Bioaccessibility of calcium, iron and zinc from three legume samples

Legumes can be a source of mineral elements but also of antinutritional factors which can affect their absorption. An in vitro method including gastrointestinal digestion was used to estimate mineral bioavailability. Soluble (bioaccessible) and insoluble calcium, iron and zinc from white beans, chickpeas and lentils were determined after gastrointestinal digestion. The influence of the original sample weight on the soluble mineral fraction was also estimated. The results obtained show that white beans are the legumes with the highest bioaccessible calcium and iron contents. Lentils have a high iron content but its bioaccessibility is much lower than that of iron from white beans and chickpeas. An increase in sample weight increases the amount of bioaccessible element available for intake, but the increase is not always proportional.     

Production of maize–bambara groundnut complementary foods fortified pre‐fermentation with processed foods rich in calcium,iron, zinc and provitamin A

BACKGROUND: Maize–bambara groundnut complementary foods are deficient in calcium, iron, zinc and vitamin A. Food‐to‐food fortification could be cheaper, safer and more easily adopted by local communities compared to the use of chemically pure compounds and vitamins to enrich such foods. RESULTS: Maize–bambara groundnut complementary foods fortified for iron, zinc, calcium and vitamin A by blending with a multi‐mix (1.41:1:2.25, w/w) of processed roselle calyces, cattle bones, and red palm oil in a 1:2.1 (w/w) ratio showed significant increases in calcium, iron, zinc and vitamin A contents of 3.26–4.225, 0.083–0.134 and 0.015–0.017 g kg^?1 and 4855.3–7493.7 µgRE kg^?1, respectively. CONCLUSION: The maize–bambara groundnut foods had calcium, iron, zinc and vitamin A contents that satisfy the proposed nutrient requirements for infants. Only the maize–bambara groundnut and maize–bambara groundnut malt fermented by backslopping [(MB)_b and (MB_m)_b] containing red palm oil emulsified with Brachystegia eurycoma had calcium contents significantly (P < 0.05) higher than Nutrend, a complementary food produced by Nestle (Nigeria) PLC. These products are from raw materials produced in commercial quantities by rural farmers using household level technologies which the rural and urban poor can more easily access in order to reduce micronutrient malnutrition. Copyright © 2010 Society of Chemical Industry     

Antioxidant activity and phenolic content of lentils (Lens culinaris), chickpeas (Cicer arietinum L.), peas (Pisum sativum L.) and soybeans (Glycine max), and their quantitative changes during processing

Total phenolic content (PC) was ～12 mg g^?1 in lentils, 2.2 mg g^?1 in chickpeas, 2.3 mg g^?1 in soybeans, 2.5 mg g^?1 in yellow peas and 1.2 mg g^?1 in green peas. Total antioxidant activity (AA) determined by ABTS (2,2′‐azinobis‐3‐ethyl‐benzthiazoline‐6‐sulfonic acid) assay was highest in lentils at around 14 μmol Trolox equivalent antioxidant capacity (TEAC) g^?1 and lowest in green peas at 1.9 μmol TEAC g^?1. Bound phytochemicals contributed to 82–85% total AA in lentils. Free phytochemicals contributed more to total AA in chickpeas, yellow peas, green peas and soybeans than bound phytochemicals. AA and PC was reduced by ～80% in lentils and <30% in yellow peas by decortication, by 16–41% in lentils, chickpeas and peas by cooking, and by 22–42% in lentils by soaking. Total AA was significantly correlated with total PC. Soybeans had the greatest ability to scavenge free radicals, inhibit lipid peroxidation and chelate metals among the legumes tested. Different legumes exhibited different AA mechanisms.     

