Micro-Mineral Retention and Anti-Nutritional Compounds Degradation During Bean Cooking Process-Reference-Cited by-同舟云学术

Micro-Mineral Retention and Anti-Nutritional Compounds Degradation During Bean Cooking Process

Published:2018-08-25 Issue:2 Volume:6 Page:526-535
ISSN:2347-467X
Container-title:Current Research in Nutrition and Food Science Journal
language:
Short-container-title:Curr Res Nutr Food Sci

Author:

Patrick Ongol Martin¹^ORCID,Owino Joseph²^ORCID,Lung’aho Mercy³^ORCID,Dusingizimana Théogéne¹^ORCID,Vasanthakaalam Hilda¹^ORCID

Affiliation:

1. School of Food Science and Technology, College of Agriculture, Animal Sciences and Veterinary Medicine, University of Rwanda, Avenue de l’ armee, P.O. Box 3971, Kigali, Rwanda

2. v

3. CIAT Rwanda, Concord Building, L’ Umuganda Street, P.O Box 6801, Kigali, Rwanda.

Abstract

The objective of this study was to determine the effect of soaking, boiling and frying on retention of micro-minerals as well as degradation of polyphenols and phytic acids. Soaking of the beans did not significantly (p > 0.05) decrease mineral, total polyphenol and phytic acid content of beans. While boiling of beans significantly (p < 0.05) decreased the concentration of total polyphenols and phytic acid but not the mineral content of the beans. Frying of boiled beans decreased the total polyphenol content but increased the concentration of phytic acids in beans. Data obtained in this study indicates that cooking of beans without discarding of soaking water and broth results into greater retention of minerals but frying may be detrimental to mineral bioavailability because it leads to increase in phytic acid content.

Publisher

Enviro Research Publishers

Subject

Medicine (miscellaneous),Food Science

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