From the market to the plate: Fate of bioactive compounds during the production of feijoada meal and the impact on antioxidant capacity

► Black beans showed the highest phytochemical content and antioxidant capacity ► Black bean soaking resulted in reductions of phytochemicals and antioxidant capacity ► Rice, kale, and manioc flour were not markedly affected by cooking ► Tannins had high antioxidant activity and can be considered beneficial in the diet