Effect of seed treatments on the chemical composition of two amaranth species: oil,sugars, fibres,minerals and vitamins

The effects of seed treatments, including cooking, popping, germination and flour air classification on several components of Amaranthus caudatus and A. cruentus seeds, including oil, sugars, fibre, minerals and vitamins were studied. The lipid, crude and dietary fibre, ash, and sugar contents were 71, 43, 140, 30 and 18 g kg^?1 in raw A. caudatus and 85, 39, 134, 40 and 22 g kg^?1 in raw A. cruentus seeds, respectively. Sucrose was the dominant sugar in the raw and thermal treated seeds of both species, while glucose and galactose were the dominant ones in the high protein and the germinated seed flours. Phosphorus, potassium, magnesium and calcium were the dominant minerals in the raw seeds of both species. Air classification increased the content of minerals by more than 35% while thermal treatments did not affect their content and germination increased the calcium and zinc contents. The ascorbic acid contents were 0.030 and 0.023 g kg^?1 sample in raw A. caudatus and A. cruentus seeds, respectively. All the treatments reduced the ascorbic acid content, with a high effect for the air classification and the germinated seeds dried at 90 °C. The levels of vitamin B complex, including niacin, niacinamide, pyridoxine and riboflavin were increased in the high protein flour fraction (protein contents of these fractions of A. caudatus and A. cruentus were 263.9 g kg^?1 and 246.6 g kg^?1, respectively) and decreased in the thermal treated flours. Germination mostly increased the amounts of those vitamins while drying reduced their amounts. Copyright © 2005 Society of Chemical Industry     

Nutritional and anti-nutritional characteristics of mucuna (Mucuna utilis) bean seeds

Some nutritional and anti-nutritional characteristics of mucuna (Mucuna utilis (Wight) Burck) bean seeds were studied. The mature seeds contained 264 g crude protein, 63 g crude fibre, 41 g crude fat, 37 g ash and 595 g carbohydrates kg^?1 DM. The essential amino acid profile compared well with the FAO/WHO scoring pattern except for a deficiency of sulphur-containing amino acids. Mineral composition was similar to those reported for most tropical grain legumes. Raw mucuna seed samples contained moderately high levels of anti-tryptic activity (2170 trypsin units inhibited g^?1 DM), but this was completely destroyed by cooking. The other anti-nutritional factors (phytate, cyanide and tannins) are probably of little nutritional significance provided that the beans are properly processed. The in-vitro protein digestibility of raw and cooked beans were 71·5 and 80·3 %, respectively. In view of the high L-DOPA contents reported in some mucuna cultivars, overconsumption of mucuna beans should be viewed with some caution until suitable processing methods are developed.     

Assessment of nutritional compounds and antinutritional factors in pea (Pisum sativum) seeds

The nutrient and antinutritional factor content of 18 pea lines was studied. The following levels were found: non‐protein nitrogen 5.2–10.2 g kg^?1 DM, protein nitrogen 35.3–42.4 g kg^?1 DM, lysine 50.7–76.3 g kg^?1 protein DM, histidine 17.8–24.8 g kg^?1 protein DM, tyrosine 22.6–30.0 g kg^?1 protein DM, protein 25.9–31.9% DM, in vitro protein digestibility 89.3–95.6%, vitamin B₁ 5.9–10.3 mg kg^?1 DM, vitamin B₂ 1.1–3.7 mg kg^?1 DM, sucrose 11.6–25.4 g kg^?1 DM, raffinose 4.1–10.3 g kg^?1 DM, stachyose 10.7–26.7 g kg^?1 DM, verbascose 0.0–26.7 g kg^?1 DM, total α‐galactosides 22.6–63.4 g kg^?1 DM, trypsin inhibitor activity 0.8–8.4 TIU mg^?1 DM, inositol hexaphosphate 2.3–6.5 g kg^?1 DM, inositol pentaphosphate 0.1–1.8 g kg^?1 DM and total inositol phosphates 2.8–7.1 g kg^?1 DM. Peas with yellow cotyledons had the highest trypsin inhibitor activities, those with light green cotyledons had the highest lysine contents, and those with dark green cotyledons were the richest in vitamins B₁ and B₂. Peas with brown testae had the lowest verbascose and sucrose contents, while they were the richest in inositol hexaphosphate. Smaller peas were characterised by the highest protein nitrogen contents as well as the highest contents of vitamins B₁ and B₂, verbascose and inositol pentaphosphate. Peas of medium size showed the lowest verbascose, α‐galactoside and vitamin B₂ contents. Bigger peas showed the lowest inositol pentaphosphate contents. © 2003 Society of Chemical Industry     

Total phenolic content,antioxidant and antidiabetic properties of methanolic extract of raw and traditionally processed Kenyan indigenous food ingredients

