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 4

Comparison of antinutrients (phytate, oxalate, and tannin) found in Ethiopian red kidney bean with other reported values mg/100 g.

Countries	Processing conditions	Antinutrients (mg/100 g)			References
		Phytate	Oxalate	Tannin
Ethiopia	Raw	179	1.79	160	This study
	Soaked	157	1.60	112
	Cooked	98.2	1.32	88.4
Pakistan	Raw	610	NR	610	[33]
	Soaked	610	NR	630
	Cooked	630	NR	110
Nigeria	Raw	320	18.3	78	[15]
	Soaked	215	15.2	87
	Cooked	177	10.0	56
Kenya	Raw	207	NR	163	[35]
	Soaked	189	NR	106
	Cooked	178	NR	63
West Africa	Raw	341	115	112	[36]
	Soaked	291	109	110
	Cooked	194	94	59

NR = not reported.