Effect of different home-cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea (Vigna unguiculata L. Walp) consumed in Brazil
Background: The cowpea (Vigna unguiculata L. Wap.) is an excellent source of iron and zinc. However, iron from plant sources is poorly absorbed compared with iron from animal sources. Objectives: The objective of this study was to evaluate iron and zinc bioaccessibility in cowpea cultivars after pro...
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| Format: | Article |
| Language: | English |
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Swedish Nutrition Foundation
2016-03-01
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| Series: | Food & Nutrition Research |
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| Online Access: | http://www.foodandnutritionresearch.net/index.php/fnr/article/view/29082 |
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| author | Elenilda J. Pereira Lucia M. J. Carvalho Gisela M. Dellamora-Ortiz Flávio S. N. Cardoso José L. V. Carvalho |
| author_facet | Elenilda J. Pereira Lucia M. J. Carvalho Gisela M. Dellamora-Ortiz Flávio S. N. Cardoso José L. V. Carvalho |
| author_sort | Elenilda J. Pereira |
| collection | DOAJ |
| description | Background: The cowpea (Vigna unguiculata L. Wap.) is an excellent source of iron and zinc. However, iron from plant sources is poorly absorbed compared with iron from animal sources. Objectives: The objective of this study was to evaluate iron and zinc bioaccessibility in cowpea cultivars after processing. Methods: Zinc and iron bioaccessibilities in cowpea samples were determined based on an in vitro method involving simulated gastrointestinal digestion with suitable modifications. Results: When water-soaked beans were cooked in a regular pan, the highest percentage of bioaccessible iron obtained was 8.92%, whereas when they were cooked in a pressure cooker without previous soaking, the highest percentage was 44.33%. Also, the percentage of bioaccessible zinc was 52.78% when they were cooked in a regular pan without prior soaking. Higher percentages of bioaccessible iron were found when cooking was done in a pressure cooker compared with regular pan cooking. In all cultivars, cooking of cowpea beans in both pressure cooker and in a regular pan yielded higher percentages of bioaccessible zinc compared with availability of bioaccessible iron. Conclusions: Iron bioaccessibility values suggest that cooking in a regular pan did not have a good effect on iron availability, since the percentage of bioaccessible iron was lower than that of zinc. The determination of iron and zinc bioaccessibility makes it possible to find out the actual percentage of absorption of such minerals and allows the development of efficient strategies for low-income groups to access foods with high levels of these micronutrients. |
| first_indexed | 2024-04-12T18:33:38Z |
| format | Article |
| id | doaj.art-05a9962905d14bfd8400bd9edd87b28e |
| institution | Directory Open Access Journal |
| issn | 1654-661X |
| language | English |
| last_indexed | 2024-04-12T18:33:38Z |
| publishDate | 2016-03-01 |
| publisher | Swedish Nutrition Foundation |
| record_format | Article |
| series | Food & Nutrition Research |
| spelling | doaj.art-05a9962905d14bfd8400bd9edd87b28e2022-12-22T03:21:00ZengSwedish Nutrition FoundationFood & Nutrition Research1654-661X2016-03-016001610.3402/fnr.v60.2908229082Effect of different home-cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea (Vigna unguiculata L. Walp) consumed in BrazilElenilda J. Pereira0Lucia M. J. Carvalho1Gisela M. Dellamora-Ortiz2Flávio S. N. Cardoso3José L. V. Carvalho4 Department of Natural Products and Food, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil Department of Natural Products and Food, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil School of Pharmacy, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil Department of Natural Products and Food, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil Embrapa Food Technology, Rio de Janeiro, BrazilBackground: The cowpea (Vigna unguiculata L. Wap.) is an excellent source of iron and zinc. However, iron from plant sources is poorly absorbed compared with iron from animal sources. Objectives: The objective of this study was to evaluate iron and zinc bioaccessibility in cowpea cultivars after processing. Methods: Zinc and iron bioaccessibilities in cowpea samples were determined based on an in vitro method involving simulated gastrointestinal digestion with suitable modifications. Results: When water-soaked beans were cooked in a regular pan, the highest percentage of bioaccessible iron obtained was 8.92%, whereas when they were cooked in a pressure cooker without previous soaking, the highest percentage was 44.33%. Also, the percentage of bioaccessible zinc was 52.78% when they were cooked in a regular pan without prior soaking. Higher percentages of bioaccessible iron were found when cooking was done in a pressure cooker compared with regular pan cooking. In all cultivars, cooking of cowpea beans in both pressure cooker and in a regular pan yielded higher percentages of bioaccessible zinc compared with availability of bioaccessible iron. Conclusions: Iron bioaccessibility values suggest that cooking in a regular pan did not have a good effect on iron availability, since the percentage of bioaccessible iron was lower than that of zinc. The determination of iron and zinc bioaccessibility makes it possible to find out the actual percentage of absorption of such minerals and allows the development of efficient strategies for low-income groups to access foods with high levels of these micronutrients.http://www.foodandnutritionresearch.net/index.php/fnr/article/view/29082bioaccessibilityironzincVigna unguiculatahome-cooking methods |
| spellingShingle | Elenilda J. Pereira Lucia M. J. Carvalho Gisela M. Dellamora-Ortiz Flávio S. N. Cardoso José L. V. Carvalho Effect of different home-cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea (Vigna unguiculata L. Walp) consumed in Brazil Food & Nutrition Research bioaccessibility iron zinc Vigna unguiculata home-cooking methods |
| title | Effect of different home-cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea (Vigna unguiculata L. Walp) consumed in Brazil |
| title_full | Effect of different home-cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea (Vigna unguiculata L. Walp) consumed in Brazil |
| title_fullStr | Effect of different home-cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea (Vigna unguiculata L. Walp) consumed in Brazil |
| title_full_unstemmed | Effect of different home-cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea (Vigna unguiculata L. Walp) consumed in Brazil |
| title_short | Effect of different home-cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea (Vigna unguiculata L. Walp) consumed in Brazil |
| title_sort | effect of different home cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea vigna unguiculata l walp consumed in brazil |
| topic | bioaccessibility iron zinc Vigna unguiculata home-cooking methods |
| url | http://www.foodandnutritionresearch.net/index.php/fnr/article/view/29082 |
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