Micro-Mineral Retention and Anti-Nutritional Compounds Degradation During Bean Cooking Process

Martin Patrick Ongol¹, Joseph Owino*², Mercy Lung’aho³, Théogéne Dusingizimana¹, Hilda Vasanthakaalam¹

¹School of Food Science and Technology, College of Agriculture, Animal Sciences and Veterinary Medicine, University of Rwanda, Avenue de l’ armee, P.O. Box 3971, Kigali, Rwanda
²Department of Applied Chemistry, College of Science and Technology, Avenue de l’ armee, P.O. Box 3900, Kigali, Rwanda
³CIAT Rwanda, Concord Building, L’ Umuganda Street, P.O Box 6801, Kigali, Rwanda.

Corresponding Author Email: jowino@mmust.ac.ke

The objective of this study was to determine the effect of soaking, boiling and frying on retention of micro-minerals as well as degradation of polyphenols and phytic acids. Soaking of the beans did not significantly (p > 0.05) decrease mineral, total polyphenol and phytic acid content of beans. While boiling of beans significantly (p < 0.05) decreased the concentration of total polyphenols and phytic acid but not the mineral content of the beans. Frying of boiled beans decreased the total polyphenol content but increased the concentration of phytic acids in beans. Data obtained in this study indicates that cooking of beans without discarding of soaking water and broth results into greater retention of minerals but frying may be detrimental to mineral bioavailability because it leads to increase in phytic acid content.

Common bean; Micro-minerals; Phytic acid; Total polyphenols; Cooking

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