Table 3.
Iron content (mg/kg dry matter) in home cooked beans and bean broth
| Pressure cooking | Regular pot | |||||||
|---|---|---|---|---|---|---|---|---|
| With soaking (SPP) | Without soaking (WSPP) | With soaking (SCP) | Without soaking (WPSCP) | |||||
| Iron (mg/kg) | Beans | Broth | Beans | Broth | Beans | Broth | Beans | Broth |
| BRS Vereda | 48.4 (±3.1)c | 24.8 (±3.1)c | 56.8 (±0.8) | 13.2 (±0.8) | 51.5 (±2.5)a | 17.3 (±2.5)a | 56.4 (±4.5)b,d | 12.4 (±6.4)b |
| BRS Grafite | 49.5 (±0.5)c | 19.9 (±0.5)c | 54.0 (±0.7) | 15.5 (±0.7) | 60.9 (±3.4)a | 8.5 (±3.4)a | 61.9 (±2.0)b | 7.6 (±2.0)b |
| BRS Radiante | 42.8 (±0.9)c | 10.3 (±0.9)c | 51.3 (±0.1) | 1.8 (±0.1) | 39.2 (±1.7)a | 13.9 (±1.7)a | 41.6 (±2.5)b | 11.5 (±2.5)b |
| BRS Pontal | 54.9 (±2.3) | 7.4 (±2.3) | 54.0 (±0.2) | 8.3 (±0.2) | 50.6 (±2.7) | 11.7 (±2.7) | 55.3 (±1.7)d | 6.9 (±1.7) |
| BRS Marfim | 49.6 (±0.3)c | 33.6 (±0.3)c | 47.4 (±0.7) | 36.2 (±0.7) | 74.4 (±0.4)a | 0.9 (±0.4)a | 70.4 (±0.4)b,d | 4.4 (±0.4)b |
| Jalo Precoce | 41.2 (±3.1)c | 15.4 (±3.1)c | 46.9 (±4.3) | 9.6 (±4.3) | 38.0 (±2.0) | 18.6 (±2.0) | 50.5 (±0.1)b,d | 6.1 (±0.1)b |
Mean and standard deviation: 1 – dry basis results.
SPP, with previous soaking in water and pressure cooked; WSPP, without soaking in water and pressure cooked; SCP, with previous soaking in water and cooked in a regular pot; WPSCP, without previous soaking in water and cooked in a regular pot.
a
Significantly different from SPP.
b
Significantly different from WSPP.
c
Significantly different from WSPP.
d
Significantly different from WPSCP (unpaired t test).