Compositional Changes Associated with Successive Boiling of Wild <i>Cynophalla retusa</i> (Indian Bean) Pods Collected from the Paraguayan Chaco
<i>Cynophalla retusa</i>, known as “Indian bean”, is an important traditional food for the ethnic groups of the Gran Chaco. However, its contribution of minerals to the diet is unknown and the toxic nature of its raw pods has been reported. The aim of this investigation was to evaluate t...
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2024-11-01
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| author | Adecia Suarez Laura Mereles Patricia Piris Rocio Villalba Olga Heinichen Silvia Caballero |
| author_facet | Adecia Suarez Laura Mereles Patricia Piris Rocio Villalba Olga Heinichen Silvia Caballero |
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| description | <i>Cynophalla retusa</i>, known as “Indian bean”, is an important traditional food for the ethnic groups of the Gran Chaco. However, its contribution of minerals to the diet is unknown and the toxic nature of its raw pods has been reported. The aim of this investigation was to evaluate the composition of minerals, oxalic acid and phytate contents in whole raw and cooked pods, with successive changes of boiling water every 1 h for 4 h in total, as well as the alkaloid content in the cooking water. Bivalent mineral composition determinations (Ca, Fe, Cu and Mg) were made, as well as measurements of the phosphorus and antinutrient contents, such as phytate and oxalic acid, to determine the mineral contribution. The raw pods (<i>C. retusa</i>) contained 6.67% ash, with high contents of Ca, Fe, Cu, Mg and P. Loss of minerals occurred with successive boiling and significant decreases in antinutrients, with significant changes after each boiling period (1, 2, 3, 4 h). The boiling improved the bioavailability of Ca by removing oxalic acid from the sample cooked in the fourth boiling period. However, the phytate contents were not reduced to the same extent (only up to 40%). The results show that <i>C. retusa</i> pods can be a source of minerals (Ca, Fe, Cu and Mg) under controlled conditions of cooking and decreases in antinutrients like oxalic acid. From this perspective, this food source can be a viable alternative to increase food safety and nutrition, using one of many Paraguayan species that are little-known. Therefore, domestication and conservation studies are necessary. |
| format | Article |
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| spelling | doaj-art-78ddeba1568a463a84361a1270e23aa32025-08-20T02:42:39ZengMDPI AGBiology and Life Sciences Forum2673-99762024-11-013711510.3390/blsf2024037015Compositional Changes Associated with Successive Boiling of Wild <i>Cynophalla retusa</i> (Indian Bean) Pods Collected from the Paraguayan ChacoAdecia Suarez0Laura Mereles1Patricia Piris2Rocio Villalba3Olga Heinichen4Silvia Caballero5Dirección de Investigación, Facultad de Ciencias Químicas, Universidad Nacional de Asunción, San Lorenzo P.O. Box 1055, ParaguayDirección de Investigación, Facultad de Ciencias Químicas, Universidad Nacional de Asunción, San Lorenzo P.O. Box 1055, ParaguayDirección de Investigación, Facultad de Ciencias Químicas, Universidad Nacional de Asunción, San Lorenzo P.O. Box 1055, ParaguayDirección de Investigación, Facultad de Ciencias Químicas, Universidad Nacional de Asunción, San Lorenzo P.O. Box 1055, ParaguayDirección de Investigación, Facultad de Ciencias Químicas, Universidad Nacional de Asunción, San Lorenzo P.O. Box 1055, ParaguayDirección de Investigación, Facultad de Ciencias Químicas, Universidad Nacional de Asunción, San Lorenzo P.O. Box 1055, Paraguay<i>Cynophalla retusa</i>, known as “Indian bean”, is an important traditional food for the ethnic groups of the Gran Chaco. However, its contribution of minerals to the diet is unknown and the toxic nature of its raw pods has been reported. The aim of this investigation was to evaluate the composition of minerals, oxalic acid and phytate contents in whole raw and cooked pods, with successive changes of boiling water every 1 h for 4 h in total, as well as the alkaloid content in the cooking water. Bivalent mineral composition determinations (Ca, Fe, Cu and Mg) were made, as well as measurements of the phosphorus and antinutrient contents, such as phytate and oxalic acid, to determine the mineral contribution. The raw pods (<i>C. retusa</i>) contained 6.67% ash, with high contents of Ca, Fe, Cu, Mg and P. Loss of minerals occurred with successive boiling and significant decreases in antinutrients, with significant changes after each boiling period (1, 2, 3, 4 h). The boiling improved the bioavailability of Ca by removing oxalic acid from the sample cooked in the fourth boiling period. However, the phytate contents were not reduced to the same extent (only up to 40%). The results show that <i>C. retusa</i> pods can be a source of minerals (Ca, Fe, Cu and Mg) under controlled conditions of cooking and decreases in antinutrients like oxalic acid. From this perspective, this food source can be a viable alternative to increase food safety and nutrition, using one of many Paraguayan species that are little-known. Therefore, domestication and conservation studies are necessary.https://www.mdpi.com/2673-9976/37/1/15antinutrients<i>Cynophalla retusa</i>oxalic acidphytateneglected and underutilized speciesminerals |
| spellingShingle | Adecia Suarez Laura Mereles Patricia Piris Rocio Villalba Olga Heinichen Silvia Caballero Compositional Changes Associated with Successive Boiling of Wild <i>Cynophalla retusa</i> (Indian Bean) Pods Collected from the Paraguayan Chaco Biology and Life Sciences Forum antinutrients <i>Cynophalla retusa</i> oxalic acid phytate neglected and underutilized species minerals |
| title | Compositional Changes Associated with Successive Boiling of Wild <i>Cynophalla retusa</i> (Indian Bean) Pods Collected from the Paraguayan Chaco |
| title_full | Compositional Changes Associated with Successive Boiling of Wild <i>Cynophalla retusa</i> (Indian Bean) Pods Collected from the Paraguayan Chaco |
| title_fullStr | Compositional Changes Associated with Successive Boiling of Wild <i>Cynophalla retusa</i> (Indian Bean) Pods Collected from the Paraguayan Chaco |
| title_full_unstemmed | Compositional Changes Associated with Successive Boiling of Wild <i>Cynophalla retusa</i> (Indian Bean) Pods Collected from the Paraguayan Chaco |
| title_short | Compositional Changes Associated with Successive Boiling of Wild <i>Cynophalla retusa</i> (Indian Bean) Pods Collected from the Paraguayan Chaco |
| title_sort | compositional changes associated with successive boiling of wild i cynophalla retusa i indian bean pods collected from the paraguayan chaco |
| topic | antinutrients <i>Cynophalla retusa</i> oxalic acid phytate neglected and underutilized species minerals |
| url | https://www.mdpi.com/2673-9976/37/1/15 |
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