Effects of the Domestic Cooking on Elemental Chemical Composition of Beans Species (Phaseolus vulgaris L.)

Abstract

Cooking is imperative for beans owing to the presence of compounds that can negatively affect nutritional value. Additionally, the heating of beans can increase protein digestibility and induce desirable sensory properties. However, cooking also causes considerable changes in the composition of numerous chemical constituents, including amino acids, vitamins, and minerals. For this, effects of domestic cooking on the essential element concentrations in various beans species (Phaseolus vulgaris L.) were investigated using jalo, fradinho, rajado, rosinha, bolinha, black, and common species. Elemental determination was made with flame atomic absorption spectrometry and inductively coupled plasma optical emission spectrometry after sample digestion in a closed-vessel microwave oven using a diluted oxidant mixture. Analytical methods were evaluated with an addition and recovery test and analysis of certified reference materials (apple and citrus leaves). Ca, Cu, K, and Mg were present mainly in rajado, Cu in jalo, Fe in black, S and Zn in fradinho, and P in rosinha species. Thermal treatment did not affect Cu, Fe, S, and Zn concentrations, but it increased Ca, K, Mg, P, and Zn concentrations in jalo and black species. Ca concentration decreased in fradinho and rajado species, as did Fe concentration in jalo and rajado species.

Child acceptability of a novel provitamin A carotenoid, iron and zinc-rich complementary food blend prepared from pumpkin and common bean in Uganda: A randomised control trial

“…BPB was superior in iron and zinc compared to PB because of the common bean mixed with pumpkin to form BPB (see table 2). This is plausible because common bean is a rich source of iron and zinc (Carvalho et al, 2012;Ferreira et al, 2014;Haas et al, 2016;Moloto et al, 2018). Besides, PB was superior in vitamin A because 100% of BP was prepared from pumpkin, a rich source of PVAC (Azevedo-Meleiro and Rodriguez-Amaya, 2007;Azizah et al, 2009;Koh and Loh, 2018).…”

“…The former was formulated from cooked common bean (Obwelu) and pumpkin (Sweet cream), whilst the latter (control CF) from pumpkin, Sweet cream. These ingredients were chosen because common bean is rich in iron and zinc (Carvalho et al, 2012;Ferreira et al, 2014;Haas et al, 2016;Moloto et al, 2018), and pumpkin is rich in PVAC (Azevedo-Meleiro and Rodriguez-Amaya, 2007;Azizah et al, 2009;Koh and Loh, 2018). Moreover, these ingredients are cultivated in the study area and available in the local markets (Kiwuka et al, 2012;Nakazibwe et al, 2019).…”

“…Therefore, this study selected common bean, Obwelu and pumpkin, Sweet cream, locally cultivated in rural Uganda (Kiwuka et al, 2012;Nakazibwe et al, 2019), for use in the home preparation of a novel PVAC, iron and zinc rich complementary food (CF), common bean pumpkin blend (BPB). The former was selected because common bean is a rich source of iron and zinc (Carvalho et al, 2012;Ferreira et al, 2014;Haas et al, 2016;Moloto et al, 2018), whilst the latter is a rich source of provitamin A carotenoids (PVACs) (Azevedo-Meleiro and Rodriguez-Amaya, 2007;Azizah et al, 2009;Koh and Loh, 2018). PVACs, are an inactive form of vitamin A predominantly found in plant food sources (Codjia, 2001).…”

Child acceptability of a novel provitamin A carotenoid, iron and zinc-rich complementary food blend prepared from pumpkin and common bean in Uganda: A randomised control trial

“…Common bean pumpkin blend was superior in iron and zinc compared to PB because of the common bean mixed with pumpkin to form BPB (see table 2). This is plausible because common bean is a rich source of iron and zinc [22][23][24][25].…”

“…These ingredients were chosen because common bean is rich in iron and zinc [22][23][24][25], and pumpkin is rich in PVACs [26][27][28]. Moreover, these ingredients are cultivated in rural Uganda and available in the local markets [20,21].…”