In-vitro bioavailability of selected minerals in dry and green shelled beans
| dc.contributor.author | Mamiro, Peter | |
| dc.contributor.author | Mwanri, Akwilina | |
| dc.contributor.author | Mamiro, Delphina | |
| dc.contributor.author | Nyagaya, Martha | |
| dc.contributor.author | Ntwenya, Julius | |
| dc.date.accessioned | 2017-02-27T14:45:39Z | |
| dc.date.available | 2017-02-27T14:45:39Z | |
| dc.date.issued | 2016 | |
| dc.description | Academic Journals Afr. J. Agric. Res. | en_US |
| dc.description.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. | en_US |
| dc.identifier.issn | 1991-637X | |
| dc.identifier.uri | https://www.suaire.sua.ac.tz/handle/123456789/1307 | |
| dc.language.iso | en | en_US |
| dc.publisher | African Journal of Agricultural Research | en_US |
| dc.subject | In-vitro bioavailability | en_US |
| dc.subject | Green | en_US |
| dc.subject | Shelled | en_US |
| dc.subject | Dry beans | en_US |
| dc.subject | Minerals | en_US |
| dc.title | In-vitro bioavailability of selected minerals in dry and green shelled beans | en_US |
| dc.type | Article | en_US |
| dc.url | http://www.academicjournals.org/AJAR | en_US |