Effect of cooking on tannin and phytate content in different bean (Phaseolus vulgaris) varieties grown in Tanzania

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dc.contributor.authorMamiro, P. S.
dc.contributor.authorMwanri, A. W.
dc.contributor.authorMongi, R. J.
dc.contributor.authorChivaghula, T. J.
dc.contributor.authorNyagaya, M.
dc.contributor.authorNtwenya, J.
dc.date.accessioned2023-05-24T12:22:36Z
dc.date.available2023-05-24T12:22:36Z
dc.date.issued2017
dc.descriptionFull text article. Also available at https://tinyurl.com/2bjbjcu9en_US
dc.description.abstractPhytates and tannins are present in varying proportions in legume based foods. Investigation on the effect of cooking on tannins and phytates was carried out on thirty eight raw and cooked bean (Phaseolus vulgaris) varieties. Tannins were assayed by vanillin-hydrochloric acid method, while phytates were determined by a method developed by Haugh and Lantzsch. There was a very high significant difference (P≤0.00001) in the tannin concentrations between the raw and cooked bean samples. The mean tannin content for the raw and cooked samples was 1.168±0.81 and 0.563±0.503%CE, respectively. Reduction of tannins after cooking ranged from 20%CE in M’mafutala to 81%CE in GLP 2 with an average reduction of 56.3%CE. Equally, there was a very high significant difference (P≤0.0001) in the phytate concentrations between the raw and cooked bean samples. The mean phytate content for the raw and cooked samples were 0.0219±002 and 0.0122±003 μg/mL, respectively. Cooking reduced the anti-nutritional factors significantly (p≤0.0001). The extent of antinutritional factors reduction varied between bean varieties. Cooking is therefore important for mineral absorption during digestion process in humans as it makes the minerals less bound and hence physiologically available.en_US
dc.identifier.citationMamiro, P. S., Mwanri, A. W., Mongi, R. J., Chivaghula, T. J., Nyagaya, M., & Ntwenya, J. (2017). Effect of cooking on tannin and phytate content in different bean (Phaseolus vulgaris) varieties grown in Tanzania. African Journal of Biotechnology, 16(20), 1186-1191.en_US
dc.identifier.otherURL: https://tinyurl.com/2bjbjcu9
dc.identifier.urihttp://hdl.handle.net/20.500.12661/3934
dc.language.isoenen_US
dc.publisherAcademic Journalsen_US
dc.subjectBeansen_US
dc.subjectPhytatesen_US
dc.subjectTanninsen_US
dc.subjectMineralsen_US
dc.subjectBioavailabilityen_US
dc.subjectPhaseolus vulgarisen_US
dc.subjectTanzaniaen_US
dc.subjectLegume foodsen_US
dc.subjectChymeen_US
dc.subjectPhytates contenten_US
dc.subjectTannin cookingen_US
dc.titleEffect of cooking on tannin and phytate content in different bean (Phaseolus vulgaris) varieties grown in Tanzaniaen_US
dc.typeArticleen_US
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