EFFECTS OF HEAT PROCESSING ON THE RETENTION OF VITAMIN B₆ IN LIMA BEANS

Effect of Thermal Processing on Lima Bean Vitamin B‐6 Availability

“…Losses of vitamin B-6 in lima bean processing were limited to the blanching operation (Table 1) confirming the results of Raab et al (1973). The values for total vitamin B-6 in the blanched and processed samples were not significantly different (P > 0.05).…”

“…The data of Richardson et al (1961), seem to confirm that although most of the vitamin B-6 of processed lima beans was not destroyed on thermal processing, it was not available on enzymic digestion of the beans. The frozen lima bean sample analyzed was reported to have a vitamin B-6 activity of 175 p.g/lOOg to rats (Richardson et al, 1961).…”

“…This latter value is unusually large when compared to other studies; 7-14% depending on whether aseptically or conventionally processed (Everson et al, 1964), 2% for canned whole lima beans (Miller et al, 1973) and 15-20% depending on whether steam or water blanched (Raab et al, 1973). The high loss reported by Schroeder (1971) may be explained by the observations of Chin and Coryell (1982) that up to 50% of the vitamin B-6 of canned vegetables including lima beans is found in the brine.…”

Vitamin losses: Retention during heat treatment and continual changes expressed by mathematical models

“…Ekanayake and Nelson (1990) and Matthews (1989) give retention rates near 90% in the culinary treatment of beans and lentils. Lower retentions were found by Haytowitz and Matthews (1983), Raab et al (1973), and Augustin et al (1981a, b). Sierra and Vidal-Valverde (2001) observed that heat treatment (continuous-flow microwave, conventional heating) of whole (3.4% fat) and skimmed (0.5% fat) milk at 90 1C produced losses of either vitamin B 1 or vitamin B 6 (pyridoxamine and pyridoxal).…”

Effects of Heat Processing on Nutrients

“…Steam blanching results in greater retention of water-soluble nutrients than water blanching (Table 12.5) (Raab et al 1973;Dietrich and Neumann 1965;Holmquist et al 1954;Korobkinaetal. 1969;Schwerdtfeger 1971).…”