| dc.creator |
Mamiro, Peter |
|
| dc.creator |
Mwanri, Akwilina |
|
| dc.creator |
Mamiro, Delphina |
|
| dc.creator |
Nyagaya, Martha |
|
| dc.creator |
Ntwenya, Julius |
|
| dc.date |
2017-02-27T14:45:39Z |
|
| dc.date |
2017-02-27T14:45:39Z |
|
| dc.date |
2016 |
|
| dc.date.accessioned |
2022-10-25T08:53:52Z |
|
| dc.date.available |
2022-10-25T08:53:52Z |
|
| dc.identifier |
1991-637X |
|
| dc.identifier |
https://www.suaire.sua.ac.tz/handle/123456789/1307 |
|
| dc.identifier.uri |
http://hdl.handle.net/123456789/94236 |
|
| dc.description |
Academic Journals Afr. J. Agric. Res. |
|
| dc.description |
Mineral deficiency especially that of iron and zinc has continuously emerged as a public health issue in
developing countries, probably due to the over dependence on plant food sources, which contain more
than enough minerals to meet the daily requirement but have a low bioavailability for physiological
purposes. Experiments on in-vitro bioavailability were carried out on dry and green shelled beans. Invitro
bioavailability of iron and zinc in bean samples was determined by HCl-pepsin (HCl-P) and pepsinpancreatin
(P-P) method. The amount of the proxy bioavailable minerals were obtained by atomic
absorption spectrophotometry. In both minerals there was a small but significant (P=0.009) and
(P=0.0003) increase in in-vitro bioavailability after cooking. The average increase for all the varieties
was 3.2 to 3.4% for iron and 1.3 to 1.6% for zinc. The two minerals were more available in cooked green
shelled beans compared to dry ones. The highest difference for iron bioavailability was observed in
Maharagi soja (12.9%) while lowest was in TY 3396-12 (1.4%). The highest observed for zinc was 3% in
G59/1-2. Vulnerable groups who suffer from iron and zinc deficiency should be encouraged to consume
green shelled beans more often in comparison to dry beans to improve their mineral uptake. |
|
| dc.format |
application/pdf |
|
| dc.language |
en |
|
| dc.publisher |
African Journal of Agricultural Research |
|
| dc.subject |
In-vitro bioavailability |
|
| dc.subject |
Green |
|
| dc.subject |
Shelled |
|
| dc.subject |
Dry beans |
|
| dc.subject |
Minerals |
|
| dc.title |
In-vitro bioavailability of selected minerals in dry and green shelled beans |
|
| dc.type |
Article |
|