Effect of varieties and processing methods on the total and ionizable iron contents of grain legumes.

摘要

A comparison of commonly consumed Indian grain legumes (pigeon peas, chickpeas, mung beans and urd beans [black gram]) with soyabean was made to test the effect of genetic variations on total and ionizable Fe contents and how ionizable Fe was influenced by processing methods. Mean total Fe content was the highest in soyabeans, followed by chickpeas, urd beans, mung beans and pigeon peas. Mean values for available Fe were the highest in chickpeas and the lowest in urd beans. Germination and fermentation increased (P<0.01) the available Fe in chickpeas, urd beans and soyabeans. Except for mung beans, no significant changes in ionizable Fe content were observed by autoclaving or roasting. The beneficial effect of germination on Fe availability in allgrain legumes was found to be more pronounced than the fermentation process.