Iowa State University Capstones, Theses and Graduate Theses and Dissertations Dissertations 2013 Iron bioavailability and consumer acceptability of extruded common bean (Phaseolus vulgaris) flour Martin Mutambuka Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/etd Part of the Food Science Commons, and the Human and Clinical Nutrition Commons Recommended Citation Mutambuka, Martin, "Iron bioavailability and consumer acceptability of extruded common bean (Phaseolus vulgaris) flour" (2013). Graduate Theses and Dissertations. 13234. https://lib.dr.iastate.edu/etd/13234 This Dissertation is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Graduate Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Iron bioavailability and consumer acceptability of extruded common bean ( Phaseolus vulgaris ) flour by Martin Mutambuka A dissertation submitted to the graduate faculty in partial fulfillment of the requirements for the degree of DOCTOR OF PHILOSOPHY Major: Food Science and Technology Program of Study Committee: Patricia A. Murphy, Co-major Professor Lester Wilson, Co-major Professor Suzanne Hendrich Manju B. Reddy Buddhi P. Lamsal Philip Dixon Iowa State University Ames, Iowa 2013 Copyright © Martin Mutambuka, 2013. All rights reserved. ii Dedication To Kwiki, my dear wife, who sacrificed a lot to see me through this journey. iii TABLE OF CONTENTS ABSTRACT ....................................................................................................................................... vi LIST OF TABLES .......................................................................................................................... viii LIST OF FIGURES .......................................................................................................................... ix ABBREVIATIONS ............................................................................................................................. x ACKNOWLEDGMENTS ............................................................................................................... xi CHAPTER 1. GENERAL INTRODUCTION AND RESEARCH JUSTIFICATION .......... 1 Dissertation organization ........................................................................................................................................... 4 References ................................................................................................................................................................. 5 CHAPTER 2. LITERATURE REVIEW ....................................................................................... 7 2.1The common bean ................................................................................................................................................ 7 2.1.1 Origin, distribution and classification .............................................................................................................. 7 2.2 Nutritional importance of common beans to humans .......................................................................................... 9 2.2.1 Proteins ........................................................................................................................................................... 12 2.2.2 Carbohydrates ................................................................................................................................................ 19 2.2.3 Lipids ............................................................................................................................................................. 20 2.2.4 Minerals .......................................................................................................................................................... 21 2.2.5 Vitamins ......................................................................................................................................................... 22 2.2.6 Antinutritional factors .................................................................................................................................... 23 2.2.6.1 Phytic acid ................................................................................................................................................... 23 2.2.6.2 Polyphenols ................................................................................................................................................. 25 2.2.6.2.1 Interactions with minerals ........................................................................................................................ 28 2.2.6.2.2 Remedies for anti-nutritional effects of food phenolics ........................................................................... 29 2.3 Iron bioavailability ............................................................................................................................................ 29 2.3.1 Iron bioavailability from beans ...................................................................................................................... 34 2.3.1.1 Iron solubility and dialyzability studies ...................................................................................................... 35 2.3.1.2 Caco-2 cell and animal studies .................................................................................................................... 36 2.3.1.3 Human absorption studies ........................................................................................................................... 38 2.4 Phytoferritin ...................................................................................................................................................... 39 2.4.1 Ferritin iron absorption ................................................................................................................................... 41 2.5 Extrusion cooking ............................................................................................................................................. 41 2. 5.1 Extruder types ............................................................................................................................................... 42 iv 2.5.2 Raw material for extrusion cooking ............................................................................................................... 43 2.5.3 Extrusion cooking of beans ............................................................................................................................ 44 2.5.3.1 Effect on nutritional properties .................................................................................................................... 45 2.5.3.2 Effect on starch pasting properties and extrudate structure ......................................................................... 48 2.5.3.3 Effect of extrusion cooking on phytates and polyphenols ........................................................................... 51 2.5.3.4 Effect on iron bioavailability ....................................................................................................................... 54 2.5.3.5 Effect on bean sensory properties ................................................................................................................ 57 2.6 Food product optimization ................................................................................................................................ 59 2.6.1 Rationale for product optimization ................................................................................................................. 59 2.6.2 Response surface methodology ...................................................................................................................... 60 2.6.3 Desirability function approach ....................................................................................................................... 60 References ............................................................................................................................................................... 61 CHAPTER 3. WHITE COMMON BEANS ( PHASEOLUS VULGARIS ) HAVE HIGHER INVITRO IRON BIOAVAILABILITY THAN COLORED SEED COAT VARIETIES ...................................................................................................................................... 77 Abstract ................................................................................................................................................................... 77 3.1 INTRODUCTION ............................................................................................................................................. 78 3.2 MATERIALS AND METHODS ...................................................................................................................... 80 3.2.1. Materials ........................................................................................................................................................ 80 3.2.2. Analytical methods ........................................................................................................................................ 81 3.2.2.1. Moisture content ........................................................................................................................................