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

Table 3.

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

	Bioaccessible zinc (%)

	Pressure cooking			Regular pan

Cultivars	RAW	Without soaking water	With soaking water	Without soaking water	With soaking water
BRS Xiquexique	37.43^a±2.30	56.32^aA±3.19	18.96^aB±2.72	42.75^aA±2.60	45.12^aA±4.92
BRS Tumucumaque	39.50^a±0.79	37.52^bC±1.49	40.50^bC±0.70	38.81^aB±3.78	45.91^aC±1.13
BRS Aracê	38.62^a±0.28	44.70^aD±2.46	44.68^bD±2.04	42.81^aD±2.34	31.01^bE±2.08
BRS Guariba	40.82^b±2.01	47.65^aE±4.73	51.64^cE±3.11	52.78^bF±5.22	40.90^cG±2.42
BR-17 Gurguéia	37.71^a±0.96	52.48^cF±3.23	51.31^cF±1.32	43.46^aH±6.43	37.10^bI±4.52

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.