Effect of Traditional Household Processes on Iron, Zinc and Copper Bioaccessibility in Black Bean (Phaseolus vulgaris L.)

Feitosa, Sabrina; Greiner, Ralf; Meinhardt, Ann-Katrin; Müller, Alexandra; Almeida, Deusdélia Teixeira de; Posten, Clemens

doi:10.3390/foods7080123

Cited by 37 publications

(29 citation statements)

References 38 publications

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“…The conclusions about the high content of proteins, microand macronutrients, high content of antioxidants, and potential positive effect of leguminous crops in reducing the risk of different chronic diseases are coherent with that from US scientists [13].…”

Section: Discussionsupporting

confidence: 56%

Leguminous Crops as a Valuable Product in Functional Nutrition

Казыдуб¹,

Kuzmina²,

Ufimtseva³

et al. 2020

Proceedings of the International Scientific Conference the Fifth Technological Order: Prospects for the Development and Moderni

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The issue of healthy nutrition is nowadays one of the most important concerns for everybody. Research is being intensively carried out and scientific works published about legumes as crops possessing functional properties. The present article describes the useful properties of cultures such as dry and green beans, green peas and chickpeas and their role in improving human nutrition and health. It has been established that green bean varieties bred at the Omsk State Agrarian University have high protein content in their green pulses (up to 23.60 %) and contain the following micronutrients: zinc (up to 26.12 %), iodine (up to 0.016 mg/kg), iron (3.1 mg/kg) and sucrose (up to 4%) in the phase of horticultural maturity; the locally bred varieties of dry beans exhibit high protein content in the seeds (up to 24 %), as well as the following micronutrients: zinc (up to 28.1 %), iron (up to 80 mg/kg), iodine (up to 0.23 mg/kg) and calcium (up to 0.85 mg/kg); chickpea samples distinguish themselves as for high protein content (up to 23.54 %), calcium (up to 0.82 mg/kg), zinc (up to 45.6 %), iodine (up to 0.76 mg/kg) and iron (up to 66 mg/kg) along with optimal technological characteristics of seeds and green pulses. Varieties with a set of valuable parameters have been identified.

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Section: Discussionsupporting

confidence: 56%

Leguminous Crops as a Valuable Product in Functional Nutrition

Казыдуб¹,

Kuzmina²,

Ufimtseva³

et al. 2020

Proceedings of the International Scientific Conference the Fifth Technological Order: Prospects for the Development and Moderni

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show abstract

“…Beans are categorized as pulses, and dry beans have been the principal food consumed worldwide (Fageria, 2002;Feitosa et al, 2018). Because of the nutrient-dense value, dry beans play a critical role as a vital nutritional food source to humans (Etemadi, Barker, Hashemi, Zandvakili, & Park, 2018;Fageria, 2002).…”

Section: Introductionmentioning

confidence: 99%

“…Beans constitute of components, such as phytates, polyphenols, and tannins, that may have antinutritional effects. These antinutrient components decrease the effective utilization, and the nutrient value of the beans (Feitosa et al., ). Therefore, beans should undergo cooking process for human consumption to reduce or deactivate the antinutrients beforehand in order to enhance the bioavailability of nutrients (Nosworthy et al., ).…”

Section: Introductionmentioning

confidence: 99%

Whole faba bean flour exhibits unique expansion characteristics relative to the whole flours of lima, pinto, and red kidney beans during extrusion

Masli

Ganjyal

2019

Journal of Food Science

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Determining the impacts of extrusion conditions on extrudate characteristics of whole beans flours is critical to find the suitable types of beans to use for making direct expanded products. Whole bean flours of four different bean types, faba, lima, pinto, and red kidney, were extruded. The influence of barrel temperature (120, 140, and 160°C), moisture content (17%, 21%, and 25%), and screw speed (150, 200, and 250 rpm) on process and product responses was studied with a corotating twin screw extruder. The barrel temperature, moisture content, screw speed, and variety of bean had significant influence on process and product responses, back pressure (MPa), torque (N·m), specific mechanical energy (kJ/kg), expansion ratio, water absorption index (g/g), and water solubility index (%) (P < 0.05). Faba bean extrudates had a significantly higher expansion ratio compared to other beans (lima, pinto, and red kidney beans) even though faba bean contained significantly higher protein and higher crude fiber contents (P < 0.05).Keywords: extrusion, faba bean, lima bean, pinto bean, red kidney bean Practical Application: The outputs of this research will be helpful to the food industry in the production of high nutrient-dense food products from whole beans by maintaining the expansion and texture of the products. The data should assist to choose the suitable types of whole bean flours and the optimum processing conditions for making direct expanded extruded products.

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“…The dialyzable iron is the fraction of iron that crosses the dialysis membrane at the end of the in vitro digestion. The percentage of accessible iron is estimated by the following formula [58]:…”

Section: Definition Of Total Iron Dialyzable Iron Percentages Of Bimentioning

confidence: 99%

Lemon Juice, Sesame Paste, and Autoclaving Influence Iron Bioavailability of Hummus: Assessment by an In Vitro Digestion/Caco-2 Cell Model

Doumani

Séverin

Dahbi

et al. 2020

Foods

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Hummus, an iron-containing plant-based dish mainly made from chickpea purée, tahini, lemon juice and garlic, could be a valuable source of iron when bioavailable. Since the processing and formulation of food influence iron bioavailability, the present study investigated for the first time, their effects on hummus. Firstly, iron bioaccessibility was assessed on eight samples (prepared according to the screening Hadamard matrix) by in vitro digestion preceding iron dialysis. Then, iron bioavailability of four selected samples was estimated by the in vitro digestion/Caco-2 cell model. Total and dialyzable iron were determined by the atomic absorption spectrometry and ferritin formation was determined using an ELISA kit. Only autoclaving, among other processes, had a significant effect on iron bioaccessibility (+9.5, p < 0.05). Lemon juice had the highest positive effect (+15.9, p < 0.05). Consequently, the effect of its acidic components were investigated based on a full factorial 23 experimental design; no significant difference was detected. Garlic’s effect was not significant, but tahini’s effect was negative (−8.9, p < 0.05). Despite the latter, hummus had a higher iron bioavailability than only cooked chickpeas (30.4 and 7.23 ng ferritin/mg protein, respectively). In conclusion, hummus may be a promising source of iron; further in vivo studies are needed for confirmation.

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Effect of Traditional Household Processes on Iron, Zinc and Copper Bioaccessibility in Black Bean (Phaseolus vulgaris L.)

Cited by 37 publications

References 38 publications

Leguminous Crops as a Valuable Product in Functional Nutrition

Leguminous Crops as a Valuable Product in Functional Nutrition

Whole faba bean flour exhibits unique expansion characteristics relative to the whole flours of lima, pinto, and red kidney beans during extrusion

Lemon Juice, Sesame Paste, and Autoclaving Influence Iron Bioavailability of Hummus: Assessment by an In Vitro Digestion/Caco-2 Cell Model

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