Nutrient composition of selected newly bred and established mung bean varieties
Dahiya, P.K. ; Linnemann, A.R. ; Nout, M.J.R. ; Boekel, M.A.J.S. van; Grewal, R.B. - \ 2013
Food Science and Technology = Lebensmittel-Wissenschaft und Technologie 54 (2013)1. - ISSN 0023-6438 - p. 249 - 256.
greengram vigna-radiata - arietinum-l cultivars - phytic acid content - protein digestibility - antinutritional factors - starch digestibility - zinc bioavailability - human-nutrition - legume seeds - phytate
Seven newly bred and three established varieties of mung bean were analysed for proximate composition, minerals, anti-nutrients and in vitro mineral accessibility. They contained 18–23 g protein, 4.0–5.6 g crude fibre and 2.5–4.1 g ash per 100 g dry sample. Iron, zinc, calcium, sodium and potassium ranged from 3.4 to 4.6, 1.2 to 2.3, 79 to 115, 8.1 to 13.5 and 362 to 415 mg/100 g dry weight, respectively. Phytic acid and polyphenols averaged 769 and 325 mg/100 g dry weight, respectively. Varieties differed significantly in terms of nutrient and anti-nutrient contents. Phytic acid and polyphenols were negatively correlated with in vitro mineral accessibility and nutrient digestibility. Protein and starch digestibility ranged from 53 to 67 g/100 g dry weight and 20 to 29 mg maltose released/g dry weight, respectively. Average molar ratios of phytic acid to iron and zinc were 16.8 and 52.7, respectively. Differences in in vitro iron and zinc accessibility could not be explained by phytic acid to calcium nor magnesium molar ratios. However, the phytic acid amount in mung beans suffices to bind all minerals into indigestible complexes. The newly bred varieties have better agronomic yields but no better nutritional potential than the established varieties tested.
Effect of soaking and phytase treatment on phytic acid, calcium, iron and zinc in rice fractions
Liang, J. ; Han, B.Z. ; Nout, M.J.R. ; Hamer, R.J. - \ 2009
Food Chemistry 115 (2009)3. - ISSN 0308-8146 - p. 789 - 794.
pennisetum-glaucum - legume seeds - fermentation - germination - millet - antinutrients - solubility - quality - flour - water
With the aim to maximise phytic acid removal and minimise losses of dry matter and minerals (Ca, Fe, Zn) in rice, three products (whole kernels and flour milled from white and brown rice; and bran, all from the same batch of variety Kenjian 90-31) were soaked in demineralized water at 10 °C (SDW), NaAc buffer of pH 3.5 at 10 °C (SAB), and 500 U L¿1 phytase of pH 5.5 at 50 °C (SPS). In whole kernels and flour of white rice, phytic acid removal was 100% by all treatments; losses of dry matter, Ca, Fe, and Zn were 2-5%, 12-63%, 9-10%, and apparent gain of 63-72%, respectively. In whole brown rice, SAB removed 75% phytic acid, and SPS 100% from flour; dry matter, Ca, Fe, and Zn losses were 1-16%, 26-56%, 39-45%, and 23-24%. In rice bran, SPS removed 92% phytic acid, and SAB 50%; dry matter, Ca, Zn, and Fe losses were 20%, 48%, 63%, and apparent gain of 5%, respectively