrient contents and antinutritional factors in conventional and non-conventional leafy vegetables. Food Chem.31, 105–116.
KamalanathanG.SaraswathiG.DevadasR.P.1979. Calcium, iron, thiamin, ascorbic acid content of three vegetables cooked by three methods. Indian J. Nutr. Dietet.9, 202–205.
13.
KapanidisA.N.LeeT. (1995). Heating cruciferous vegetables increase in vitro dialyzability of intrinsic and extrinsic iron. J. Food Sci.60(1), 128–141.
14.
LindseyW.L.NorwellM.A. (1969). A new DPTA-TEA soil test for zinc and iron. Agron. Abstr.61. 84.
15.
PetersonW.H.SkinnerJ.T.StrongF.M. (1943). Elements of Food Biochemistry. Prince Hall, Inc.New York.
16.
RaoB.S.N.PrabhavathiT. (1978). An in vitro method for predicting the bioavailability of iron from foods. Am. J. Clin. Nutr.31, 169–175.
17.
ReddyM.B.LoveM. (1999). The impact of food processing on the nutritional quality of vitamins and minerals. Adv. Exp. Med. Biol.459, 99–105.
18.
ReddyS.N.MalewarV.G. (1992). Bio-availability of spinach (Spinacia oleracia) cultivated in soil fortified with graded level of iron. Plant Food Hum. Nutr., 42, 313–318.
19.
SinghU.JambunathanR. (1981). Studies on desi and kabuli chickpea cultivars. The level of protease inhibitors, level of polyphenolic compounds and in vitro protein digestibility. J. Food Sci.46, 1364.
20.
SnedecorG. W.CochranW. G. (1967). Statistical Methods. Ames Iowa State University Press, Ames, Iowa, USA.
21.
SoodD.R.ChopraA.K. (1973). Oxalate content of common grasses. Indian J. Animal Sci.43, 476.
22.
SuarejJ.J.PozueloJ.M. (1972). Losses of minerals in vegetables. Annales de Bromatolopia. 24, 361–456.
23.
SwainJ.HillsW.E. (1959). The phenolic constituents of Prumas domestical. The qualitative analysis of phenolic constituents. J. Sci. Food Agric.10, 63.
24.
ValenciaS.SvanbergU.SandbergA.S.RualesJ. (1999). Processing of quinoa (Chenopodium quino, wild): effect on in vitro iron availability and phytate hydrolysis. Intrn. Food Sci. Nutr.50(3), 203–211.
25.
ZohmH.DudenR.FrickerA.HeintzeK.PauhusK.PaulusK. (1975). Influence of heat treatment of spinach at temperature up to 100cC on important constituents. V. Changes in mineral content (Na, K, Ca, Mg). Lebensmittel Wissenschaft Technologie. 8, 151–153.
