Dear all, I was working on a project to improve bioavailability of nutrients on chickpea and haricot bean based Ethiopian diets using traditional household food preparation techniques like soaking and germination. I will be cooking the dishes in Canada using food items shipped from Ethiopia and then I will analyze the nutrient and antinutrient levels. However, I am concerned about using tap water in Canada. I thought that it will affect the mineral values of the food. Could anyone share me their thought or articles if I could use deionized water to solve the issue or other suggestions. Thanks in advance, Hiwot A Haileslassie PhD candidate College of Pharmacy & Nutrition University of Saskatchewan 110 Science Place Saskatoon, SK, S7N 5C9Canada cell phone: +1 306-715-3659 e mail: [log in to unmask] ######################################################################## To unsubscribe from the InFoods-Food-Comp-L list, click the following link: https://listserv.fao.org/cgi-bin/wa?SUBED1=InFoods-Food-Comp-L&A=1