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

• Published in: Food chemistry Vol. 100; no. 1; pp. 362 - 368
• Main Authors: ElMaki, Hagir B., AbdelRahaman, Samia M., Idris, Wisal H., Hassan, Amro B., Babiker, Elfadil E., El Tinay, Abdullahi H.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 2007; Elsevier
• Subjects: Antinutrients; antinutritional factors; beans; Biological and medical sciences; Cooking; Cultivars; duration; Food industries; Fundamental and applied biological sciences. Psychology; hydrochloric acid; mineral content; Minerals; nutrient availability; nutritive value; phytic acid; polyphenols; Soaking; White bean; Cooking; Minerals; Soaking; White bean; Antinutrients; Cultivars; Heat treatment; Inorganic element; Leguminosae; Phaseolus vulgaris; Dicotyledones; Antinutrient factor; Angiospermae; Spermatophyta; Cultivar
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2005.09.060

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.