Method for improving bioavailability of iron and zinc elements of broad beans

A bioavailability, broad bean technology, applied in the fields of food science, application, food preparation, etc., can solve the problems of protein and mineral element utilization limitation, reduction of mineral element and protein absorption and utilization efficiency, etc.

Inactive Publication Date: 2013-08-07
JINLING INST OF TECH
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  • Abstract
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  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the presence of phytic acid (6-phosphoinositide) and cellulose in broad beans, the utilization of protein and mineral elements in the human body is limited to a certain extent.
Because phytic acid easily fo...

Method used

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Experimental program
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Embodiment Construction

[0017] The mixture of 10 grams of raw broad bean powder or cooked broad bean powder, different doses of carrots or spinach and 30ml of distilled water is digested in vitro to investigate the in vitro bioavailability of iron and zinc elements (see the content of the invention for the determination of the bioavailability of iron and zinc elements) method)

[0018] Iron availability (%) Zinc availability (%) raw broad bean powder 10.89±0.54 42.3±2.01 Raw broad bean powder + 2.5g carrot 14.68±0.89 * 48.4±2.23 * Raw broad bean powder + 5.0g carrot 14.42±0.95 * 50.2±2.54 * cooked broad bean powder 13.00±1.02 34.8±1.52 cooked broad bean powder + 2.5g carrot 18.25±1.56 * 34.2±1.35 cooked broad bean powder + 5.0g carrot 17.74±1.68 * 38.1±1.38 *

[0019] * : Significantly compared with the same kind of control (P<0.05)

[0020] Iron availability (%) Zinc availability (%) raw broad bean powder 8.67±...

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Abstract

The invention belongs to the technical field of plant processing and in particular relates to a method for improving the bioavailability of iron and zinc elements of broad beans. The broad beans are low in cost, contain abundant microelements and proteins and have a certain advantage to dietary nutrition of people. Phytic acid which is contained in cotyledons of the broad beans can be combined with proteins and metal ions to reduce the bioavailability of the proteins and the metal elements. The deficiency of iron and zinc elements has certain universality, and the iron and zinc elements play an important role in intelligence development of children and physical health of adults. Most people take vegetarian diet as staple food in China, wherein the broad beans are popular bean crops, and carrots and spinaches are popular vegetables. The carrots and spinaches contain beta-carotene; and according to the method disclosed by the invention, the fact that the bioavailability of the iron and zinc elements in the broad beans can be improved by adding the carrots and spinaches into raw broad bean flour or cooked broad bean flour is discovered by using the carrots, spinaches and the broad bean flour to do an in-vitro digestion experiment, and therefore the nutritional value in use of the broad beans is increased.

Description

A technical field [0001] The invention belongs to the technical field of plant processing, and in particular relates to a method for improving the bioavailability of iron and zinc elements in broad beans. Two background technology [0002] Broad beans have a long history as human food and are widely planted in countries all over the world, and their output ranks sixth among leguminous crops. Broad beans are rich in protein, carbohydrates, vitamins, dietary fiber and mineral elements, so they have nutritional value for the human body. In the national dietary structure, plant foods provide more than 50% of mineral elements, and legumes play an important role. Broad beans are widely planted in Jiangsu and other places. Due to its high content of protein, calcium, iron and zinc, it has received widespread attention. However, due to the presence of phytic acid (6-phosphoinositide) and cellulose in broad beans, the utilization of protein and mineral elements in the human body i...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L1/212A23L11/00A23L19/00
Inventor 罗羽洧解卫华陶蓓蓓陈琪康阮培培
Owner JINLING INST OF TECH
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