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Nutritional quality of microwave-cooked and pressure-cooked legumes.
Int J Food Sci Nutr. 2004 Sep; 55(6):441-8.IJ

Abstract

Eight whole legumes, namely Bengal gram (Cicer arietinum), broad beans (Vicia faba), Cowpea (Vigna catjang), field beans (Dolichos lablab), green gram (Phaseolus aureus Roxb), horse gram (Dolichos biflorus), lentils (Lens esculenta) and French beans (Phaseolus vulgaris), were cooked under pressure or in a microwave oven and were analysed for nutrient composition. Raw legumes served as control. The range of nutrients analysed in 100 g cooked samples were as follows: moisture, 62.8-69.7 g; protein, 14.7-24.3 g; fat, 0.9-5.9 g; ash, 1.7-4.6 g; iron, 3.3-8.6 mg; calcium, 50-209 mg; phosphorus, 249-429 mg; and thiamin, 0.14-0.32 mg. Cooking methods did not affect the nutrient composition of legumes. However, thiamine decreased in cooked samples. Cooking altered the dietary fibre content of some legumes. The mean in vitro protein digestibility of pressure-cooked and microwaved samples was 79.8% and 74.7%, respectively. The in vitro starch and protein digestibility of pressure-cooked samples were higher.

Authors+Show Affiliations

Khatoon N
Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore 570006, India.
Prakash J
No affiliation info available

MeSH

CookingDietary CarbohydratesDietary FiberDietary ProteinsDigestionFabaceaeFood AnalysisHumansMicrowavesNutritive ValuePressureStarch

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

15762308

Citation

Khatoon, Naveeda, and Jamuna Prakash. "Nutritional Quality of Microwave-cooked and Pressure-cooked Legumes." International Journal of Food Sciences and Nutrition, vol. 55, no. 6, 2004, pp. 441-8.
Khatoon N, Prakash J. Nutritional quality of microwave-cooked and pressure-cooked legumes. Int J Food Sci Nutr. 2004;55(6):441-8.
Khatoon, N., & Prakash, J. (2004). Nutritional quality of microwave-cooked and pressure-cooked legumes. International Journal of Food Sciences and Nutrition, 55(6), 441-8.
Khatoon N, Prakash J. Nutritional Quality of Microwave-cooked and Pressure-cooked Legumes. Int J Food Sci Nutr. 2004;55(6):441-8. PubMed PMID: 15762308.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Nutritional quality of microwave-cooked and pressure-cooked legumes. AU - Khatoon,Naveeda, AU - Prakash,Jamuna, PY - 2005/3/15/pubmed PY - 2005/6/14/medline PY - 2005/3/15/entrez SP - 441 EP - 8 JF - International journal of food sciences and nutrition JO - Int J Food Sci Nutr VL - 55 IS - 6 N2 - Eight whole legumes, namely Bengal gram (Cicer arietinum), broad beans (Vicia faba), Cowpea (Vigna catjang), field beans (Dolichos lablab), green gram (Phaseolus aureus Roxb), horse gram (Dolichos biflorus), lentils (Lens esculenta) and French beans (Phaseolus vulgaris), were cooked under pressure or in a microwave oven and were analysed for nutrient composition. Raw legumes served as control. The range of nutrients analysed in 100 g cooked samples were as follows: moisture, 62.8-69.7 g; protein, 14.7-24.3 g; fat, 0.9-5.9 g; ash, 1.7-4.6 g; iron, 3.3-8.6 mg; calcium, 50-209 mg; phosphorus, 249-429 mg; and thiamin, 0.14-0.32 mg. Cooking methods did not affect the nutrient composition of legumes. However, thiamine decreased in cooked samples. Cooking altered the dietary fibre content of some legumes. The mean in vitro protein digestibility of pressure-cooked and microwaved samples was 79.8% and 74.7%, respectively. The in vitro starch and protein digestibility of pressure-cooked samples were higher. SN - 0963-7486 UR - https://www.unboundmedicine.com/medline/citation/15762308/Nutritional_quality_of_microwave_cooked_and_pressure_cooked_legumes_ DB - PRIME DP - Unbound Medicine ER -