Micro-Mineral Retention and Anti-Nutritional Compounds Degradation During Bean Cooking Process
2018
martin patrick ongol | hilda vasanthakaalam | joseph owino | théogéne dusingizimana
Martin Patrick Ongol et al., 'Micro-Mineral Retention and Anti-Nutritional Compounds Degradation During Bean Cooking Process', Current Research in Nutrition and Food Science Journal, vol. 6(2), pp.526-535, Enviro Research Publishers, 2018
显示更多 [+] 显示较少 [-]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
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