Effect of different home-cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea (Vigna unguiculata L. Walp) consumed in Brazil

References

• Buratto JS. Teores de Minerais e proteínas em grãos de feijão e estimativas de parâmetros genéticos. 2012; Lavras: Tese-Universidade Federal de Lavras-UFLA. 147.
   Google Scholar
• Kraemer K, Zimmermann MB. Nutritional anemia. 2007; Basel, Switzerland: Sight and Life Press. ISBN 3-906412-33-4.
   Google Scholar
• Torrejón SC, Castillo-Durán C, Hertrampf ED, Ruz M. Zinc and iron nutrition in Chilean children fed fortified milk provided by the complementary National Food Program. Nutrition. 2004; 20(2): 177–80.
   PubMed Web of Science ®Google Scholar
• Kala Yadav S, Sehgal S. Effect of domestic processing and cooking on selected antinutrient contents of some green leafy vegetables. Plant Foods Hum Nutr. 2003; 58: 1–11.
   Google Scholar
• Saha S, Singh G, Mahajan V, Gupta HS. Variability of nutritional and cooking quality in bean (Phaseolus vulgaris L) as a function of genotype. Plant Foods Hum Nutr. 2009; 64(2): 174–80.
   Web of Science ®Google Scholar
• Barampama Z, Simard RE. Nutritional composition, protein quality and antinutritional factors of some varieties of dry beans (Phaseoulus vulgaris) grown in Burundi. Food Chem. 1993; 47: 159–67.
   Web of Science ®Google Scholar
• Brigide P. Disponibilidade de ferro em grãos de feijão comum (Phaseolus vulgaris L.) irradiados. Dissertação (Mestrado) – Escola Superior Luiz de Queiroz – Piracicaba. 2002; 58 .
   Google Scholar
• Embrapa Tabuleiros Costeiros Meio Norte. BRS Xique-Xique – Cultivar de feijão-caupi rica em ferro e zinco. Available from: www.cpamn.embrapa.br/publicacoes/folders/2008/brs_xiquexique.pdf? [cited 3 January 2015].
   Google Scholar
• Sinha R, Kawatra A. Effect of processing on phytic acid and polyphenol contents of cowpeas [Vigna unguiculata (L.)Walp]. Plant Foods Hum Nutr. 2003; 58: 1–8.
   PubMedGoogle Scholar
• Tharanathan R, Mahadevamma S. Grain legumes – a boon to human nutrition. Trends Food Sci Technol. 2003; 14: 507–18.
   Web of Science ®Google Scholar
• Cozzolino SMF. Biodisponibilidade de Nutrientes. 2007; Barueri, São Paulo: Editora Manole. 992. 2nd ed.
   Google Scholar
• Intawongse M, Dean JR. Use of the physiologically-based extraction test to assess the oral bioaccessibility of metals in vegetable plants grown in contaminated soil. Environ Pollut. 2008; 152: 60–72.
   PubMed Web of Science ®Google Scholar
• Elhardallou SB, Walker AF. Binding of iron by three starchy legumes in the presence of iron alone, with calcium or with calcium, zinc, magnesium and copper. Int J Food Sci. 1992; 43: 61–8.
   Google Scholar
• Hemalatha S, Platel K, Krishnapura S. Zinc and iron contents and their bioaccessibility in cereals and pulses consumed in India. Food Chem. 2007; 102: 1328–36.
   Web of Science ®Google Scholar
• Hemalatha S, Platel K, Srinivasan K. Influence of heat processing on the bioaccessibility of zinc and iron from cereals and pulses consumed in India. J Trace Elem Med Biol. 2007; 21: 1–7.
   PubMed Web of Science ®Google Scholar
• Pereira EJ, Carvalho LMJ, Dellamoa-Ortiz GM, Cardoso FNS, Carvalho JLV, Viana DS, etal. Effects of cooking methods on the iron and zinc contents in cowpea (Vigna unguiculata) to combat nutritional deficiencies in Brazil. Food Nutr Res. 2014; 58 doi: http://dx.doi.org/10.3402/fnr.v58.20694.
