title: Effects of cooking methods on the iron and zinc contents in cowpea (Vigna unguiculata) to combat nutritional deficiencies in Brazil.
abstract: BACKGROUND
  Because iron deficiency anemia is prevalent in developing countries, determining the levels of iron and zinc in beans, the second most consumed staple food in Brazil, is essential, especially for the low-income people who experience a deficiency of these minerals in their diet.
  
  
  OBJECTIVE
  This study aimed to evaluate the effect of cooking methods by measuring the iron and zinc contents in cowpea cultivars before and after soaking to determine the retention of these minerals.
  
  
  METHODS
  The samples were cooked in both regular pans and pressure cookers with and without previous soaking. Mineral analyses were carried out by Spectrometry of Inductively Coupled Plasma (ICP).
  
  
  RESULTS
  The results showed high contents of iron and zinc in raw samples as well as in cooked ones, with the use of regular pan resulting in greater percentage of iron retention and the use of pressure cooker ensuring higher retention of zinc.
  
  
  CONCLUSIONS
  The best retention of iron was found in the BRS Aracê cultivar prepared in a regular pan with previous soaking. This cultivar may be indicated for cultivation and human consumption. The best retention of zinc was found for the BRS Tumucumaque cultivar prepared in a pressure cooker without previous soaking.
authors.affiliation: School of Pharmacy, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.
authors.forename: Elenilda J
authors.initials: EJ
authors.lastname: Pereira
authors.affiliation: School of Pharmacy, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.
authors.forename: Lucia M J
authors.initials: LM
authors.lastname: Carvalho
authors.affiliation: School of Pharmacy, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.
authors.forename: Gisela M
authors.initials: GM
authors.lastname: Dellamora-Ortiz
authors.affiliation: School of Pharmacy, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.
authors.forename: Flávio S N
authors.initials: FS
authors.lastname: Cardoso
authors.affiliation: Embrapa Food Technology, Rio de Janeiro, Brazil.
authors.forename: José L V
authors.initials: JL
authors.lastname: Carvalho
authors.affiliation: School of Pharmacy, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.
authors.forename: Daniela S
authors.initials: DS
authors.lastname: Viana
authors.affiliation: Embrapa Food Technology, Rio de Janeiro, Brazil.
authors.forename: Sidinea C
authors.initials: SC
authors.lastname: Freitas
authors.affiliation: Embrapa Mid-North, Av. Duque de Caxias, 5650. Teresina, Piauí, Brazil.
authors.forename: Maurisrael M
authors.initials: MM
authors.lastname: Rocha
keywords: anemia; cowpea; iron; retention; zinc