Effect of Processing Methods on Antinutritional Factors (Oxalate, Phytate, and Tannin) and Their Interaction with Minerals (Calcium, Iron, and Zinc) in Red, White, and Black Kidney Beans
Table 1
Phy : Ca, Phy : Fe, Phy : Zn, and Ca × Phy/Zn molar ratios of red, white, and black kidney bean samples under three processing conditions.
Samples
Phytate (mmol/100 g)
Ca (mmol/100 g)
Zn (mmol/100 g)
Fe (mmol/100 g)
Phytate : Ca molar ratio
Phytate : Zn molar ratio
Phytate : Fe molar ratio
(Ca × phytate/Zn)
RR
0.27
1.02
0.043
0.051
0.26
6.30
5.31
6.40
SR
0.24
1.5
0.058
0.035
0.16
4.10
6.77
6.21
CR
0.15
2.8
0.044
0.059
0.051
3.36
2.51
9.54
RW
0.27
1.1
0.050
0.049
0.24
5.4
5.51
5.94
SW
0.23
1.94
0.072
0.039
0.12
3.14
5.79
6.25
CW
0.15
2.95
0.051
0.051
0.051
2.84
2.84
8.63
RB
0.27
1.07
0.038
0.053
0.25
7.13
5.11
7.63
SB
0.24
1.45
0.051
0.039
0.16
4.63
6.05
6.86
CB
0.14
3.14
0.044
0.054
0.04
3.23
2.63
10
Critical values
<0.24
<15
<1
<0.5 mol/kg
Sample code: RR: raw red; RW: raw white; RB: raw black; SR: soaked red; SW: soaked white; SB: soaked black; CR: cooked red; CW: cooked white; CB: cooked black.
