A review of the impact of preparation and cooking on the nutritional quality of vegetables and legumes

Fabbri, Adriana D.T.; Crosby, Guy A.

doi:10.1016/j.ijgfs.2015.11.001

Cited by 253 publications

(179 citation statements)

References 67 publications

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“…The intrinsic differences between proteins (Table 1) may be explained by the compositional changes following the degradation of other constituents during the cooking processes [32]. Indeed, according to Fabbrin [33], heating before cooking improves the nutritional value and the availability of nutrients, which could be the case in this study. Total carbohydrates (as calculated by difference) was moderate (20.5-37.8%).…”

Section: Resultsmentioning

confidence: 69%

Effect of Post-Harvest Traditional Technologies on the Nutrient Content and Antioxidant Compounds of Defatted Flours from Ricinodendron heudelotti (Baill. Pierre ex Pax) Seed Kernels

et al. 2018

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Akpi (Ricinodendron heudelotii) is a semi-deciduous plant species indigenous to the coastal nations of West Africa. Its kernels are rich in nutrients and bioactive compounds. In this article, we performed a nutritional characterization and a phytochemical composition of defatted kernel flours from Ricinodendron heudelotti that were grown in six different regions of Cote d'Ivoire. Classical analytic methods were used to determine the chemical composition. There were significant differences between the samples for all the parameters studied; in addition, both the locality of production and the Ricinodendron heudelotii seed kernels extraction systems showed a noteworthy influence on the mineral and element composition of the defatted flours. The samples were also rich in protein (47.0-61.3%) and energy (330.4-339.2 kcal/100 g). Magnesium (12.0-40.0%) was found to be the predominant mineral. Polyphenols (216.6-403.9 mg/100 g) and oxalates (714.7-972.9 mg/100 g) were the main phytochemical compounds identified. The consumption of defatted kernel flours from Ricinodendron heudelotti may contribute relatively high intake levels of protein, carbohydrate, and mineral macro-and micronutrient (K, Mg, Ca, Mn, and Fe). By performing principal coordinate analysis, the multidimensional scaling plot classified the defatted flours according to the kernel extraction into four main extraction systems: Bondoukou-Lakota-Vavoua diagram, Agboville1 diagram, Divo diagram, and Agboville2 diagram.

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Section: Resultsmentioning

confidence: 69%

Effect of Post-Harvest Traditional Technologies on the Nutrient Content and Antioxidant Compounds of Defatted Flours from Ricinodendron heudelotti (Baill. Pierre ex Pax) Seed Kernels

et al. 2018

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“…With regard to mineral absorption, cooking is therefore advantageous as an amount of minerals and proteins will be less bound and hence become physiologically available. A recent review has revealed that cooking improves nutritional quality of beans as well as other vegetables which contain high amounts of anti-nutritional factors in raw state (Fabbri and Crosby, 2016). In some studies, cooking decreased significantly (p≤ 0.05) polyphenol content inherent in the karkade seeds, but other processing methods studied did not (El Gasim et al, 2008).…”

Section: Discussionmentioning

confidence: 99%

Effect of cooking on tannin and phytate content in different bean (Phaseolus vulgaris) varieties grown in Tanzania

Mamiro¹,

Mwanri²,

Mongi³

et al. 2017

Afr. J. Biotechnol.

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Phytates and tannins are present in varying proportions in legume based foods. Investigation on the effect of cooking on tannins and phytates was carried out on thirty eight raw and cooked bean (Phaseolus vulgaris) varieties. Tannins were assayed by vanillin-hydrochloric acid method, while phytates were determined by a method developed by Haugh and Lantzsch. There was a very high significant difference (P≤0.00001) in the tannin concentrations between the raw and cooked bean samples. The mean tannin content for the raw and cooked samples was 1.168±0.81 and 0.563±0.503%CE, respectively. Reduction of tannins after cooking ranged from 20%CE in M'mafutala to 81%CE in GLP 2 with an average reduction of 56.3%CE. Equally, there was a very high significant difference (P≤0.0001) in the phytate concentrations between the raw and cooked bean samples. The mean phytate content for the raw and cooked samples were 0.0219±002 and 0.0122±003 µg/mL, respectively. Cooking reduced the anti-nutritional factors significantly (p≤0.0001). The extent of antinutritional factors reduction varied between bean varieties. Cooking is therefore important for mineral absorption during digestion process in humans as it makes the minerals less bound and hence physiologically available.

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“…Preliminary food processing methods such as germination, soaking, milling fermentation, heat treatment have been reported to reduce phytate levels in plant-based food (Fabbri & Crosby, 2015;Oghbaei et al, 2016). However, results from this study have shown that 87% of cereal-based food products were not subjected to preliminary food preparation methods.…”

Section: Discussionmentioning

confidence: 72%

Nutrient Composition of Cereals-based Complementary Flour and its Nutritional Adequacy in Infants Nutrition

Makori¹,

Kassim²,

Kinabo

et al. 2017

JFR

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Evaluation of the quality of complementary flour and its nutritional adequacy in relation to infant's nutritional requirements was done to four different types of complementary flour (composite cereals with groundnuts, maize, millet and sorghum). The collected samples were analysed for determination of macronutrient, micronutrients and phytate content. The mean protein content in all types of complementary flour was 7.30 ± 2.52 g/100 g. A significant difference in protein content between composite cereals (p ≤ 0.001) and other types of cereals-based foods was observed. Fat and iron content were found to be inadequate in all types of complementary flours. Phytate content ranged from 59.47 -1176.8 mg/100 g, the highest content was observed in sorghum. On the other hand, the mean iron and zinc content in all types of complementary flour was 5.25 ± 1.35 mg/100 g and 2.99 ± 1.36 mg/100 g respectively. The molar ratios of phytate:iron and phytate:zinc were at a level that would tend to inhibit bioavailability of iron and zinc in 97% and 45% of analysed samples respectively. An association between anaemia and phytate:iron molar ratio (AOR = 4.2, 95%, 1.2 -6.9) was observed. The quality and adequacy of nutrients in cereal-based complementary flour has shown to be inadequate and likely to be compromised by the presence of phytate.

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A review of the impact of preparation and cooking on the nutritional quality of vegetables and legumes

Cited by 253 publications

References 67 publications

Effect of Post-Harvest Traditional Technologies on the Nutrient Content and Antioxidant Compounds of Defatted Flours from Ricinodendron heudelotti (Baill. Pierre ex Pax) Seed Kernels

Effect of Post-Harvest Traditional Technologies on the Nutrient Content and Antioxidant Compounds of Defatted Flours from Ricinodendron heudelotti (Baill. Pierre ex Pax) Seed Kernels

Effect of cooking on tannin and phytate content in different bean (Phaseolus vulgaris) varieties grown in Tanzania

Nutrient Composition of Cereals-based Complementary Flour and its Nutritional Adequacy in Infants Nutrition

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