Assessment of toxic element content in bean concentrates and the influence of technological processing on their levels

The article provides a detailed analysis of current issues related to ensuring food safety and monitoring the content of toxic elements—cadmium (Cd) and lead (Pb)—in leguminous crops, particularly in beans, which are among the most important sources of plant-based protein and mineral nutrients. Special attention is given to assessing the influence of various technological processing stages—boiling, germination, drying, and subsequent concentration—on changes in the levels of heavy metals in the final product. The aim of the study is to determine the extent to which the content of hazardous elements decreases as a result of these technological processes and to identify the most effective processing methods that improve the quality and safety of bean-based products. The research utilized bean samples from the 2021 and 2022 harvests grown under the conditions of the Sughd Region, as well as concentrates obtained from these beans. Laboratory analyses were carried out at the Laboratory of Food and Agricultural Products of the Sughd Center for Standardization, Metrology, Certification, and Trade Inspection using a modern voltammetric method characterized by high precision and sensitivity in detecting trace metal concentrations. The results showed that the levels of cadmium and lead in the raw materials did not exceed the permissible limits established by Technical Regulation TR CU 021/2011 “On Food Safety.” Furthermore, it was found that technological processing leads to a significant reduction in the concentration of toxic elements. In particular, the amount of cadmium decreased by more than 200–330 times, while the content of lead was reduced by 400–540 times compared to the raw samples. These findings indicate the high efficiency of the selected processing methods. Thus, the proposed technological approach to bean processing makes it possible to significantly enhance the safety, environmental purity, and nutritional value of the final product. This has great importance for the development of domestic production of functional and dietary food products, as well as for expanding the range of high-quality legume-based ingredients used in the food industry and in healthy nutrition.

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