Processing white or yellow dry beans (Phaseolus vulgaris L.) into a heat treated flour enhances the iron bioavailability of bean-based pastas

Processing white or yellow dry beans (Phaseolus vulgaris L.) into a heat treated flour enhances the iron bioavailability of bean-based pastas

Processing techniques can disrupt the cotyledon cell walls of raw beans, allowing digestive enzymes greater access to intercellular stores of micronutrients such as iron during digestion. This study evaluated the iron bioavailability of seven bean varieties with different seed coat colors (white, ye...

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Bibliographic Details
Main Authors: Jason A. Wiesinger, Karen A. Cichy, Sharon D. Hooper, Jonathan J. Hart, Raymond P. Glahn
Format: Article
Language:English
Published: Elsevier 2020-08-01
Series:Journal of Functional Foods
Subjects:
Phaseolus vulgaris L.
Bean flour
Plant cell wall
Iron bioavailability
Phytate
Polyphenols
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464620302425

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http://www.sciencedirect.com/science/article/pii/S1756464620302425

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