Certain indigenous foods commonly consumed by Kenyan vulnerable groups (the malnourished; children under 5 years of age; pregnant and lactating women; malnourished adults in cases of vitamin or mineral deficiencies, TB, diabetes, cancer, AIDS; refugees; orphans the elderly and the disabled) are not yet evaluated for phenolic content and health relevant functionality. The present study was therefore designed to analyze the phenolic content, antioxidant and antidiabetic properties of methanolic extract of raw and traditionally processed food ingredients. The total phenolic contents of the cereals, legumes, oil seeds and vegetables were ranged from 0.41 to 3.00 g/100 g DM. Amaranth grain (Amaranthus cruentus) and drumstick leaves (Moringa oleifera) exhibited significantly higher phenolic content than the other samples. The methanolic extract of the investigated samples showed promising levels of DPPH radical scavenging activity (81–89%); ferric reducing/antioxidant power (FRAP, 44–744 mmolL^?1 Fe[II]/g extract DM); α-amylase (10–45%) and α-glucosidase (13–80%) inhibition activities. The food ingredients with high phenolic content exhibited relatively higher antioxidant and antidiabetic activities. The results indicate that soaking + cooking is the mild processing method to preserve the phenolic compounds and their health relevant functionality in the presently investigated cereal, legume and oil grains, while cooking is suitable treatment for vegetables.     

Protein and mineral content of a novel collection of wild and weedy common bean (Phaseolus vulgaris L)

Protein and total calcium, iron, and zinc were determined in 70 accessions of wild and weedy common bean (Phaseolus vulgaris L) from different sites in two Mexican states (Jalisco and Durango). Protein digestibility, essential amino acid profiles, tannins, phytic acid and extractable iron were determined in selected accessions. The phytate/zinc and the phytate × (calcium/zinc) molar ratios were also determined as predictors of zinc bioavailability. For comparative purposes, two cultivated common beans were included. The wild and weedy beans contained more protein and similar protein digestibility compared with cultivated samples. The contents of sulfur amino acids were low in all samples; additionally, beans from Jalisco had higher contents of sulfur amino acids than cultivated ones. Beans from Durango showed higher leucine, valine and aromatic amino acids contents than cultivated beans. Some wild and weedy beans from Jalisco and Durango showed high contents of calcium (7470 mg kg⁻¹), iron (280 mg kg⁻¹), and zinc (33.1 mg kg⁻¹). The phytic acid × (calcium/zinc) molar ratios of some wild and weedy beans were similar to those of cultivated beans. Amounts of extractable iron were in the order of 26–74%. © 2000 Society of Chemical Industry     

Comparative study of the mineral composition of several varieties of potatoes (Solanum tuberosum L.) from different countries cultivated in Canary Islands (Spain)

Potatoes are a basic component of human diets worldwide being an excellent source of minerals linked the maintenance of health. Contents of calcium (Ca), magnesium (Mg), potassium (K), sodium (Na), cupper (Cu), iron (Fe), manganese (Mn), zinc (Zn), nickel (Ni) and chromium (Cr) in seventy‐four fresh potato samples from different varieties consumed in Tenerife Island (Canary Islands, Spain) were determined by flame atomic absorption spetrometry (FAAS). The mean concentrations were 60.1 mg kg^?1, 222 mg kg^?1, 5047 mg kg^?1, 125 mg kg^?1, 1.69 mg kg^?1, 8 mg kg^?1, 1.70 mg kg^?1, 3.88 mg kg^?1, 62.7 μg kg^?1 and 19.9 μg kg^?1 for Ca, Mg, K, Na, Cu, Fe, Mn, Zn, Ni and Cr, respectively. The varieties of local potatoes presented higher mineral contents than imported potatoes. Potassium presented the highest contents in all varieties of potatoes. Iron was the most abundant microelement. Local potatoes offer greater nutritional contributions to the recommended intakes than imported varieties. Within the macrominerals, the highest contribution to the intakes was observed for K, while Fe was the trace element with the largest contribution to the proposed intake.     

