Bioavailability of calcium and magnesium from faba beans (Vicia faba L var major), soaked in different pH solutions and cooked, in growing rats

Abstract

The nutritive utilisation of calcium and magnesium from faba beans (Vicia faba L var major), soaked in different pH solutions and then cooked, was studied in growing rats. Prior to the cooking process the beans were soaked in acid (pH 2.6 and 5.3) or basic (pH 8.4) solutions. Processing of the bean seeds did not produce appreciable losses of Ca or Mg by solubilisation. Digestive utilisation of calcium was high and did not vary with the different processing conditions assayed. Metabolic utilisation of calcium was significantly improved by soaking and by soaking plus cooking. Both digestive and metabolic utilisation of magnesium were significantly improved by all the different processes assayed. The observed improvement in the nutritive utilisation of Ca and Mg was correlated with a higher weight gain of the animals but not with the content of these minerals in the femur and longissimus dorsi muscle. The higher dietary intake of cellulose, lignin and phytate found in the processed faba bean diets did not have a negative effect on the digestive utilisation of the minerals studied. Overall, soaking in basic solution plus cooking was the most effective treatment. The processing conditions studied were inexpensive and easily applied and have great potential for application at household or industry level for human and animal nutrition.

Dialysability of Magnesium and Calcium from Hospital Duplicate Meals: Influence Exerted by Other Elements

“…Probably, this finding could be related with the similar fibre content (9.87±2.77 vs. 9.97±3.56 mg/meal) existing in both meal groups considered. The fibre content of duplicate meals did not influence the dialysable Ca fraction and Ca dialysabilities, a finding that agrees with that pointed out by others [3,38]. Others stated that the possible inhibitatory effect of fibre on Ca bioavailability showed nonconclusive results between in vitro and in vivo studies [38,39].…”

“…The fibre content of duplicate meals did not influence the dialysable Ca fraction and Ca dialysabilities, a finding that agrees with that pointed out by others [3,38]. Others stated that the possible inhibitatory effect of fibre on Ca bioavailability showed nonconclusive results between in vitro and in vivo studies [38,39]. On the other hand, other researchers [20,22] found that dietary fibre had a negative effect on Ca dialysability.…”

Nutritional evaluation of protein, phosphorus, calcium and magnesium bioavailability from lupin (Lupinus albus var. multolupa)-based diets in growing rats: effect of α-galactoside oligosaccharide extraction and phytase supplementation

“…In all the experimental groups studied, plasma levels of P, Ca and Mg were within the normal range of values for the growing rat (Fernández et al 1997;Aranda et al 2004) and correlated well to the amount of retained mineral, with the exception of Ca, as was to be expected from the strict regulation of this mineral in order to maintain homeostasis of the internal media. P retention was not related to the amount of this mineral stored in any of the different tissues studied, with the exception of plasma, although the differences were not statistically significant.…”

Influence of soaking on the nutritional quality of common beans (Phaseolus vulgaris L.) cooked with or without the soaking water: a review

“…Studies found that soaking and cooking had different effects on different legumes. For example, Aranda et al. (2004) concluded that high consumption of phytate from beans ( Vicia faba L.) had no negative effects on the digestion of calcium (Ca) and magnesium (Mg) by rats.…”