Effects of processing methods on phytate and tannin content of black small common beans (Phaseolus vulgaris L.) cultivated in Mozambique

Antinutritional factors (ANFs) are the most found chemical in legumes, including beans. This study was done to evaluate the effects of processing techniques on the anti-nutritional factors of common beans. Soaking in water alone, and soaking in sodium bicarbonate (0.05 %) solutions (1:3 in both cases), germination for 24- and 48-hours (at 25 °C), and conventional and pressure cooking, were applied. The dried and ground processed beans were subjected to analysis for phytate and tannin (vanillin-HCl, Burns). The ANFs were significantly affected by each treatment (P