Chemical composition,nutritive value and voluntary intake of tropical tree foliage and cocoyam in pigs

The composition of the leaves of cocoyam (Xanthosoma sagittifolium) and of two trees (Trichanthera gigantea and mulberry, Morus alba), their nutritive value in pigs and voluntary intake by pigs were determined. The average protein content ranged from 170 to 240 g kg^?1 dry matter (DM) and that of neutral detergent fibres from 218 to 398 g kg^?1 DM. The leaves are interesting sources of calcium (up to 69 g kg^?1 DM), potassium, iron and manganese. The proteins are well balanced in essential amino acids, with lysine ranging from 43 to 57 g kg^?1 proteins. The apparent faecal digestibility was determined by difference in 35 kg pigs fed a diet containing 35% leaf meal. The digestibility coefficients of DM, N and energy were, respectively, 47–57, 33–36 and 51–53%. The digestible energy value ranged from 1.674 to 2.037 kcal kg^?1 DM. The voluntary intake of Trichanthera and Xanthosoma was measured in sows weighing 100 kg on average. The intake reached 3.4 kg fresh leaves day^?1 (0.51 kg DM) and 1.0–1.1 kg dry leaf meal/day. It is concluded that low energy density is the main limiting factor of tree foliage for pig nutrition but that they are good sources of minerals and well‐balanced proteins. Copyright © 2005 Society of Chemical Industry     

Iron and zinc concentration of native Andean potato cultivars from a human nutrition perspective

The determination of iron (Fe) and zinc (Zn) concentrations in 49 native Andean potato varieties revealed significant genotypic variation. Comparison of mineral concentrations of 37 of these germplasm accessions grown in two highland locations further revealed significant variation due to environments and genotype × environment interaction. Concentrations in raw, peeled tubers ranged from 9 to 37 mg Fe kg^?1 and 8 to 20 mg Zn kg^?1 (dry weight) with accessions 703274 and 701165 showing the highest levels of Fe and Zn, respectively, in both locations. Fe and Zn concentrations were significantly and positively correlated on a fresh weight basis in each site. Assessment of Fe and Zn retention during processing revealed no losses due to cooking, and the only significant differences found in iron content of peeled versus unpeeled potatoes could be attributed to contamination with soil iron, as confirmed by elevated levels of aluminium in the samples. The ranges of micronutrient concentrations reported indicate ample genetic diversity that might be exploited in breeding programmes seeking to increase Fe and Zn levels in human diets. Copyright © 2007 Society of Chemical Industry     

Iron,zinc and phytic acid content of selected rice varieties from China

Rice is the major Chinese staple food (per capita approx 250 g day^?1) and, as such, is an important source of essential minerals. However, due to a number of factors the bio‐availability of these minerals is limited. In this study, the variation of phytic acid (PA), iron (Fe) and zinc (Zn) levels in 56 varieties of Chinese rice was investigated. The samples included in this study were collected in proportion to the importance of the rice‐growing regions in China. Fe levels showed the biggest variation (9–45 mg kg^?1) and were not related with PA content or grain shape although growing locations were identified yielding higher (25.2 mg kg^?1) and lower (14.2 mg kg^?1) Fe levels. Zn showed a moderate variability (13–39 mg kg^?1), which was narrower than for Fe, while broader than for PA (7.2–11.9 g kg^?1). Zn content is correlated (R² = 0.5; P < 0.01) with PA content, and shows a relation with growing region and kernel shape. Variation of PA content is the least among the three components. Molar ratios of PA to Fe and Zn ranged from 15 to 105 and 27 to 67, respectively. The results of the mineral contents and PA content can be interpreted in terms of expected bio‐availability. This study shows that the mineral bio‐availability of Chinese rice varieties will be <4%. Despite the variation in mineral contents, in all cases the PA present is expected to render most mineral present unavailable. We conclude that there is scope for optimisation of mineral contents of rice by matching suitable varieties and growing regions, and that rice products require processing that retains minerals but results in thorough dephytinisation. Copyright © 2006 Society of Chemical Industry     

In vitro bioavailability of calcium and iron from selected green leafy vegetables

