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...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Ranjani Amarakoon [verfasserIn] Stanislav Kráčmar [verfasserIn] Ignác Hoza [verfasserIn] Pavel Budinský [verfasserIn] |
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| Format: |
E-Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2009 |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
In: Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis - Mendel University Press, 2017, 57(2009), 5, Seite 13-18 |
|---|---|
| Übergeordnetes Werk: |
volume:57 ; year:2009 ; number:5 ; pages:13-18 |
| Links: |
Link aufrufen |
|---|
| DOI / URN: |
10.11118/actaun200957050013 |
|---|
| Katalog-ID: |
DOAJ017796245 |
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The effect of cooking on in vitro digestibility of selected legumes |
| abstract |
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. |
| abstractGer |
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. |
| abstract_unstemmed |
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. |
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GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ |
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5 |
| title_short |
The effect of cooking on in vitro digestibility of selected legumes |
| url |
https://doi.org/10.11118/actaun200957050013 https://doaj.org/article/5102792a08264c9c858edf4af26287be https://acta.mendelu.cz/57/5/0013/ https://doaj.org/toc/1211-8516 https://doaj.org/toc/2464-8310 |
| remote_bool |
true |
| author2 |
Stanislav Kráčmar Ignác Hoza Pavel Budinský |
| author2Str |
Stanislav Kráčmar Ignác Hoza Pavel Budinský |
| ppnlink |
65664737X |
| callnumber-subject |
QH - Natural History and Biology |
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c |
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true |
| hochschulschrift_bool |
false |
| doi_str |
10.11118/actaun200957050013 |
| callnumber-a |
QH301-705.5 |
| up_date |
2024-07-03T14:08:59.722Z |
| _version_ |
1803567224297881600 |
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| score |
7.402895 |