. 2016 Mar 3;60:10.3402/fnr.v60.29082. doi: 10.3402/fnr.v60.29082

Table 2.

Iron bioaccessibility levels in raw and cooked beans after different cooking methods of five cowpea cultivars

	Bioaccessible iron (%)

	Pressure cooker			Regular pan

Cultivars	RAW	Without soaking water	With soaking water	Without soaking water	With soaking water
BRS Xiquexique	4.37^a±0.97	44.33^aA±1.07	8.86^aB±2.66	2.94^aA±1.16	6.78^aB±0.19
BRS Tumucumaque	3.30^a±0.01	34.94^bB±0.44	21.57^bC±2.56	5.84^bC±0.74	5.65^aC±1.70
BRS Aracê	2.62^b±0.11	14.84^cD±0.79	6.46^aE±0.80	6.91^bD±0.08	2.40^bE±0.16
BRS Guariba	2.59^b±0.19	25.75^dF±0.53	40.68^cG±4.12	4.72^cF±0.01	6.83^aG±0.36
BR-17 Gurguéia	2.50^b±0.27	8.61^eH±0.48	9.83^aH±5.11	8.72^dH±0.02	8.92^cH±1.27

Different letters within the same column differ significantly at 5% probability. Different uppercase letters within the same line differ significantly at 5% probability (ANOVA, p<0.05). Values are expressed as average ±SEM of three independent determinations.