The objective of the present investigation was to analyze the relative influence of oxalic acid, phytic acid, tannin and dietary fiber on in vitro availability of iron and calcium from green leafy vegetables (GLV). Thirteen GLV were selected and analyzed for iron, calcium, oxalic acid, phytic acid, tannin and dietary fiber contents using standard methods. The bioavailability of calcium and iron in the GLV was estimated by equilibrium dialysis. Oxalic acid content was less than 1 g kg^?1 in four greens and ranged between 1.22 to 11.98 g kg^?1 in the remaining. Dietary fiber ranged from 19.5 to 113.7 g kg^?1. Tannin content ranged between 0.6138 and 2.1159 g kg^?1 with the exception of two GLV that had 0.1332 and 14.8619 g kg^?1. Four GLV were found to have approximately 40% bioavailable iron, while the others were in the range of 6–30%. In vitro available calcium was less than or equal to 25% in eight GLV and between 34% and 52% in five GLV. Multiple regression analysis revealed that these factors together accounted for 53% (r² = 0.53) and 45% (r² = 0.45) inhibition of iron and calcium absorption, respectively. These findings infer that calcium and iron availability is influenced by the constituents present in the GLV. Copyright © 2006 Society of Chemical Industry     

Biofortification of mungbean (Vigna radiata) as a whole food to enhance human health

Mungbean (Vigna radiata (L.) R. Wilczek var. radiata) is one of the most important pulse crops grown in South, East and Southeast Asia. It provides significant amounts of protein (240 g kg^?1) and carbohydrate (630 g kg^?1) and a range of micronutrients in diets. Mungbean protein and carbohydrate are easily digestible and create less flatulence than proteins derived from other legumes. In addition, mungbean is lower in phytic acid (72% of total phosphorus content) than pigeonpea (Cajanus cajan L. Millsp.), soybean (Glycine max L.) and cereals; phytic acid is commonly found in cereal and legume crops and has a negative impact on iron and zinc bioavailability in plant‐based diets. Owing to its palatable taste and nutritional quality, mungbean has been used as an iron‐rich whole food source for baby food. The wide genetic variability of mineral concentrations (e.g. 0.03–0.06 g Fe kg^?1, 0.02–0.04 g Zn kg^?1) in mungbean indicates possibilities to improve its micronutrient content through biofortification. Therefore biofortification of existing mungbean varieties has great potential for enhancing the nutritional quality of diets in South and Southeast Asia, where protein and micronutrient malnutrition are among the highest in the world. This review paper discusses the importance of mungbean in agricultural production and traditional diets and the potential of enhancing the nutritional quality of mungbean through breeding and other means, including agronomic practices. © 2013 Society of Chemical Industry     

A comparison of the nutrient digestibility of Desi and Kabuli chickpeas fed to swine

An experiment was conducted to compare the nutritional composition of 16 varieties of chickpeas (Kabuli and Desi) and to determine their nutrient digestibility for swine using the mobile nylon bag technique. The average crude protein content of the Kabuli chickpeas (226 g kg^?1) was lower than that of the Desi chickpeas (235 g kg^?1). Desi chickpeas were higher in acid detergent fibre (145 versus 50 g kg^?1) and neutral detergent fibre (264 versus 181 g kg^?1) than Kabuli chickpeas. Digestibility coefficients for dry matter (83.1 versus 72.5%), gross energy (83.5 versus 74.8%) and crude protein (83.7 versus 79.4%) were higher for Kabuli chickpeas than for Desi chickpeas. Based on chemical analysis and nutrient digestibility, Kabuli chickpeas would appear to have greater potential as a protein and energy source for use in swine rations than Desi chickpeas. © 2002 Society of Chemical Industry     

Effect of processing and cooking on the content of minerals and protein in pasta containing buckwheat bran flour

Research was conducted to determine the effect of processing and cooking on the ash content and mineral composition and on protein content and amino acid composition of spaghetti that was fortified with 250 g kg^?1 buckwheat bran flour (BBF). Extrusion and drying temperature had little or no effect on ash and mineral content of spaghetti containing BBF. Drying temperature did not affect protein content; however, a 31% reduction in lysine content was observed in spaghetti containing BBF dried at 90 °C. Cooking spaghetti fortified with BBF reduced ash content by 28%. Reduction in ash content was reflected by an average decrease in potassium of 62%, in copper of 45%, and in zinc of 11%. Cooking had little or no effect on content of calcium, iron, magnesium, or manganese. As a result of material leaching from spaghetti during cooking, the protein content and content of each amino acid (db) were greater in cooked than uncooked spaghetti. Copyright © 2007 Society of Chemical Industry     

