In-vitro bioavailability of selected minerals in dry and green shelled beans
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Date
2016
Journal Title
Journal ISSN
Volume Title
Publisher
African Journal of Agricultural Research
Abstract
Mineral deficiency especially that of iron and zinc has continuously emerged as a public health issue in
developing countries, probably due to the over dependence on plant food sources, which contain more
than enough minerals to meet the daily requirement but have a low bioavailability for physiological
purposes. Experiments on in-vitro bioavailability were carried out on dry and green shelled beans. Invitro
bioavailability of iron and zinc in bean samples was determined by HCl-pepsin (HCl-P) and pepsinpancreatin
(P-P) method. The amount of the proxy bioavailable minerals were obtained by atomic
absorption spectrophotometry. In both minerals there was a small but significant (P=0.009) and
(P=0.0003) increase in in-vitro bioavailability after cooking. The average increase for all the varieties
was 3.2 to 3.4% for iron and 1.3 to 1.6% for zinc. The two minerals were more available in cooked green
shelled beans compared to dry ones. The highest difference for iron bioavailability was observed in
Maharagi soja (12.9%) while lowest was in TY 3396-12 (1.4%). The highest observed for zinc was 3% in
G59/1-2. Vulnerable groups who suffer from iron and zinc deficiency should be encouraged to consume
green shelled beans more often in comparison to dry beans to improve their mineral uptake.
Description
Academic Journals Afr. J. Agric. Res.
Keywords
In-vitro bioavailability, Green, Shelled, Dry beans, Minerals