The effect of cooking on in vitro digestibility of selected legumes
2009 ◽
Vol 57
(5)
◽
pp. 13-18
Keyword(s):
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.
2022 ◽
Vol 11
(3)
◽
pp. 225
1983 ◽
Vol 63
(1)
◽
pp. 89-96
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Keyword(s):
1987 ◽
Vol 67
(2)
◽
pp. 557-562
◽
1965 ◽
Vol 45
(5)
◽
pp. 503-507
◽
Keyword(s):
2019 ◽
Vol 40
(5)
◽
pp. 2045
◽
2005 ◽
Vol 48
(spe)
◽
pp. 161-168
◽
Keyword(s):
1989 ◽
Vol 40
(3)
◽
pp. 573
◽
Keyword(s):
1978 ◽
Vol 58
(4)
◽
pp. 775-781
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