Acta Univ. Agric. Silvic. Mendelianae Brun. 2009, 57, 13-18

https://doi.org/10.11118/actaun200957050013
Published online 2014-10-10

The effect of cooking on in vitro digestibility of selected legumes

Ranjani Amarakoon, Stanislav Kráčmar, Ignác Hoza, Pavel Budinský

Univerzita T. Bati ve Zlíně, Fakulta technologická, nám. T. G. Masaryka 275, 762 72 Zlín, Česká republika

The aim of this study was to investigate the effect of various cooking methods on nutritional qua­li­ty by evaluating in vitro digestibility of some selected legumes (two cultivars Pisum sativum and Glycine max). Samples were soaked in 0.2% NaHCO3 for 6 hours and then cooked by normal (20, 25, 30 and 35 min) pressure (8, 10, 12 and 14 min) and microwave (8, 10, 12 and 14 min) cooking. In vitro protein and dry matter digestibility were investigated. Pressure cooking and microwave cooking are recommended after soaking with the cooking time between 8–14 mins for P. sativum (Xantos and Svit) and G. max. Based on in vitro protein digestibility of all the cooking treatments, pressure cooking is the most effective.

References

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