In vitro assessment of bio-augmented minerals from peanut oil cakes fermented by through Caco-2 cells.

Present study was carried out to assess the significances of solid state fermentation of peanut oil cakes (POC) by on in vitro bioavailability of minerals (iron, zinc and calcium) and cellular transport, retention and uptake from POC through Caco-2 cells. Bioavailability of iron, zinc and calcium of POC was examined by means of a combined simulated gastrointestinal digestion/Caco-2 cell system. Bio-augmentation of minerals of fermented POC attributed a positive, statistically significant increased influence on minerals retention, transport and uptake values when compared with that of respective inorganic salts as reference.