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

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• 作者：Hagir B. ElMaki ; Samia M. AbdelRahaman ; Wisal H. Idris ; Amro B. Hassan ; Elfadil E. Babiker and Abdullahi H. El Tinay
• 关键词：White bean ; Cultivars ; Minerals ; Soaking ; Cooking ; Antinutrients
• 刊名：Food Chemistry
• 出版年：2007
• 出版时间：2007
• 年：2007
• 卷：100
• 期：1
• 页码：362-368
• 全文大小：118 K

文摘

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.