Copper and zinc are considered essential oligoelements to human nutrition, taking part in several reactions either directly or as enzymatic co-fators. The amount of these elements in legumes, both raw and thermally processed in an aqueous and saline medium, provides an insight into their behavior, thus allowing an understanding of how these metals are best utilized by the human body. Two different commercial samples of raw and thermally processed (aqueous or saline medium) beans, peas, lemtils and chickpeas, were analyzed in order to determine the amount of Cu and Zn present. The opening of the samples was done through calcination at 550ºC. Those samples that were thermally processed went through dissection in a sterilizer at 105ºC prior to calcination. The total amount of copper and zinc in these samples was determined through atomic absorption spectroscopy on flame. Dixon test and t test by Student were used for the analysis of the results rejection. After thermal processing in an aqueous and a saline medium, it was observed that, almost all samples did not show a significant loss in the amount of copper and zinc, as compared to the raw samples. Considering that the average content of copper and zinc in the raw samples was, respectively, 0,75mg% and 3,14mg%, the consumption about 50 grams, of legumes provides approximately 19% and 10% of the daily requirements of copper and zinc for an adult male recommended by the RDA.
legumes; copper; zinc; bio-availability
