Iron and zinc retention in common beans (Phaseolus vulgaris L.) after home cooking.
Background: According to the World Health Organization (WHO), iron, iodine, and Vitamin A deficiencies are the most common forms of malnutrition, leading to severe public health consequences. The importance of iron and zinc in human nutrition and the number of children found to be deficient in these nutrients make further studies on retention in cooked grains and cooked bean broth important. Objectives: This work aimed to evaluate iron and zinc retention in six common bean (Phaseolus vulgaris L.) cultivars under the following conditions: raw beans, regular pot cooking, pressure cooking, with and without previous water soaking, and broth. Design: Determination of iron and zinc content in the raw, cooked bean grains and broth samples was carried out by Inductively Coupled Plasma (ICP) Optical Emission Spectrometry (Spectro Analytical Instrument Spectroflame P). All experiments and analyses were carried out in triplicate. Results: Overall, regardless of the cooking method, with or without previous water soaking, the highest zinc concentration was found in the cooked bean grains. However, pressure cooking and previous water soaking diminished iron retention in the cooked grains, while increasing it in the bean broth. Conclusion: The common bean was confirmed to be an excellent source of iron and zinc for human consumption, and it was suggested that beans should be consumed in a combined form, i.e. grain with bean broth.
Main Authors: | CARVALHO, L. M. J., CORRÊA, M. M., PEREIRA, E. J., NUTTI, M. R., CARVALHO, J. L. V., RIBEIRO, E. M. G., FREITAS, S. C. |
---|---|
Other Authors: | LUCIA MARIA JAEGER DE CARVALHO, UFRJ; MARIANA M. CORRÊA, UFRJ; ELENILDA J. PEREIRA, UFRJ; MARILIA REGINI NUTTI, CTAA; JOSE LUIZ VIANA DE CARVALHO, CTAA; EDIANE M. G. RIBEIRO, UFRJ; SIDINEA CORDEIRO DE FREITAS, CTAA. |
Format: | Separatas biblioteca |
Language: | English eng |
Published: |
2012-08-17
|
Subjects: | Deficiências minerais, Métodos de cozimento, Micronutrientes, Análise de alimentos, Composição alimentar., Feijão, Leguminosa., |
Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/931449 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Potencial do uso da farinha de milheto integral (Pennisetum glaucum (L)): avaliação da composição físico-química.
by: MARTINS, A. M. D., et al.
Published: (2017-02-09) -
Chemical and mineral composition of the raw and cooked immature grains of cowpea genotypes.
by: GOMES, F. O., et al.
Published: (2024-03-07) -
Desempenho reprodutivo de bovinos na sub-região dos Paiaguás do Pantanal Mato-Grossense. III. Efeito da suplementação mineral sobre variáveis reprodutivas e ponderais de vacas de cria.
by: POTT, E. B., et al.
Published: (1995-10-13) -
Qualidade de biscoitos elaborados com farelo de arroz extrusado em substituição à farinha de trigo e fécula de mandioca.
by: LACERDA, D. B. C. L., et al.
Published: (2010-01-26) -
Retenção de ferro e zinco em cultivares de feijão comum (Phaseolus vulgaris, L,) após cozimento.
by: FIGUEIREDO, R., et al.
Published: (2015-04-14)