Estimation of zinc and copper in raw and cooked legumes: An interlaboratory study of atomic absorption and x-ray fluorescence spectroscopy
1979
Rockland, L.B. | Wolf, W.R. | Hahn, D.M. | Young, R.
Estimations of copper and zinc content in raw and cooked bean samples by atomic absorption and x-ray fluorescence spectroscopy were identical for these 2 analytical methods tested. Biological standard reference materials from the National Bureau of Standards were used to calibrate the analytical instruments prior to zinc and copper determination. These data indicate that standard cooked or quick-cooked blackeye, pink, large lima and garbanzo beans contained nutritionally significant amounts of zinc and copper, but less than that contained in inedible raw, dry beans. Values obtained agreed favorably with those reported in the literature.
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