Effect of Different Soaking Solutions on Nutritive Utilization of Minerals (Calcium, Phosphorus, and Magnesium) from Cooked Beans (Phaseolus vulgaris L.) in Growing Rats

Abstract

The effects of the commonly used processing techniques of soaking (at different pH values) and cooking on the digestive and nutritive utilization of calcium, phosphorus, and magnesium from common beans (Phaseolus vulgaris L.) were studied. Before the cooking step, the beans were soaked in solutions of acid (2.6 and 5.3) or basic (8.4) pH. Chemical and biological methods were used to determine nutritional parameters in growing rats, and the fiber content of the beans was established. As the pH of the soaking solution increased, so did mineral absorption and the apparent digestibility coefficient, which reached suitable values for growing rats, due to the reduced losses of soluble minerals and the increased food intake. Metabolic utilization also improved with increased pH of the soaking solution, although the values were, in general, low as a result of urinary losses under the experimental conditions. For the experimental period of 10 days, the femur and the muscle seem to be good metabolic indicators for calcium, but not for phosphorus or magnesium. The increased amount of cellulose in the soaked seed did not have a negative effect on the digestive utilization of minerals.

Chemical composition, antioxidant capacity and functionality of raw and processed Phaseolus lunatus

“…Similarly, the minerals that decreased in lower proportion in the processed beans (iron and zinc) were found in lower concentrations in the soaking and cooking waters. Nestares et al 42 reported greater reductions for P. vulgaris than found in this research for P. lunatus; this could be due to morphological and/or anatomical differences between the legume species analyzed. Table 5 presents the results obtained of the antinutritional factors quantified in the raw and processed beans.…”

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

“…11,23 Processing did not improve the digestive utilisation of calcium, as has been observed with chickpeas, 13 in contrast to lentils and beans, in which a significant increase in calcium ADC was found as a result of thermal treatment at basic pH conditions (from 59.8 to 71% in lentils and from 54.8 to 78.4% in beans). 11,23 This lack of effect could be due to the already high digestive utilisation of calcium from raw and processed faba bean diets, which is at the limit of the animal's capacity for absorption of this mineral.…”

“…11,23 Compared with the RF diet, processing of faba beans caused a significant improvement in the balance and %R/A of calcium, one that was independent of the pH of the soaking solution and the cooking process. The improvement in calcium balance was correlated with the higher intake of this mineral, given that there was a similar digestive utilisation in all the faba bean diets studied.…”

Effect of polymer composites on the fabrication of poly(ortho‐ester) microspheres for controlled release of protein

“…The influence of technological treatment or dietary fibre on mineral availability from legumes varies within the different species studied. Thus digestive utilisation of calcium and magnesium from common beans is significantly improved by soaking in different pH solutions and cooking, while it is significantly reduced by the same treatments in the chickpea 11–13. In both legumes, these technological treatments caused a significant increase in the dietary intake of cellulose and lignin.…”