Effect of Different Soaking Solutions on Nutritive Utilization of Minerals (Calcium, Phosphorus, and Magnesium) from Cooked Beans (Phaseolus vulgaris L.) in Growing Rats

The effects of the commonly used processing techniques of soaking (at different pH values) and cooking on the digestive and nutritive utilization of calcium, phosphorus, and magnesium from common beans (Phaseolus vulgaris L.) were studied. Before the cooking step, the beans were soaked in solutions...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2003-01, Vol.51 (2), p.515-520
Main Authors: Nestares, Teresa, Barrionuevo, Mercedes, López-Frías, Magdalena, Vidal, Concepción, Urbano, Gloria
Format: Article
Language:English
Subjects:
Animals
Biological and medical sciences
Biological Availability
Calcium - analysis
Calcium, Dietary - administration & dosage
Calcium, Dietary - pharmacokinetics
Dietary Fiber - analysis
Feeding. Feeding behavior
Female
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Hot Temperature
Hydrogen-Ion Concentration
Magnesium - analysis
Magnesium - pharmacokinetics
Male
Nutritive Value
Phaseolus - chemistry
Phosphorus - analysis
Phosphorus, Dietary - administration & dosage
Phosphorus, Dietary - pharmacokinetics
Rats
Rats, Wistar
Solutions
Vertebrates: anatomy and physiology, studies on body, several organs or systems
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Summary:The effects of the commonly used processing techniques of soaking (at different pH values) and cooking on the digestive and nutritive utilization of calcium, phosphorus, and magnesium from common beans (Phaseolus vulgaris L.) were studied. Before the cooking step, the beans were soaked in solutions of acid (2.6 and 5.3) or basic (8.4) pH. Chemical and biological methods were used to determine nutritional parameters in growing rats, and the fiber content of the beans was established. As the pH of the soaking solution increased, so did mineral absorption and the apparent digestibility coefficient, which reached suitable values for growing rats, due to the reduced losses of soluble minerals and the increased food intake. Metabolic utilization also improved with increased pH of the soaking solution, although the values were, in general, low as a result of urinary losses under the experimental conditions. For the experimental period of 10 days, the femur and the muscle seem to be good metabolic indicators for calcium, but not for phosphorus or magnesium. The increased amount of cellulose in the soaked seed did not have a negative effect on the digestive utilization of minerals. Keywords: Common bean; nutritive utilization; Phaseolus vulgaris; processing techniques; pH; minerals, fiber
ISSN:0021-8561
1520-5118
DOI:10.1021/jf020693y