Gross composition,amino acid,phytic acid and trace element contents of thirteen cowpea cultivars and their nutritional significance

Thirteen cultivars of cowpea (Vigna unguiculata (L) Walp) were analysed for their proximate composition, amino acid, trace element and phytic acid contents. Crude protein values ranged from 206·8 to 283·8 g kg^?1 DM. The mean contents (g kg^?1) of other major nutrients were ether extract, 18·6; ash, 38·8; total dietary fibre, 121·8 and carbohydrates, 573·4. When compared with the provisional amino acid scoring pattern of FAO, all cultivars were low in methionine and high in lysine, isoleucine, leucine and phenylalanine plus tyrosine. Values for threonine and valine were variable compared with the pattern. The range of values for the chemical score was 0·61–0·74. Phytic acid values ranged from 5·10 to 10·27 g kg^?1, and the phytate: zinc molar ratios were all higher than that (15:1) above which zinc deficiency can be induced. Most of the trace elements showed wide variation in their occurrence among the cultivars. The values for zinc and iron showed less variation. The toxic elements mercury and selenium were present in varying amounts in more than half of the cultivars while tin was found in only one variety.     

Effect of domestic processes and water hardness on soluble sugars content of chickpeas (Cicer arietinum L.)

An HPLC method for sugar analysis on legumes has been applied to three different Spanish cultivars of chickpeas, to evaluate changes on the soluble sugar fraction (with special attention to α-galactosides) during domestic processing (soaking and cooking) using two types of water with different hardness. Processing liquids were also analysed. Ciceritol, was the main sugar in all the samples. Raffinose and stachyose concentrations were from 1.312 to 1.947 g/100 g in raw samples. Soaking liquids extracted less than 4.86% of the α-galactosides of raw seeds with no considerable amounts of flatogenic sugars. Decreases of raffinose + stachyose after processing were between 24.7 and 42.6%. Cooking liquid contents of α-galactosides ranged from 0.282 to 0.565 g/100 ml, (0.119–0.302 g/100 ml of flatogenic sugars). Statistical tests (ANOVA) showed that water hardness has no significant effect (p⩽0.05) on flatogenic sugar contents of final processed chickpeas.     

Determination of toxic and essential elements in sunflower honey from Thrace Region,Turkey

The aim of this study was to determine the levels of copper (Cu), manganese (Mn), zinc (Zn), iron (Fe), cadmium (Cd), lead (Pb), chromium (Cr), nickel (Ni) and selenium (Se) in sunflower honeys obtained from Thrace Region of Turkey. Trace and toxic element determination was performed by atomic absorption spectrometry after microwave digestion. The accuracy of the method was checked by the standard reference material, NIST‐SRM 1515 Apple leaves. The maximum contents of trace and toxic elements in honey samples from Kesan (polluted area) were found as 0.46, 0.82, 1.98, 14.0, 9.86 μg kg^?1, 0.48 mg kg^?1, 137, 115 and 290 μg kg^?1 for Cu, Mn, Zn, Fe, Cd, Pb, Cr, Ni and Se, respectively.     

Iron content and availability studies in some Sri Lankan rice varieties

Thirty‐eight rice varieties, grown in Low Country Wet Zone, during Yala (2006) and Maha (2006/2007) seasons were screened for stable high iron rice varieties and were statistically analysed. Iron contents ranged 1.89–3.73 mg 100 g^?1 and varied significantly (P < 0.05) with variety and season. Selected fifteen high iron rice varieties, at degree of polishing 8–10% were analysed for iron, zinc and phytate. High iron contents in endosperm were observed in Suduru Samba (0.47 mg 100 g^?1), Basmati 370 (0.37 mg 100 g^?1), Kalu Heenati (0.42 mg 100 g^?1), Rathu Heenati (0.44 mg 100 g^?1) and Sudu Heenati (0.37 mg 100 g^?1). Phytate contents of polished rice varieties ranged from 200–300 mg 100 g^?1. Large reduction in iron content (84.5–93.6%) was observed in polished rice while the reduction in phytate content (18.9–40.8%) was low. Percentage dialyzability of iron in selected endosperm high iron rice varieties ranged from 1.73 to 8.71. Dialysability of iron in cooked polished rice did not show a relation to the phytate content in raw rice.