Effect of processing methods on nutritional composition and anti-nutritional factors in lentils, lens culinaris
2011
Hefnawy,H. T.M
The effects of microwave cooking and other traditional cooking methods such as boiling and autoclaving on the nutritional composition and anti-nutritional factors of lentils Lentil; were studied. Cooking treatments caused decreases in carbohydrate fractions was completely Roiling; eliminated after cooking treatments, antinutritional factors (trypsin inhibitor, tannins and Autoclaving; phytic acid) and minerals. Cooking treatments decreased the concentrations of lysine, tryptoMicrowave; phan, total aromatic and sulfur-containing amino acids. The losses in minerals in lentil cooked Nutritional composition by microwaving were smaller than those cooked by boiling and autoclaving. Based on these results, microwave cooking is recommended for lentil preparation, not only for improving nutritional quality, but also for reducing cooking time.
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