The effect of cooking on in vitro digestibility of selected legumes
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 an...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Mendel University Press
2009-01-01
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| Series: | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
| Subjects: | |
| Online Access: | https://acta.mendelu.cz/57/5/0013/ |
| _version_ | 1811218152058519552 |
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| author | Ranjani Amarakoon Stanislav Kráčmar Ignác Hoza Pavel Budinský |
| author_facet | Ranjani Amarakoon Stanislav Kráčmar Ignác Hoza Pavel Budinský |
| author_sort | Ranjani Amarakoon |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-12T07:05:53Z |
| format | Article |
| id | doaj.art-5102792a08264c9c858edf4af26287be |
| institution | Directory Open Access Journal |
| issn | 1211-8516 2464-8310 |
| language | English |
| last_indexed | 2024-04-12T07:05:53Z |
| publishDate | 2009-01-01 |
| publisher | Mendel University Press |
| record_format | Article |
| series | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
| spelling | doaj.art-5102792a08264c9c858edf4af26287be2022-12-22T03:42:48ZengMendel University PressActa Universitatis Agriculturae et Silviculturae Mendelianae Brunensis1211-85162464-83102009-01-01575131810.11118/actaun200957050013The effect of cooking on in vitro digestibility of selected legumesRanjani Amarakoon0Stanislav Kráčmar1Ignác Hoza2Pavel Budinský3Univerzita T. Bati ve Zlíně, Fakulta technologická, nám. T. G. Masaryka 275, 762 72 Zlín, Česká republikaUniverzita T. Bati ve Zlíně, Fakulta technologická, nám. T. G. Masaryka 275, 762 72 Zlín, Česká republikaUniverzita T. Bati ve Zlíně, Fakulta technologická, nám. T. G. Masaryka 275, 762 72 Zlín, Česká republikaUniverzita T. Bati ve Zlíně, Fakulta technologická, nám. T. G. Masaryka 275, 762 72 Zlín, Česká republikaThe 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.https://acta.mendelu.cz/57/5/0013/legumesnormal cookingpressure cookingmicrowave cooking<i>in vitro</i> protein digestibility<i>in vitro</i> dry matter digestibility |
| spellingShingle | Ranjani Amarakoon Stanislav Kráčmar Ignác Hoza Pavel Budinský The effect of cooking on in vitro digestibility of selected legumes Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis legumes normal cooking pressure cooking microwave cooking <i>in vitro</i> protein digestibility <i>in vitro</i> dry matter digestibility |
| title | The effect of cooking on in vitro digestibility of selected legumes |
| title_full | The effect of cooking on in vitro digestibility of selected legumes |
| title_fullStr | The effect of cooking on in vitro digestibility of selected legumes |
| title_full_unstemmed | The effect of cooking on in vitro digestibility of selected legumes |
| title_short | The effect of cooking on in vitro digestibility of selected legumes |
| title_sort | effect of cooking on in vitro digestibility of selected legumes |
| topic | legumes normal cooking pressure cooking microwave cooking <i>in vitro</i> protein digestibility <i>in vitro</i> dry matter digestibility |
| url | https://acta.mendelu.cz/57/5/0013/ |
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