Effects of Different Processing Methods on the Iron, Zinc and Other Nutrients Content of Biofortified Beans (Phaseolus vulgaris L.)

Marlyne-Josephine Mananga¹, Youmbi Nenkam Audrey Darline², Demasse Mawamba Adelaide², Youogo Marlène², Kouandjoua Ndjigoui Brice Didier¹ and Kana Sop Marie Modestine^2,

¹Department of Biochemistry, Laboratory for Food Science and Metabolism, University of Yaounde I, Yaounde, Cameroon: PO Box 812 Yaoundé

²Department of Biochemistry, Laboratory of Biochemistry, University of Douala, Douala, Cameroon, PO Box 24157 Douala

Cite this paper:
Marlyne-Josephine Mananga, Youmbi Nenkam Audrey Darline, Demasse Mawamba Adelaide, Youogo Marlène, Kouandjoua Ndjigoui Brice Didier and Kana Sop Marie Modestine. Effects of Different Processing Methods on the Iron, Zinc and Other Nutrients Content of Biofortified Beans (Phaseolus vulgaris L.). American Journal of Food Science and Technology. 2022; 10(4):162-169. doi: 10.12691/ajfst-10-4-3

Abstract

Iron deficiency anemia remains a real public health problem among young children in Cameroon. To reduce it, iron biofortification of legumes was developed to improve the iron nutritional status of the children. This study aimed to assess the effect of different processing methods on the iron, zinc and other nutrients content of biofortified bean cultivars (Phaseolus vulgaris L.) from Cameroon. Firstly, a survey was done in the city of Douala on different processes applied to the bean seeds before cooking. The raw and cooked sample of seeds were analysed for proximate and antinutrients composition, using AOAC methods for macronutrients content and atomic absorption spectrophotometry for minerals. The traditional bean cultivar served as control. From the results of the survey, beans treatment were divided into four groups: raw, boiled, soaked and boiled, boiled with limestone. The results showed that different processing methods led to an increase in protein (19.53%-27.66%), and crude fibre (4.46%-7.99%) but a decrease in carbohydrate (62.23%-53.28 %), lipids (5.48%-3.32%) contents. The biofortified bean showed statistically significant differences in iron and zinc contents compared to the traditional bean. Soaked and boiled biofortified bean had higher mineral contents compared to the traditional bean. Processing improved significantly (p<0.05) the nutritional value of the beans by reducing the antinutrient contents. Boiling with limestone was found to have the highest level of reduction effect on the tannin, oxalate, phytate and saponin. Biofortified bean cultivar could be used as food formulation material for infants and young children to prevent micronutrients deficiencies.

Keywords:
biofortification Phaseolus vulgaris L. nutrients cooking methods iron

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