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Effects of cooking methods on the iron and zinc contents in cowpea (Vigna unguiculata) to combat nutritional deficiencies in Brazil

BACKGROUND: Because iron deficiency anemia is prevalent in developing countries, determining the levels of iron and zinc in beans, the second most consumed staple food in Brazil, is essential, especially for the low-income people who experience a deficiency of these minerals in their diet. OBJECTIVE...

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Autores principales: Pereira, Elenilda J., Carvalho, Lucia M. J., Dellamora-Ortiz, Gisela M., Cardoso, Flávio S. N., Carvalho, José L. V., Viana, Daniela S., Freitas, Sidinea C., Rocha, Maurisrael M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Co-Action Publishing 2014
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3926463/
https://www.ncbi.nlm.nih.gov/pubmed/24624050
http://dx.doi.org/10.3402/fnr.v58.20694
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author Pereira, Elenilda J.
Carvalho, Lucia M. J.
Dellamora-Ortiz, Gisela M.
Cardoso, Flávio S. N.
Carvalho, José L. V.
Viana, Daniela S.
Freitas, Sidinea C.
Rocha, Maurisrael M.
author_facet Pereira, Elenilda J.
Carvalho, Lucia M. J.
Dellamora-Ortiz, Gisela M.
Cardoso, Flávio S. N.
Carvalho, José L. V.
Viana, Daniela S.
Freitas, Sidinea C.
Rocha, Maurisrael M.
author_sort Pereira, Elenilda J.
collection PubMed
description BACKGROUND: Because iron deficiency anemia is prevalent in developing countries, determining the levels of iron and zinc in beans, the second most consumed staple food in Brazil, is essential, especially for the low-income people who experience a deficiency of these minerals in their diet. OBJECTIVES: This study aimed to evaluate the effect of cooking methods by measuring the iron and zinc contents in cowpea cultivars before and after soaking to determine the retention of these minerals. METHODS: The samples were cooked in both regular pans and pressure cookers with and without previous soaking. Mineral analyses were carried out by Spectrometry of Inductively Coupled Plasma (ICP). RESULTS: The results showed high contents of iron and zinc in raw samples as well as in cooked ones, with the use of regular pan resulting in greater percentage of iron retention and the use of pressure cooker ensuring higher retention of zinc. CONCLUSIONS: The best retention of iron was found in the BRS Aracê cultivar prepared in a regular pan with previous soaking. This cultivar may be indicated for cultivation and human consumption. The best retention of zinc was found for the BRS Tumucumaque cultivar prepared in a pressure cooker without previous soaking.
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spelling pubmed-39264632014-03-12 Effects of cooking methods on the iron and zinc contents in cowpea (Vigna unguiculata) to combat nutritional deficiencies in Brazil Pereira, Elenilda J. Carvalho, Lucia M. J. Dellamora-Ortiz, Gisela M. Cardoso, Flávio S. N. Carvalho, José L. V. Viana, Daniela S. Freitas, Sidinea C. Rocha, Maurisrael M. Food Nutr Res Original Article BACKGROUND: Because iron deficiency anemia is prevalent in developing countries, determining the levels of iron and zinc in beans, the second most consumed staple food in Brazil, is essential, especially for the low-income people who experience a deficiency of these minerals in their diet. OBJECTIVES: This study aimed to evaluate the effect of cooking methods by measuring the iron and zinc contents in cowpea cultivars before and after soaking to determine the retention of these minerals. METHODS: The samples were cooked in both regular pans and pressure cookers with and without previous soaking. Mineral analyses were carried out by Spectrometry of Inductively Coupled Plasma (ICP). RESULTS: The results showed high contents of iron and zinc in raw samples as well as in cooked ones, with the use of regular pan resulting in greater percentage of iron retention and the use of pressure cooker ensuring higher retention of zinc. CONCLUSIONS: The best retention of iron was found in the BRS Aracê cultivar prepared in a regular pan with previous soaking. This cultivar may be indicated for cultivation and human consumption. The best retention of zinc was found for the BRS Tumucumaque cultivar prepared in a pressure cooker without previous soaking. Co-Action Publishing 2014-02-11 /pmc/articles/PMC3926463/ /pubmed/24624050 http://dx.doi.org/10.3402/fnr.v58.20694 Text en © 2014 Elenilda J. Pereira et al. http://creativecommons.org/licenses/by/2.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Article
Pereira, Elenilda J.
Carvalho, Lucia M. J.
Dellamora-Ortiz, Gisela M.
Cardoso, Flávio S. N.
Carvalho, José L. V.
Viana, Daniela S.
Freitas, Sidinea C.
Rocha, Maurisrael M.
Effects of cooking methods on the iron and zinc contents in cowpea (Vigna unguiculata) to combat nutritional deficiencies in Brazil
title Effects of cooking methods on the iron and zinc contents in cowpea (Vigna unguiculata) to combat nutritional deficiencies in Brazil
title_full Effects of cooking methods on the iron and zinc contents in cowpea (Vigna unguiculata) to combat nutritional deficiencies in Brazil
title_fullStr Effects of cooking methods on the iron and zinc contents in cowpea (Vigna unguiculata) to combat nutritional deficiencies in Brazil
title_full_unstemmed Effects of cooking methods on the iron and zinc contents in cowpea (Vigna unguiculata) to combat nutritional deficiencies in Brazil
title_short Effects of cooking methods on the iron and zinc contents in cowpea (Vigna unguiculata) to combat nutritional deficiencies in Brazil
title_sort effects of cooking methods on the iron and zinc contents in cowpea (vigna unguiculata) to combat nutritional deficiencies in brazil
topic Original Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3926463/
https://www.ncbi.nlm.nih.gov/pubmed/24624050
http://dx.doi.org/10.3402/fnr.v58.20694
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