The authors wish to thank the Belgian Technical Cooperation and the Flemish Inter-university Council, for providing grants, which enabled this research to be carried out. The authors appreciate the assistance extended by the staff of the Laboratory of Analytical Chemistry and Applied Ecochemistry, University of Ghent, in the mineral analysis.
In vitro Extractability of Calcium, Iron, and Zinc in Finger Millet and Kidney Beans During Processing
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 66, Issue 9, pages 1271–1275, November 2001
How to Cite
Mamiro, P.R.S., Van, J., Mwikya, S.M. and Huyghebaert, A. (2001), In vitro Extractability of Calcium, Iron, and Zinc in Finger Millet and Kidney Beans During Processing. Journal of Food Science, 66: 1271–1275. doi: 10.1111/j.1365-2621.2001.tb15200.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
ABSTRACT: Finger millet (Eleusine coracana) and kidney beans (Phaseolus vulgaris) were processed by soaking, germination, autoclaving, and fermentation for incorporation into a complementary food for children. Extract-ability of calcium, iron, and zinc were determined by in vitro HCl-Pepsin and Pepsin-Pancreatin methods after each processing step. Germination significantly increased the in vitro extractability of these minerals, while soaking, autoclaving and fermentation showed a smaller or insignificant effect. Iron extractability was low in germinated, autoclaved and fermented millet, as determined by the pepsin-pancreatin method, but increased 6.8 times with addition of vitamin C. Phytic acid was reduced by 85 and 66% in finger millet and kidney beans, respectively, during the overall processing. These results show that various processing methods, especially germination, increase mineral extractability. Addition of vitamin C and mango could be used to enhance mineral extractabilities, thereby helping to alleviate micronutrient deficiencies in populations subsisting on these foods.