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 5C9
Canada 
cell phone: +1 306-715-3659
e mail: [log in to unmask]


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