Content of antinutritional factors and HCl-extractability of minerals from white bean (Phaseolus vulgaris) cultivars: Influence of soaking and/or cooking
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.
- SourceAvailable from: Sharifah Norkhadijah Syed Ismail10/2014; 43:103-111.
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ABSTRACT: A pot experiment was carried out to investigate the effect of different levels of micronutrients (0, 2, 4, and 8 g/5 kg soil) and a fixed amount (6 g/5 kg soil) of macronutrients fertilizer on the antinutrients content, protein content and digestibility, total and extractable macro- and micro-elements, amino acid content and score of grains of sorghum cultivar (Gadambalia) grown for two consecutive season. Protein content and essential amino acids composition of sorghum grains significantly (P ⩽ 0.05) increased with micronutrients level for both seasons. Tannins and phytate contents dropped significantly (P ⩽ 0.05) with a concomitant increase in protein digestibility, macro- and micro-elements extractability for both seasons and treatments. The content of macro- and micro-elements of the grains increased with micronutrients level during both seasons. The essential amino acids scores of the grains were significantly (P ⩽ 0.05) increased for both seasons and treatments.Food Chemistry 09/2014; 159:374–380. · 3.26 Impact Factor
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ABSTRACT: The aim of this study was to investigate the effect of fermentation and/or cooking on the antinutritional factors (polyphenols, tannins and phytates), protein digestibility, total and extractable minerals of two Sudanese winter season cultivars (locally named as Abu Ragaba and Abu Kunjara) and one summer season cultivar (Wad Ahmed) as control. High tannin and phytate characterized Abu Kunjara, while high polyphenol characterized Wad Ahmed. The results obtained showed that the antinutritional factors of all cultivars were significantly (P ≤ 0.05) decreased after fermentation and cooking. The reduction in antinutritional factors was concomitant with a significant (P ≤ 0.05) increase in protein digestibility after processing of the samples. Total minerals contents (Ca, P, Fe and Mg) were fluctuated after fermentation and cooking. HCl-extractability of Ca, P, Fe and Mg was significantly (P ≤ 0.05) increased after fermentation and cooking of the samples. However, HCl-extractability of such minerals of the raw samples was deceased after cooking for all cultivars. The increment in minerals extractability is attributed to the reduction in antinutritional factors.Australian Journal of Basic and Applied Sciences. 12/2013; 7(12):229-237.