Iron and zinc retention in common beans (Phaseolus vulgaris L.) after home cooking

  • Lucia M.J. Carvalho RIO DE JANEIRO FEDERAL UNIVERSITY
  • Mariana M. Corrêa
  • Elenilda J. Pereira
  • Marília R. Nutti
  • José L. V. Carvalho
  • Ediane M.G. Ribeiro
  • Sidinéa C. Freitas
Keywords: Food composition, food processing

Abstract

Background: According to the World Health Organization (WHO), iron, iodine, and Vitamin A deficiencies are the most common forms of malnutrition, leading to severe public health consequences. The importance of iron and zinc in human nutrition and the number of children found to be deficient in these nutrients make further studies on retention in cooked grains and cooked bean broth important. Objectives: This work aimed to evaluate iron and zinc retention in six common bean (Phaseolus vulgaris L.) cultivars under the following conditions: raw beans, regular pot cooking, pressure cooking, with and without previous water soaking, and broth. Design: Determination of iron and zinc content in the raw, cooked bean grains and broth samples was carried out by Inductively Coupled Plasma (ICP) Optical Emission Spectrometry (Spectro Analytical Instrument - Spectroflame P). All experiments and analyses were carried out in triplicate. Results: Overall, regardless of the cooking method, with or without previous water soaking, the highest zinc concentration was found in the cooked bean grains. However, pressure cooking and previous water soaking diminished iron retention in the cooked grains, while increasing it in the bean broth. Conclusion: The common bean was confirmed to be an excellent source of iron and zinc for human consumption, and it was suggested that beans should be consumed in a combined form, i.e. grain with bean broth.

Keywords: leguminosae; mineral deficiencies; cooking methods; micronutrients; food analysis; food composition; common beans

(Published: 29 February 2012)

Citation: Food & Nutrition Research 2012, 56: 15618 - DOI: 10.3402/fnr.v56i0.15618

Downloads

Download data is not yet available.

Author Biography

Lucia M.J. Carvalho, RIO DE JANEIRO FEDERAL UNIVERSITY
Pharmacy College - Natural Products and Food Department
Published
2012-02-29
How to Cite
1.
Carvalho L, Corrêa M, Pereira E, Nutti M, Carvalho J, Ribeiro E, Freitas S. Iron and zinc retention in common beans (<em>Phaseolus vulgaris L.</em&gt;) after home cooking. fnr [Internet]. 2012Feb.29 [cited 2019Aug.24];00. Available from: https://foodandnutritionresearch.net/index.php/fnr/article/view/487
Section
Original Articles

Most read articles by the same author(s)