Evaluating the nutritional potential of bean leaves as a source of vitamin C, Betacarotene, Iron and Zinc and the effect of drying and boiling on the nutrient levels

Abstract

Latin America and Sub-Saharan Africa are key producers of common beans, which play a crucial role in nutrition and food security, particularly in Uganda. Despite their nutritional significance, bean leaves are often underutilized and discarded in many regions, leading to missed opportunities for addressing nutritional deficiencies, particularly among vulnerable populations. This study aimed at evaluating the nutritional potential of bean leaves, focusing on beta carotene, vitamin C, iron, and zinc. Using the Nambale bean variety, leaves were planted, harvested and analyzed in fresh, dried, and boiled forms to assess changes in nutrient levels. Methods included colorimetry for beta carotene, iron and vitamin C and atomic absorption spectroscopy for zinc. Results showed that while drying and boiling led to some nutrient loss, the leaves retained significant amounts of beta carotene, vitamin C and iron which can contribute to daily dietary requirements. The study underscores the potential of bean leaves as cost-effective nutritional supplements or for biofortification, especially in combating micronutrient deficiencies prevalent in Uganda. Further research on different bean varieties and cooking methods is recommended to optimize nutritional benefits and accessibility.