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.
Available from: Hubert Th Wolterbeek
- "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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ABSTRACT: Agronomic biofortification of staple crops is an effective way to enhance their contents in essential nutrients up the food chain, with a view to correcting for their deficiencies in animal or human status. Selenium (Se) is one such case, for its uneven distribution in the continental crust and, therefore, in agricultural lands easily translates into substantial variation in nutritional intakes. Cereals are far from being the main sources of Se on a content basis, but they are likely the major contributors to intake on a dietary basis. To assess their potential to assimilate and biotransform Se, bread and durum wheat were enriched with Se through foliar and soil addition at an equivalent field rate of 100 g of Se per hectare (ha), using sodium selenate and sodium selenite as Se-supplementation matrices, in actual field conditions throughout. Biotransformation of inorganic Se was evaluated by using HPLC-ICP-MS after enzymatic hydrolysis for Se-species extraction in the resulting mature wheat grains. Selenomethionine and Se(VI) were identified and quantified: the former was the predominant species, representing 70-100 % of the total Se in samples; the maximum amount of inorganic Se was below 5 %. These results were similar for both supplementation methods and for both wheat varieties. Judging from the present results, one can conclude that agronomic biofortification of wheat may improve the nutritional quality of wheat grains with significant amounts of selenomethionine, which is an attractive option for increasing the Se status in human diets through Se-enriched, wheat-based foodstuff.
Journal of Food Science and Technology -Mysore- 08/2014; DOI:10.1007/s13197-014-1503-7 · 2.20 Impact Factor
Available from: Beatriz dos Santos Siqueira
- "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 g1). 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.
Ciência e Tecnologia de Alimentos 09/2013; 33(3):500-506. DOI:10.1590/S0101-20612013005000081 · 0.41 Impact Factor
Available from: Isam A. Mohamed Ahmed
- "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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ABSTRACT: Ten corn genotypes, designated as: Mugtama-45, Hudiba-1, Var-113, Ring-8 x mutazim, Banglore-9733,
Ring1, Dalang, S.98 TLW-GHA, TL98B-6225-9xTL617 and PAN-64801 were analyzed for chemical composition,
total energy, antinutritional factors (phytate and polyphenols) contents and total and extractable minerals.
Investigation showed that corn had 95.0–93.4% dry matter, 1.0–1.6% ash, 2.1–3.2% crude fiber, 2.2–6.0% oil, 10.6–
14.5% crude protein, 70.7–77.0% carbohydrate, 372.23–392.45 kcal/100g total energy, 87.2-1047.3 mg/100g phytate
and 363.7-706.2 mg/100g polyphenols. Corn genotypes had 2.0-18.0mg/100g Na with extractability varied from
23.8 to 60.1%, 81.7 to 258 K with extractability varied from 37.5 to 69.4%, 32.5 to 63.3 Mg with extractability varied
from 36.7 to 76.9%, 18.33 to 89.3 Ca with extractability varied from 28.5–79.1% and 30.7 to 178.7 mg/100g P with
extractability varied from 20.7 to 33.0%. Corn genotypes had trace minerals ranged from 1.2 to 4.6, 0.9 to 1.5, 0.4 to
0.9, 0.1 to 2.9 and from 0.2 to 0.8 mg/100g for Fe, Zn, Mn, Cu and Co, respectively with extractability varied from
19.7 to 59.7, 32.8 to 66.2, 26.6 to 75.0, 23.1 to 49.1 and from 52.0 to 86.3 for trace minerals, respectively.
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