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: 3.26). 01/2007; 100(1):362-368. DOI: 10.1016/j.foodchem.2005.09.060

ABSTRACT 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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