Table 5.
Mineral content of household cooked grass pea samples.
| Samples | Fe (mg/kg) | Zn (mg/kg) | Ca (mg/kg) |
|---|---|---|---|
| R | 60.7g ± 0.3 | 43.85f ± 0.01 | 1283i ± 8 |
| Ro | 61.4fg ± 0.2 | 48.2d ± 0.3 | 1318h ± 2 |
| Swo | 62.2e ± 0.3 | 43.6f ± 0.2 | 1568f ± 7 |
| Sr | 63.0d ± 0.1 | 45.3e ± 0.1 | 1537g ± 5 |
| Sw | 63.1d ± 0.4 | 43.5f ± 0.1 | 1630e ± 2 |
| G | 62.0ef ± 0.4 | 47.8d ± 0.4 | 2146b ± 5 |
| Gr | 66.6b ± 0.7 | 80.4a ± 0.9 | 2270a ± 10 |
| Pacw | 62.5de ± 0.4 | 43.9f ± 0.3 | 1709d ± 7 |
| Pacwo | 63.06d ± 0.04 | 48.88c ± 0.04 | 2035c ± 9 |
| Pcw | 79.8a ± 0.1 | 45.04e ± 0.03 | 1724d ± 6 |
| Pcwo | 64.0c ± 0.3 | 53.70b ± 0.06 | 2050c ± 9 |
R-raw grass pea seeds, Ro-roasting, Swo-soaking and discarding the soaking water, Sr-soaking followed by roasting, Sw-soaking and keeping the soaking water, G-germination, Gr-germination followed by roasting, Pacw-soaking followed by pan-cooking while keeping the soaking water, Pacwo-soaking followed by pan-cooking while discarding the soaking water, Pcw-soaking followed by pressure-cooking while keeping the soaking water, Pcwo-soaking followed by pressure-cooking while discarding the soaking water. Values marked by different letters in a column are significantly different (p < 0.05).