Effects of processing methods on phytate and tannin content of black small common beans (<i>Phaseolus vulgaris</i> L.) cultivated in Mozambique

Antinutritional factors (ANFs) are the most found chemical in legumes, including beans. This study was done to evaluate the effects of processing techniques on the anti-nutritional factors of common beans. Soaking in water alone, and soaking in sodium bicarbonate (0.05 %) solutions (1:3 in both cases), germination for 24- and 48-hours (at 25 °C), and conventional and pressure cooking, were applied. The dried and ground processed beans were subjected to analysis for phytate and tannin (vanillin-HCl, Burns). The ANFs were significantly affected by each treatment (<i>P</i> &lt; 0.05). Soaking the beans in water and sodium bicarbonate showed a reduction in phytate content of 17.79% and 27.32 %, respectively. The reduction in phytate content by 22.57% for germination of 24 hours and 34.95 % for 48 hours at 25 °C was achieved. The amount of phytate reduced by conventional cooking and pressure cooking was 33.29 % and 35.21 %, respectively. It was also illustrated that the soaking reduced the tannin content by 46.88 % for soaking in water and 54.76 % for soaking in sodium bicarbonate. Reductions in tannin content of 59.44% and 66.69% were obtained by 24-hour and 48-hour germination, respectively, while ordinary and pressure cooking showed tannin reductions of 69.81 % and 77.69 % respectively. Pressure cooking showed the highest reduction in the ANFs and greatly affected the phytate and tannin content, followed by ordinary cooking and germination for 48 hours. It was concluded that pressure cooking shows the highest reduction in phytate and tannin contents.

抗营养因子（Antinutritional Factors, ANFs）是豆类（涵盖普通菜豆）中最为常见的一类化学物质。本研究旨在探究不同加工工艺对普通菜豆抗营养因子含量的影响。本实验采用的处理方式包括：单一清水浸泡、0.05%碳酸氢钠（sodium bicarbonate）溶液浸泡（两种浸泡方式的料液比均为1:3）、25℃下分别萌发24小时与48小时，以及常规蒸煮与高压蒸煮。将干燥粉碎后的处理菜豆样品进行植酸（phytate）与单宁（tannin）含量测定，其中单宁测定采用香草醛-盐酸法（vanillin-HCl, Burns）。所有处理方式均对抗营养因子含量产生了显著影响（P<0.05）。清水浸泡与碳酸氢钠溶液浸泡分别可使菜豆植酸含量降低17.79%与27.32%。25℃下萌发24小时与48小时可分别使植酸含量降低22.57%与34.95%。常规蒸煮与高压蒸煮的植酸降低率分别为33.29%与35.21%。此外，清水浸泡与碳酸氢钠溶液浸泡可分别使单宁含量降低46.88%与54.76%。24小时与48小时萌发处理的单宁降低率分别为59.44%与66.69%；常规蒸煮与高压蒸煮的单宁降低率则分别为69.81%与77.69%。高压蒸煮对抗营养因子的降低效果最佳，对植酸与单宁含量的影响最为显著，其次依次为常规蒸煮与48小时萌发处理。综上可知，高压蒸煮可最大程度降低菜豆中的植酸与单宁含量。

搜集汇总

背景与挑战

背景概述

该数据集研究了莫桑比克种植的黑小菜豆中不同加工方法（如浸泡、发芽和烹饪）对抗营养因子（植酸和单宁）含量的影响。结果显示所有加工处理均显著降低了这些因子，其中压力烹饪效果最为突出，能最大程度减少植酸和单宁。这为优化豆类加工以提升营养生物利用度提供了实验数据支持。