Effect of maturity stages on the content of ash components in raw, frozen and canned broad beans

The aim of the present work was to determine the level of ash, potassium, phosphorus, calcium, magnesium, iron, zinc, manganese, and copper in fresh and preserved broad bean seeds at the stage of milk-wax maturity. The experiments included two broad bean cultivars, four stages of seed maturity being differentiated in each. With the higher maturity stages, the contents of ash, potassium, phosphorus, calcium, and magnesium gradually increased in fresh matter of the two cultivars. The contents of zinc and copper showed a slight decreasing tendency, while the levels of iron and manganese varied. Frozen and canned broad bean seeds of milk-wax maturity, prepared for consumption, were a valuable source of mineral compounds. The more mature the seeds, the greater were the contents of potassium, phosphorus, calcium, magnesium, and manganese, and smaller less so for copper, while the levels of iron and zinc varied. Boiled frozen seeds contained more potassium, phosphorus, magnesium, zinc, manganese, and copper than canned products, no differences being found in the contents of calcium and iron. The dehulled seeds contained more phosphorus but less calcium than the intact ones.