UDOM IR :: Browsing by Author "Nyagaya, Martha"

Now showing 1 - 1 of 1

In-vitro bioavailability of selected minerals in dry and green shelled beans
(Academic Journals, 2016) Mamiro, Peter; Mwanri, Akwilina; Mamiro, Delphina; Nyagaya, Martha; Ntwenya, Julius
Mineral deficiency especially that of iron and zinc has continuously emerged as a public health issue in developing countries, probably due to the over dependence on plant food sources, which contain more than enough minerals to meet the daily requirement but have a low bioavailability for physiological purposes. Experiments on in-vitro bioavailability were carried out on dry and green shelled beans. Invitro bioavailability of iron and zinc in bean samples was determined by HCl-pepsin (HCl-P) and pepsin pancreatin (P-P) method. The amount of the proxy bioavailable minerals were obtained by atomic absorption spectrophotometry. In both minerals there was a small but significant (P=0.009) and (P=0.0003) increase in in-vitro bioavailability after cooking. The average increase for all the varieties was 3.2 to 3.4% for iron and 1.3 to 1.6% for zinc. The two minerals were more available in cooked green shelled beans compared to dry ones. The highest difference for iron bioavailability was observed in Maharagi soja (12.9%) while lowest was in TY 3396-12 (1.4%). The highest observed for zinc was 3% in G59/1-2. Vulnerable groups who suffer from iron and zinc deficiency should be encouraged to consume green shelled beans more often in comparison to dry beans to improve their mineral uptake.