University of Khartoum

Effect Of Processing On Anti-Nutritional Factors And In Vitro Mineral Bioavailability Of Two Legumes

Effect Of Processing On Anti-Nutritional Factors And In Vitro Mineral Bioavailability Of Two Legumes

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Title: Effect Of Processing On Anti-Nutritional Factors And In Vitro Mineral Bioavailability Of Two Legumes
Author: Hagir Buray El Makki, Balla
Abstract: Two legume crops: broad bean cultivars (Hudieba 72 and Bsabir) and white bean cultivars (Serage, Giza-3 and RO2.1) obtained from Hudieba Research Station were used in this study.The iInvestigation showed that broad bean cultivars contained 5.4 – 6 moisture, 29.5 – 30.2 crude protein, 5.7 – 7.4 crude fibre, 1.3 – 1.6 fat, 3.1 – 3.3 ash and 52.3 – 54.2% carbohydrate. Minerals were in the range: 26.6 – 35.9 Na, 1030.7 – 1037.5 K, 422.9 – 427.2 Ca, 225.3 – 288.6 Mg, 196.6 – 207.9 P, 5.9 – 6.5 Fe., 2 – 2.7 Mn, 0.72 – 0.86 Cu, 1.2 – 1.7 Co, 2.2 – 2.8 Zn mg/100g. Anti-nutritional factors were 291.2 – 298.9 for phytic acid and 322.1 - 388.6 mg/100g for total polyphenols. Mineral availability (%) ranged from 70.2 – 74.3 Na, 7.8 – 12.8 K, 33.7 – 50.0 Ca, 22.1 – 24.2 Mg, 2.4 – 8.2 P, 13.4 – 18.5 Fe, 7.1 – 8.3 Mn, 18.0 – 21.2 Cu, 21.1 – 40.3 Co and 2.2 – 2.8 Zn mg/100g. White bean cultivars contained 4.2 – 7.0 moisture, 21.3 – 26.8 crude protein, 3.1 – 4.2 crude fibre, 1.5 – 2.5 fat, 4.3 – 4.5 ash and 57.8 – 62.7% carbohydrate. Minerals were in the ranges 22.8 – 24.1 Na, 1150.6 – 1318.6 K, 320.7 – 377.3 Ca, 289.4 – 311.5 Mg, 185.4 – 209.9 P, 8.6 – 10.7 Fe, 2.2 – 2.9 Mn, 0.5 – 0.7 Cu, 1.2 – 1.6 Co, 2.5 – 2.8 Zn mg/100g. Anti-nutritional factors were as follows: 352.5 – 457.7 phytic acid and 218.9 – 676.2 mg/100g total polyphenols. Mineral availability (%) ranged from36.5 – 60.5 Na, 9.5 – 13.4 K, 24.4 – 44.1 Ca, 26.0 – 41.4 Mg, 5.5 – 6.1 P, 7.7 – 15.8 Fe, 4.7 – 15.5 Mn, 4.7 – 18.8 Cu, 25.9 – 34.9 Co and 7.6 – 20.6 Zn. The two legume cultivars were subjected to soaking in distilled water for 1, 2 and 3 days, germination for 2, 4 and 6 days, cooking of dry beans, 12 hours soaked and 4 days germinated beans to study their effects on total minerals, phytic acid, total polyphenols and in vitro minerals bioavailability. Soaking significantly (P< 0.01) reduced total minerals phytic acid and polyphenols with 3 days soaking showing the highest reduction.However total mineral availability was significantly (P< 0.01) improved after soaking. Bioavailability of total minerals and minerals treated samples were significantly (P< 0.01) increased after germination, while phytic acid and polyphenols were significantly (P< 0.01) reduced. Cooking significantly (P< 0.01) reduced total minerals, phytic acid and polyphenols; maximum reduction in phytic acid and polyphenols occurred as a result of germination. However, total mineral availability was significantly (P< 0.01) increased after cooking. Cooking after germination effectively increased both total mineral content and their availability
URI: http://khartoumspace.uofk.edu/handle/123456789/13291
Date: 2015-06-16


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