Micro-Mineral Retention and Anti-Nutritional Compounds Degradation during Bean Cooking Process
The objective of this study was to determine the effect of soaking, boiling and frying on retention of micro-minerals as well as degradation of polyphenols and phytic acids. Soaking of the beans did not significantly (p > 0.05) decrease mineral, total polyphenol and phytic acid content of beans. Whi...
| Autores principales: | , , , , |
|---|---|
| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Enviro Research Publishers
2018
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/99113 |
| _version_ | 1855521898126901248 |
|---|---|
| author | Ongol, Martin Patrick Owino, Joseph Lung'aho, Mercy G. Dusingizimana, Théogéne Vasanthakaalam, Hilda |
| author_browse | Dusingizimana, Théogéne Lung'aho, Mercy G. Ongol, Martin Patrick Owino, Joseph Vasanthakaalam, Hilda |
| author_facet | Ongol, Martin Patrick Owino, Joseph Lung'aho, Mercy G. Dusingizimana, Théogéne Vasanthakaalam, Hilda |
| author_sort | Ongol, Martin Patrick |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | The objective of this study was to determine the effect of soaking, boiling and frying on retention of micro-minerals as well as degradation of polyphenols and phytic acids. Soaking of the beans did not significantly (p > 0.05) decrease mineral, total polyphenol and phytic acid content of beans. While boiling of beans significantly (p < 0.05) decreased the concentration of total polyphenols and phytic acid but not the mineral content of the beans. Frying of boiled beans decreased the total polyphenol content but increased the concentration of phytic acids in beans. Data obtained in this study indicates that cooking of beans without discarding of soaking water and broth results into greater retention of minerals but frying may be detrimental to mineral bioavailability because it leads to increase in phytic acid content. |
| format | Journal Article |
| id | CGSpace99113 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| publisher | Enviro Research Publishers |
| publisherStr | Enviro Research Publishers |
| record_format | dspace |
| spelling | CGSpace991132025-03-13T09:44:08Z Micro-Mineral Retention and Anti-Nutritional Compounds Degradation during Bean Cooking Process Ongol, Martin Patrick Owino, Joseph Lung'aho, Mercy G. Dusingizimana, Théogéne Vasanthakaalam, Hilda beans common beans The objective of this study was to determine the effect of soaking, boiling and frying on retention of micro-minerals as well as degradation of polyphenols and phytic acids. Soaking of the beans did not significantly (p > 0.05) decrease mineral, total polyphenol and phytic acid content of beans. While boiling of beans significantly (p < 0.05) decreased the concentration of total polyphenols and phytic acid but not the mineral content of the beans. Frying of boiled beans decreased the total polyphenol content but increased the concentration of phytic acids in beans. Data obtained in this study indicates that cooking of beans without discarding of soaking water and broth results into greater retention of minerals but frying may be detrimental to mineral bioavailability because it leads to increase in phytic acid content. 2018-08-28 2019-01-18T19:00:53Z 2019-01-18T19:00:53Z Journal Article https://hdl.handle.net/10568/99113 en Open Access Enviro Research Publishers Ongol, Martin Patrick; Owino, Joseph; Lung'aho, Mercy; Dusingizimana, Théogéne & Vasanthakaalam, Hilda. (2018). Micro-Mineral Retention and Anti-Nutritional Compounds Degradation during Bean Cooking Process. Current Research in Nutrition and Food Science, 6(2): 526-535 |
| spellingShingle | beans common beans Ongol, Martin Patrick Owino, Joseph Lung'aho, Mercy G. Dusingizimana, Théogéne Vasanthakaalam, Hilda Micro-Mineral Retention and Anti-Nutritional Compounds Degradation during Bean Cooking Process |
| title | Micro-Mineral Retention and Anti-Nutritional Compounds Degradation during Bean Cooking Process |
| title_full | Micro-Mineral Retention and Anti-Nutritional Compounds Degradation during Bean Cooking Process |
| title_fullStr | Micro-Mineral Retention and Anti-Nutritional Compounds Degradation during Bean Cooking Process |
| title_full_unstemmed | Micro-Mineral Retention and Anti-Nutritional Compounds Degradation during Bean Cooking Process |
| title_short | Micro-Mineral Retention and Anti-Nutritional Compounds Degradation during Bean Cooking Process |
| title_sort | micro mineral retention and anti nutritional compounds degradation during bean cooking process |
| topic | beans common beans |
| url | https://hdl.handle.net/10568/99113 |
| work_keys_str_mv | AT ongolmartinpatrick micromineralretentionandantinutritionalcompoundsdegradationduringbeancookingprocess AT owinojoseph micromineralretentionandantinutritionalcompoundsdegradationduringbeancookingprocess AT lungahomercyg micromineralretentionandantinutritionalcompoundsdegradationduringbeancookingprocess AT dusingizimanatheogene micromineralretentionandantinutritionalcompoundsdegradationduringbeancookingprocess AT vasanthakaalamhilda micromineralretentionandantinutritionalcompoundsdegradationduringbeancookingprocess |