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

ElMaki, Hagir B.; AbdelRahaman, Samia M.; Idris, Wisal H.; Hassan, Amro B.; Babiker, Elfadıl E.; Tinay, Abdullahi H. El

doi:10.1016/j.foodchem.2005.09.060

Cited by 85 publications

(78 citation statements)

References 15 publications

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“…Similar results were reported by ElMaki et al (2007), who evaluated the effects of cooking, with and without immersion, on mineral contents and antinutritional factors.…”

Section: Resultssupporting

confidence: 86%

Retention of proteins and minerals after cooking in cowpea genotypes1

Silva

Santos

Seido

et al. 2017

Pesqui. Agropecu. Trop.

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Cowpea is a tolerant crop to water deficit, with moderate protein and mineral contents, as well as fast cooking, which are important requirements for semi-arid regions. This study aimed to evaluate the retention of total proteins and minerals after cooking in cowpea genotypes, in order to select those that best preserve these nutrients contents. Twenty-four genotypes were evaluated, being ten lines, five commercial cultivars and nine landraces maintained by farmers. Cooking had a reduced effect on the contents of protein, potassium, calcium, iron and zinc in cowpea grains, with significant effects only in a few genotypes. A significant and positive correlation was observed only for grain yield x zinc content and protein content x cooking time. The line CPCR3F6L17 presented a high grain yield and high levels of protein, potassium, iron and zinc after cooking, showing to be a promising option for the studied region.

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“…Similar results were reported by ElMaki et al (2007), who evaluated the effects of cooking, with and without immersion, on mineral contents and antinutritional factors.…”

Section: Resultssupporting

confidence: 86%

Retention of proteins and minerals after cooking in cowpea genotypes1

Silva

Santos

Seido

et al. 2017

Pesqui. Agropecu. Trop.

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“…As observed (Table 2), cooking resulted in more significant loss of trace elements, except manganese; this could be attributed to the effect of heat changing the insoluble chemical species of some trace elements into soluble ones, which were extracted in the cooking water. Many workers have reported reduction in major and trace elements in the soaked and cooked grains (Saikia et al 1999;Duhan et al 2002;El Maki et al 2007). It is interesting to note that harmful minerals such as lead and cadmium were not detected in the raw or processed cranberry seed powders (Table 2).…”

Section: Estimation Of Isoelectric Point (Pi) Quality Of Dietary Promentioning

confidence: 92%

Processed cranberry bean (Phaseolus coccineus L.) seed flour for the African diet

Aremu¹,

Olaofe²,

Basu³

et al. 2010

Can. J. Plant Sci.

