Effect of Processing Methods on Antinutritional Factors (Oxalate, Phytate, and Tannin) and Their Interaction with Minerals (Calcium, Iron, and Zinc) in Red, White, and Black Kidney Beans

Table 2

Oxalate : calcium molar ratios of red, white, and black kidney bean samples.

Samples	Calcium (mol/100 g)	Oxalate (mol/100 g)	Oxalate : Ca molar ratio
RR	1.02	0.019	0.02
SR	1.5	0.017	0.01
CR	2.8	0.014	0.005
RW	1.1	0.016	0.01
SW	1.94	0.015	0.007
CW	2.95	0.014	0.005
RB	1.07	0.019	0.02
SB	1.45	0.016	0.012
CB	3.14	0.015	0.005
Critical values	<1

Sample code: RR: raw red; RW: raw white; RB: raw black; SR: soaked red; SW: soaked white; SB: soaked black; CR: cooked red; CW: cooked white; CB: cooked black.