   Google Scholar
• Luten J, Crews H, Flynn A, Dael PV, Kastenmayer P, Hurrel R, etal. Interlaboratory trial on the determination of the in vitro iron dialyzability from food. J Sci Food Agric. 1996; 72: 415–24.
   Web of Science ®Google Scholar
• AOAC. Official Methods of Analysis, Association of Official Analytical Chemists. 2000; Gaithersburg, MD: AOAC. 16th ed.
   Google Scholar
• Sandberg AS. Bioaccessibility of minerals in legumes. Br J Nutr. 2002; 343 88(Suppl.): 281–5.
   Web of Science ®Google Scholar
• Glahn RP, Lee OA, Miller DD. In vitro digestion/Caco-2 cell culture model 345 to determine optimal ascorbic acid to Fe ratio in rice cereal. J Food Sci. 1999; 64: 925–8.
   Web of Science ®Google Scholar
• Hu Y, Cheng Z, Heller LI, Krasnoff SB, Glahn RP, Welch RM. Kaempferol in red and pinto bean seed (Phaseolus vulgaris L.) coats inhibits iron bioavailability using an in vitro digestion/human Caco-2 cell model. J Agric Food Chem. 2006; 54(24): 9254–61.
   Web of Science ®Google Scholar
• Bravo L. Polyphenols: chemistry, dietary sources, metabolism, and nutritional significance. Nutr Rev. 1998; 56: 317–33.
   PubMed Web of Science ®Google Scholar
• Bassinello PZ, Silva Júnior LL, Melo LC, Del Peloso MJ. Retenção mineral do feijão comum (phaseolus vulgaris l) após cozimento. Documentos, IAC, Campinas 2008; 85: 1197–1200..
   Google Scholar
• Rodrigues JA, Ribeiro ND, Filho AC, Trentin M, Londero PMG. Qualidade para o cozimento de grãos de feijão obtidos em diferentes épocas de semeadura. Bragantia. 2005; 64(3): 369–76.
   Google Scholar
• Lestienne I, Icard-Verniere C, Mouquet C, Picq C, Treche S. Effect of soaking whole cereal and legume seeds on iron, zinc and phytate contents. Food Chem. 2005; 89: 421–5.
   Web of Science ®Google Scholar
• Corrêa MM. Avaliação da qualidade tecnológica de feijão comum (Phaseolus vulgaris, L.) de sete cultivares, quanto à: absorção de água, tempo de cozimento, hard-shell e, aos teores de ferro e zinco antes e após diferentes métodos de cozimento doméstico. 2007; 66. Dissertação (Mestrado), Rio de Janeiro.
   Google Scholar
• Raes K, Knockaert D, Struijs K, Van Camp J. Role of processing on bioaccessibility of minerals: influence of localization of minerals and antinutritional factors in the plant. Trends Food Sci. Technol. 2014; 37(1): 32–41.
   Web of Science ®Google Scholar
• Naozuka J, Oliveira PV. Cooking effects on iron and proteins content of beans (Phaseolus vulgaris L.) by GF AAS and MALDI-TOF MS. J Braz Chem Soc. 2012; 23(1): 156–62.
   Web of Science ®Google Scholar
• Lombardi-Boccia G, De Santis N, Di Lullo G, Carnovale E. Impact of processing on Fe dialysability from bean (Phaseolus vulgaris L.). Food Chem. 1995; 53(2): 191–5.
   Web of Science ®Google Scholar
• Hirschi KD. Nutrient biofortification of food crops. Annu Rev Nutr. 2009; 29: 401–21.
   PubMed Web of Science ®Google Scholar
• Gegios A, Amthor R, Maziya-Dixon B, Egesi C, Mallowa S, Nungo R, etal. Children consuming cassava as a staple food are at risk for inadequate zinc, iron, and vitamin A intake. Plant Foods Hum Nutr. 2010; 65: 64–70.
   PubMed Web of Science ®Google Scholar