title: Spectroscopic review of chelating agents and their influence on the bioavailability of Fe, Zn and Ca in Fijian foods
abstract: The spectroscopic review of few chelating agents to assess their influence on minerals bioavailability is presented and methods used for the determination of phytic acid (PA) and tannin (TA) in foods have veen reviewed. Phytate (PA) is available in cereals and legumes while TA is present in legumes, some cereals, fruits and beverages. As PA and TA are known to influence the functional and nutritional properties of foods so their contents in Fijian foods have been reviewed spectrophotometically a
journal: Applied Spectroscopy Reviews