Dietary element assessment of legumes originated from Tunceli province using different dissolving techniques

Year 2017, Volume: 4 Issue: 3, 953 - 962, 14.09.2017

Nagihan M. Karaaslan

https://doi.org/10.18596/jotcsa.333330

Cited By: 2

Abstract

The objective of this study was to
compare mineral contents of chickpeas and haricot bean using two different
analytical digestion method including dry ashing and microwave digestion
method. The levels of micronutrient (Cu, Fe, Mn, Zn) and macronutrient minerals
(Ca, Mg, Na, K) in two different legumes, as 
chickpea (Cicer arientinum L)
and haricot bean (Phaseolus vulgaris L.) samples that are widely growing and consumed in
Tunceli Province-Turkey were evaluated. 
The mineral composition of chickpea and haricot bean were determined by
using FAAS after dissolving dry ashing and microwave digestion methods. In this
way both the mineral composition of legume samples and the dissolving methods
were compared. Results obtained from each group and each method was analyzed
statistically using the SPSS statistic program. It was observed that in
chickpea and haricot bean samples Ca, Cu and Zn concentrations using microwave
digestion method were higher than dry ashing method (p<0.01). 

Keywords

Chickpea; Haricot bean; Mineral content; Dry ashing; Microwave digestion.

References

• Salgueiro MJ, Zubillaga MB, Lysionek AE, Caro RA, Eng RW, Boccio JR, The role of zinc in the growth and development of children. Nutrition. 2002;18:510-519.
• Untoro J, Karyadi E, Wibowo L, Erhardt J, Gross R. Multiple micronutrient supplements improve micronutrient status and anemia but not growth and morbidity of Indonesian infants: a randomized, double-blind, placebo-controlled trial, Journal of Nutrition. 2005;135:639S-645S.
• Melse-Boonstra A, De Pee S, Martini E, Halati S, Sari M, Kosen S, Muhilal Bloem MW, The potential of various foods to serve as a carrier for micronutrient fortification, data fromremote areas in Indonesia. European Journal of Clinical Nutrition-Nature. 2000;54:822-827.
• Chan SSL, Ferguson EL, Bailey K, Fahmida U, Harper TB, Gibson RS. The concentrations of iron, calcium, zinc and phytate in cereals and legumes habitually consumed by infants living in East Lombok, Indonesia. Journal of Food Composition and Analysis. 2007;20, 609-617.
• Mamilla RK, Mishra VK. Effect of germination on antioxidant and ACE inhibitory activities of legumes. LWT-Food Science and Technology. 2017;75:51-58.
• Singh U. Antinutritional factors of chickpea and pigeonpea and their removal by processing. Plant Foods for Human Nutrition. 1988;38:251-261.
• Chavan JK, Kadam SS, Salunkhe D. Chickpea. In: Salunkhe DK, Kadam SS (Eds.), CRC Handbook of World Food Legumes: Nutritional Chemistry, Processing Technology and Utilization CRC Press, Inc, Boca Raton, Florida, USA I. 1989;247-288.
• Christodoulou V, Bampidisa VA, Hucko B, Ploumi K, Iliadis C, Robinson PH, Mudrik Z. Nutritional value of chickpeas in rations of lactating ewes and growing lambs. Animal Feed Science and Technology. 2005;118:229-241.
• Akbaba U, Sahin Y, Urkez H. The element contents in chickpeas grown under organic and conventional farming regimes using WDXRF analysis for human nutrition and health, Turkish Journal of Physics. 2012;36:279-287.
• Shimelis EA, Rakshit SK. Antinutritional factors and in vitro protein digestibility of improved haricot bean (Phaseolus vulgaris L.) varieties grown in Ethiopia, International Journal of Food Sciences and Nutrition. 2005;56:377-387.
• Costa GE, Queiroz-Monici K, Reis S, Oliveira AC. Chemical composition, dietary fiber and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes. Food Chemistry. 2006;94:327-330.
• Johnson SE, Lauren JG, Welch RM, Duxbury JM. A comparison of the effects of micronutrient seed priming and soil fertilization on the mineral nutrition of chickpea (Cicer arietinum), lentil (Lens culinaris), rice (Oryza sativa)and wheat (Triticum aestivum) in Nepal, Experimental Agriculture. 2005;41:427-448.
• Aberoumand A, Deokule SS. Elements Evaluation of Some Edible Vegetables and Fruits of Iran and India, Asian Journal of Agricultural Science. 2010; 2(1):35-37.
• Flight I, Clifton P. Cereal grains and legumes in the prevention of coronary heart disease and stroke: A review of the literature, Euro Journal Clinical Nutrition-Nature. 2006; 60:1145-1159.
• Pelus E, Arnaud J, Ducros V, Faure H, Favier A, Roussel AM. Trace element (Cu, Zn, Fe, Mn, Se) intakes of a group of French men using the duplicate diet technique. International Journal of Food Science Nutrition, 1994;45:63-70.
• Fennema OR. Food Chemistry New York: Marcel Dekker, 2000.
• National Research Council, Recommended dietary allowances. National Academic Press, Washington, 1989.
• Hallberg L, Hulthen L, Garby L. Ir on stores in man in relation to diet and iron requirements. Euro Journal Clinical Nutrition-Nature. 1998;52:623-631.
• Shils ME, Olson JA, Shike M. Modern nutrition in health and disease. Lea and Febiger, Malvern, 1994.
• Cabrera C, Lloris F, Gimenez R, Olalla M, Lopez MC. Mineral content in legumes and nuts: contribution to the Spanish dietary intake, Science of the Total Environment. 2003;308:1-14.
• Kılıç S, Köse G. Ca in milk and the dairy products and female health. World Food. 2001;5:72-75.
• Borah S, Baruah AM, Das AK, Borah J. Determination of mineral content in commonly consumed leafy vegetables. Food Analyis Methods. 2009;2:226-230.
• Baysal A. Fundamentals of Nutrition (Vol. 14). Ankara: Hatipoglu Press (in Turkish), 2002.
• Özcan MM, Ünver A, Uçar T, Arslan D. Mineral content of some herbs and herbal teas by infusion and decoction. Food Chemistry. 2008;106:1120-1127.
• Alajaji SA, El-Adawy TA. Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods, Journal of Food Composition Analysis. 2006;19:806-812.
• Gunes A, Inal A, Adak MS, Alpaslan M, Bagci EG, Erol T, Pilbeam DJ. Mineral nutrition of wheat, chickpea and lentil as affected by mixed cropping and soil moisture. Nutrition Cycling in Agroecosystems. 2007;78:83-96.
• Oomah BD, Blanchard C, Balasubramanian P. Phytic acid, phytase, minerals, and antioxidant activity in canadian dry bean (Phaseolus vulgaris L.) cultivars. Journal of Agricultural Food Chemistry. 2008;56:11312-11319.
• Wang N, Hatcher DW, Tyler RT, Toews RE, Gawalko J. Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.). Food Research International. 2010;43:589-594.