Abstract
Beans are considered a source of iron (Fe), and hence have considerable contribution in cases of Fe deficiency. Beans also contain certain anti-nutritional constituents, which are imperative to the cooking of beans. The nutritional value of beans depends on the bioavailability, which can be affected by cooking. Studies about heating effects in distribution of Fe-based inorganic species are limited, especially for bean cultivars commonly consumed in Brazil. The aim of this work was to evaluate the effects of domestic cooking on the distribution of Fe species (water soluble and inorganic) in seven varieties of Phaseolus beans. Fractionation procedures were used to separate Fe associated to various species. The Fe content was quantified by graphite furnace atomic absorption spectrometry (GF AAS). In raw beans, the inorganic Fe species significantly contributes to the water soluble fraction obtained after fractionation. Cooking lowered the concentration of water soluble Fe in majority varieties of beans.
Highlights
The leguminous varieties of beans (Phaseolus vulgaris L.) are consumed heavily in South American countries, mainly by the Brazilian population
In relation to Fe content, the nutritional value of the beans depends on the bioavailability of Fe
Considering the nutritional importance of Fe and the effects of heating on Fe‐bioavailability, the aim of this work was to evaluate the effects of domestic cooking on distribution of Fe‐species in seven different varieties of Phaseolus beans
Summary
The leguminous varieties of beans (Phaseolus vulgaris L.) are consumed heavily in South American countries, mainly by the Brazilian population. Beans represent an important source of various nutrients, such as proteins, carbohydrates, vitamins, minerals and fibres.[1,2,3] beans are considered an iron (Fe) source, and are valuable in cases of Fe deficiency diseases, such as anaemia.[2,4] in relation to Fe content, the nutritional value of the beans depends on the bioavailability of Fe. According to literature, only water soluble non-heme Fe (inorganic) can be absorbed in vivo, FeII being more available than FeIII.[5]. Cooking can increase the protein digestibility and induce desirable sensory perceptions, making the beans ready for human consumption.[7] cooking can considerably affect the composition and bioavailability of numerous chemical constituents,[8] including Fe
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