Claudia E. LazarteMirian VargasYvonne Granfeldt2026-03-222026-03-22201510.3402/fnr.v59.27796https://doi.org/10.3402/fnr.v59.27796https://andeanlibrary.org/handle/123456789/48433Citaciones: 17In conclusion, the fermentation of cassava reduces the phytate content. The diet containing the fermented cassava represents a better nutritional alternative than the diet with unfermented cassava and is comparable with the zinc-supplemented diets.enBioavailabilityZincFermentationFood sciencePhytic acidPhytaseChemistryZinc deficiency (plant disorder)Lactic acidBiologyZinc bioavailability in rats fed a plant-based diet: a study of fermentation and zinc supplementationarticle