RT Journal Article
SR Electronic
A1 Amarakoon, Ranjani
A1 Kráčmar, Stanislav
A1 Hoza, Ignác
A1 Budinský, Pavel
T1 The effect of cooking on in vitro digestibility of selected legumes
JF Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
YR 2014
VO 57
IS 5
SP 13
OP 18
DO 10.11118/actaun200957050013
UL https://acta.mendelu.cz/artkey/acu-200905-0001.php
AB 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% NaHCO<sub>3</sub> 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.