Table 3.
Effect of combined processing methods on iron and zinc extractability of the K131 beans
| Bean sample | Iron (mg/100 g) | Iron extractability (%) | Zinc (mg/100 g) | Zinc extractability (%) |
|---|---|---|---|---|
| DS | 14.37bc ± 0.89 | 62.57b ± 1.54 | 3.69c ± 0.12 | 58.66b ± 1.45 |
| DR | 13.04c ± 1.01 | 70.02a ± 0.58 | 3.86c ± 0. 08 | 70.12a ± 1.32 |
| WS | 16.73ab ± 1.47 | 28.32d ± 2.30 | 4.84b ± 0.19 | 52.62c ± 2.43 |
| WR | 15.47bc ± 0.25 | 33.32c ± 0.81 | 5.05b ± 0.23 | 41.56d ± 1.26 |
| Reference (boiled) | 19.46a ± 1.55 | 5.76e ± 0.42 | 5.67a ± 0.08 | 42.61d ± 0.93 |
Means values ± SD of triplicate determinations, dry matter basis. Means within the same column with different superscripts are significantly different at P < 0.05.
DS, soaked-sprouted-Dehulled-Steamed; DR, soaked-sprouted-Dehulled-Roasted; WS, soaked-sprouted-Whole-Steamed; WR, soaked-sprouted-Whole-Roasted.