Content of antinutritional factors and HCI-extractability of minerals from white bean (Phaseolus vulgaris) cultivars: Influence of soaking and/or cooking

Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North 13314, Shambat, Sudan
Food Chemistry (Impact Factor: 3.39). 01/2007; 100(1):362-368. DOI: 10.1016/j.foodchem.2005.09.060


White bean seeds were subjected to soaking in distilled water for 1, 2 and 3 days. In order to perform complete processing, the seeds were cooked until soft. Effects of soaking and/or cooking of white bean seeds on antinutritional factors, mineral contents and HCl-extractability were studied. Phytic acid and polyphenol contents of all cultivars were reduced. Soaking alone and soaking, followed by cooking, reduced mineral contents of the cultivars, but HCl-extractability was significantly (P ⩽ 0.01) improved to varying extents, depending on cultivar type. Soaking and/or cooking treatment was thus found to be an effective technique and caused further improvement in the availability of both major and trace minerals in white bean.

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    • "Cereals are far from being the main sources of Se on a content basis (Combs 2001), but they are likely the major contributors to worldwide intake on a dietary basis (Haug et al. 2007). Generally speaking, though, micronutrient levels can be very low, a situation more acute for grains in which micronutrients are less biologically available to monogastric animals (Wright and Bell 1966; Hidiroglou et al. 1968)— which, of course, include man—due to high amounts of antinutrients such as phytate and various phenolic compounds likely present (Swain and Hillis 1959; Reddy et al. 1989; García-Estepa et al. 1999; Valencia et al. 1999; Lestienne et al. 2005; ElMaki et al. 2007). "
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    • "Pequi peel flour relatively high binding affinity for iron, phytic acid arouses great interest as a potential food preservative (STODOLAK et al., 2007 "
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    ABSTRACT: Pequi peel comprises 76% of the whole fruit and it is discarded during consumption. Thus, pequi peel has been considered a solid residue, although it has potential for use in various applications. Limitations in the use of this material are mainly due to the lack of information of its nutritional composition, especially about the toxic or antinutritional factors. Soaking is often used to prepare complementary foods and has been reported to be beneficial for enhancing nutritive value. The effect of soaking on the nutritional quality of pequi peel flour was determined by measuring changes in chemical composition, antinutritional factors, total phenols and in vitro protein and starch digestibility. The results showed that 24 h of maceration increases the content of lipids (200%), protein (28.3%) and dietary fibber (31%), while carbohydrate and ash content decreases. There were no haemagglutination activity or α-amylase inhibitors, but it was detected the presence of phytic acid (0.4 g 100 g–1). The soaking reduced 8.5% phenols and 19.0% tannins, 6.2% protein digestibility, and was also effective to eliminate trypsin inhibitors, and increase starch digestibility (24.2%). Soaking was efficient to improve nutritional characteristics of the pequi peel flour, opening up possibilities for its use in food formulations.
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    • "Generally, the extractability of trace elements for the genotypes was slightly low compared to that of major ones. This variation in extractability is likely to be attributed to variation in phytate or polyphenols contents of the genotypes, which have been reported to reduce the availability of both major and minor minerals (AbdelRahaman et al., 2007; ElMaki et al., 2007). Compared to major minerals, the magnitude of the effect of antinutritional factors was greater on the extractability of trace ones. "
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