Content of zinc, iron and their absorption inhibitors in Nicaraguan common beans (Phaseolus vulgaris L.)

► Common bean is vital for the Nicaraguan population. ► Crop storage conditions are hot and humid. ► Bioavailability of iron and zinc is low. ► Hot moist storage decreased quality but marginally increased bioavailability. ► Small changes in dietary fibre composition occurred in storage. Common bean...

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Bibliographic Details
Published in:Food chemistry 2013-01, Vol.136 (1), p.87-93
Main Authors: Martinez Meyer, M.R., Rojas, Aldo, Santanen, Arja, Stoddard, F.L.
Format: Article
Language:English
Subjects:
Absorption - drug effects
atmosphere
beans
bioavailability
Biological and medical sciences
Biological Availability
cations
Common bean
crops
Food industries
Food Storage - methods
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Humans
Humidity
Insoluble dietary fibre
Iron
Iron - analysis
iron absorption
Nicaragua
Phaseolus - chemistry
Phaseolus - metabolism
Phaseolus vulgaris
phosphorus
Phytate
phytic acid
Phytic Acid - pharmacology
proteins
Seeds - chemistry
Seeds - metabolism
Soluble dietary fibre
Soluble sugar
storage quality
Temperature
Zinc
Zinc - analysis
Zinc - metabolism
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Summary:► Common bean is vital for the Nicaraguan population. ► Crop storage conditions are hot and humid. ► Bioavailability of iron and zinc is low. ► Hot moist storage decreased quality but marginally increased bioavailability. ► Small changes in dietary fibre composition occurred in storage. Common bean (Phaseolus vulgaris L.), the staple crop of Nicaragua, provides protein and nonhaem iron, but inhibitors such as phytate may prevent absorption of iron and zinc by the consumer. Warehouses in Nicaragua do not have controlled atmospheres, so beans are exposed to high temperatures and humidities that may accelerate quality loss. To evaluate the impact of 6months of storage on quality, four national accessions of common bean were submitted to two treatments, a conventional warehouse with uncontrolled temperature and humidity, and accelerated ageing at 40°C and 75% RH. Iron content was 61–81mg/kg of which 3–4% was bioavailable, and zinc content was 21–25mg/kg, of which 10–12% was bioavailable. Bioavailability generally increased in storage, significantly so in year-old INTA Linea 628 in accelerated ageing. The concentration of phytate was 8.6–9.6mg/g and it contained 54–63% of the total phosphorus. Improvement in bioavailability of divalent cations is needed.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2012.07.105