Content of antinutritional factors and HCI-extractability of minerals from white bean (Phaseolus vulgaris) cultivars:: Influence of soaking and/or cooking

White bean seeds were subjected to soaking in distilled water for 1, 2 and 3 days. In order to perform complete processing, the seeds were cooked until soft. Effects of soaking and/or cooking of white bean seeds on antinutritional factors, mineral contents and HCl-extractability were studied. Phytic acid and polyphenol contents of all cultivars were reduced. Soaking alone and soaking, followed by cooking, reduced mineral contents of the cultivars, but HO-extractability was significantly (P <= 0.01) improved to varying extents, depending on cultivar type. Soaking and/or cooking treatment was thus found to be an effective technique and caused further improvement in the availability of both major and trace minerals in white bean. (c) 2005 Elsevier Ltd. All rights reserved.