Table of Contents
Foods, Volume 7, Issue 8 (August 2018)
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Cover Story (view full-size image) Micronutrient deficiency is a major public health problem and beans are an important plant-based [...] Read more. Micronutrient deficiency is a major public health problem and beans are an important plant-based source of iron, zinc and copper. However, their absorption is reduced in the presence of anti-nutrients, which also have potent antioxidant activity. Food preparation techniques can reduce the content of anti-nutrients. Although discarding the soaking water before cooking beans is unanimously recommended, this practice can result in loss of minerals and bioactive compounds. Since data on the consequences for mineral bioaccessibility is still limited, this study aimed at evaluating iron, zinc and copper bioaccessibility in cooked black beans. For that, traditional household processes were applied, and the content of iron, zinc, copper, calcium, myo-inositol phosphates (InsP6, InsP5), total polyphenols and condensed tannins in raw and cooked beans was determined. View Paper here.