Effect of different home-cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea (Vigna unguiculata L. Walp) consumed in Brazil
| Autor: | José Luiz Viana de Carvalho, Lucia Maria Jaeger de Carvalho, Flavio de Souza Neves Cardoso, Gisela Maria Dellamora-Ortiz, Elenilda J. Pereira |
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| Přispěvatelé: | HarvestPlus Program and the Embrapa - Monsanto Research (BioFORT), Embrapa Food Technology, Embrapa Mid-North, FAPERJ |
| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
chemistry.chemical_element Cooker lcsh:TX341-641 Zinc Vigna 03 medical and health sciences 0404 agricultural biotechnology iron home-cooking methods Cultivar Food science Food Related Nutrition Nutrition 030109 nutrition & dietetics Nutrition and Dietetics biology Chemistry business.industry Cooking methods zinc Public Health Environmental and Occupational Health technology industry and agriculture food and beverages Food composition data 04 agricultural and veterinary sciences Micronutrient biology.organism_classification 040401 food science bioaccessibility Food composition Food processing Original Article business lcsh:Nutrition. Foods and food supply Vigna unguiculata Food Science |
| Zdroj: | Food & Nutrition Research, Vol 60, Iss 0, Pp 1-6 (2016) Food & Nutrition Research Food & Nutrition Research; Vol 60 (2016) |
| ISSN: | 1654-661X 1654-6628 |
| Popis: | Background : The cowpea ( Vigna unguiculata L . Wap.) is an excellent source of iron and zinc. However, iron from plant sources is poorly absorbed compared with iron from animal sources. Objectives : The objective of this study was to evaluate iron and zinc bioaccessibility in cowpea cultivars after processing. Methods : Zinc and iron bioaccessibilities in cowpea samples were determined based on an in vitro method involving simulated gastrointestinal digestion with suitable modifications. Results : When water-soaked beans were cooked in a regular pan, the highest percentage of bioaccessible iron obtained was 8.92%, whereas when they were cooked in a pressure cooker without previous soaking, the highest percentage was 44.33%. Also, the percentage of bioaccessible zinc was 52.78% when they were cooked in a regular pan without prior soaking. Higher percentages of bioaccessible iron were found when cooking was done in a pressure cooker compared with regular pan cooking. In all cultivars, cooking of cowpea beans in both pressure cooker and in a regular pan yielded higher percentages of bioaccessible zinc compared with availability of bioaccessible iron. Conclusions : Iron bioaccessibility values suggest that cooking in a regular pan did not have a good effect on iron availability, since the percentage of bioaccessible iron was lower than that of zinc. The determination of iron and zinc bioaccessibility makes it possible to find out the actual percentage of absorption of such minerals and allows the development of efficient strategies for low-income groups to access foods with high levels of these micronutrients. Keywords: bioaccessibility; iron; zinc; Vigna unguiculata; home-cooking methods (Published: 3 March 2016) Citation: Food & Nutrition Research 2016, 60: 29082 - http://dx.doi.org/10.3402/fnr.v60.29082 |
| Databáze: | OpenAIRE |
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