Fe and Zn in vitro bioavailability in relation to antinutritional factors in biofortified beans subjected to different processes

Abstract

The present work evaluated the effect of different processes in relation to mineral content and its bioavailability, as well as the effect of phytate and oxalate contents in biofortified beans.

Nutrient and Antinutrient Composition and Heavy Metal and Phenolic Profiles of Maize (Zea mays) as Affected by Different Processing Techniques

“…Figure shows the phytochemical composition of the raw and processed maize. Phytic acid is a chelating agent that reduces the bioavailability of calcium, magnesium, zinc, and iron, through the formation of insoluble complexes with them. , As shown in Figure , the phytate content of raw maize was determined to be 6.01 ± 1.43 mg/kg. Boiling and roasting significantly decreased ( P < 0.05) the phytate contents of maize to levels that were determined to be 2.80 ± 0.28 and 3.01 ± 0.01 mg/kg, respectively.…”

“…Plants and their products are the major sources of dietary oxalate, and it was reported that frequent consumption of foods with high levels of oxalate could inhibit calcium absorption and increase the risk of kidney stones . Foods with oxalate levels higher than 50 mg/100 g were categorized as oxalate-rich foods, while the lethal dose of oxalate for humans was reported to be 15–30 g. , As presented in Figure , the oxalate content of raw maize was determined to be 4.01 ± 1.43 mg/kg.…”

“…Plants and their products are the major sources of dietary oxalate, and it was reported that frequent consumption of foods with high levels of oxalate could inhibit calcium absorption and increase the risk of kidney stones . Foods with oxalate levels higher than 50 mg/100 g were categorized as oxalate-rich foods, while the lethal dose of oxalate for humans was reported to be 15–30 g. , As presented in Figure , the oxalate content of raw maize was determined to be 4.01 ± 1.43 mg/kg. Boiling, roasting, and frying mildly decreased the oxalate contents of maize to levels that were determined to be 1.44 ± 0.48, 1.81 ± 0.72, and 3.01 ± 0.69 mg/kg, respectively, although these decreases were not significant ( P > 0.05).…”

“…It was previously reported that the molar ratio of phytate to calcium could cause low calcium bioavailability in humans at values of >0.24 whereas at molar ratios of phytate to zinc of >5, zinc was reported to lose 50% of its bioavailability. ,− Additionally, phytate was reported to lose its inhibitory action on iron at a molar ratio of phytate to iron of <1. ,− …”

Design of lattice simplex mixtures as a statistical tool for the inclusion of cowpea bean flour (Vigna unguiculata) in a cheese stick formulation

“…The seed was hydrated in a container with a lid, using twice the weight of the legume material in drinking water, for a period of 24 hours at a temperature of 25-30°C, obtaining grain hydration of 60%. This stage facilitated the removal of the bean integument and also helped in the removal of the antinutritional factors of said legume such as trypsin inhibitor, protease inhibitor, phytic acid, among others (Abbas & Ahmad, 2018;Bezerra et al, 2019;Brigide et al, 2019).…”