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bean (Phaseolus coccineus L.) seed flour for African diet. Can. J. Plant Sci. 90: 719Á728. With a view to supplementing protein-calorie in a developing country such as Nigeria, a study was conducted to determine the suitability of a little known crop, cranberry bean (Phaseolus coccineus L.). For this purpose, proximate analyses were done on mineral and amino acid composition of raw and processed seeds (roasted, sprouted, boiled and cooked) using standard analytical techniques. The processing methods showed deviations in nutrients from the raw seeds. Crude fat was found to be reduced by different processing methods, while crude protein was enhanced by roasting and sprouting. Processing significantly (P50.05) affected the content of some minerals in P. coccineus seed flour. Roasting and sprouting reduced potassium content by 67.4 and 47.2%, respectively, while boiling and cooking increased the same mineral by 35.0 and 24.9%, respectively. All the processing methods reduced calcium content. Generally, processed cranberry bean seed flour was found to be a good source of essential minerals, and harmful heavy metals such as lead and cadmium were not detected. The amino acid profile revealed that roasting and sprouting enhanced total amino acid (TAA), total essential amino acid (TEAA) and total sulphurcontaining amino acid (TSAA), while boiling and cooking reduced TAA, TEAA and TSAA. The limiting amino acid for raw and cooked seeds was Val, whereas TSAA were limiting in roasted, sprouted and boiled seeds. Sufficient proportions of the essential amino acids were retained after processing of the cranberry bean seed to meet FAO dietary requirement, so this crop is considered to be a valuable protein source for the African diet. l'apport de prote´ines et de calories dans les pays en de´veloppement comme le Nigeria, les auteurs ont entrepris une e´tude visant a`de´terminer la valeur du haricot canneberge (Phaseolus coccineus L.), une culture me´connue. À cette fin, ils ont proce´de´a`une analyse imme´diate de la composition en mine´raux et en acides amine´s des fe`ves brutes et transforme´es (grille´es, germe´es, bouillies et cuites) au moyen de me´thodes standard. La transformation modifie la composition nutritive des graines. Les proce´de´s de transformation employe´s re´duisent la concentration de matie`re grasse brute, tandis que le grillage et la germination augmentent la teneur en prote´ines brutes. La transformation affecte sensiblement (P50,05) la concentration de certains mine´raux dans la farine de Phaseolus coccineus. Le grillage et la germination diminuent la teneur en potassium de 67,4 % et de 47,2 %, respectivement, alors que bouillir et cuire les fe`ves l'augmentent respectivement de 35,0 % et de 24,9 %. Tous les proce´de´s de transformation re´duisent la teneur en calcium. Dans l'ensemble, la farine de haricot canneberge transforme´e est une bonne source de mine´raux essentiels et ne renferme pas de me´taux lourds dangereux tels le plomb et le cadmium. La composition en acides amine´s re´ve`le que le grillag...

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“…Cereals are far from being the main sources of Se on a content basis (Combs 2001), but they are likely the major contributors to worldwide intake on a dietary basis (Haug et al 2007). Generally speaking, though, micronutrient levels can be very low, a situation more acute for grains in which micronutrients are less biologically available to monogastric animals (Wright and Bell 1966;Hidiroglou et al 1968)-which, of course, include man-due to high amounts of antinutrients such as phytate and various phenolic compounds likely present (Swain and Hillis 1959;Reddy et al 1989;García-Estepa et al 1999;Valencia et al 1999;Lestienne et al 2005;ElMaki et al 2007).…”

Section: Introductionmentioning

confidence: 99%

Characterization of selenium-enriched wheat by agronomic biofortification

et al. 2014

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Agronomic biofortification of staple crops is an effective way to enhance their contents in essential nutrients up the food chain, with a view to correcting for their deficiencies in animal or human status. Selenium (Se) is one such case, for its uneven distribution in the continental crust and, therefore, in agricultural lands easily translates into substantial variation in nutritional intakes. Cereals are far from being the main sources of Se on a content basis, but they are likely the major contributors to intake on a dietary basis. To assess their potential to assimilate and biotransform Se, bread and durum wheat were enriched with Se through foliar and soil addition at an equivalent field rate of 100 g of Se per hectare (ha), using sodium selenate and sodium selenite as Se-supplementation matrices, in actual field conditions throughout. Biotransformation of inorganic Se was evaluated by using HPLC−ICP-MS after enzymatic hydrolysis for Se-species extraction in the resulting mature wheat grains. Selenomethionine and Se VI were identified and quantified: the former was the predominant species, representing 70-100 % of the total Se in samples; the maximum amount of inorganic Se was below 5 %. These results were similar for both supplementation methods and for both wheat varieties. Judging from the present results, one can conclude that agronomic biofortification of wheat may improve the nutritional quality of wheat grains with significant amounts of selenomethionine, which is an attractive option for increasing the Se status in human diets through Se-enriched, wheat-based foodstuff.

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

Cited by 85 publications

References 15 publications

Retention of proteins and minerals after cooking in cowpea genotypes1

Retention of proteins and minerals after cooking in cowpea genotypes1

Processed cranberry bean (Phaseolus coccineus L.) seed flour for the African diet

Characterization of selenium-enriched wheat by agronomic biofortification

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