436
Views
56
CrossRef citations to date
0
Altmetric
Paper

Nutritional quality of microwave-cooked and pressure-cooked legumes

&
Pages 441-448 | Published online: 06 Jul 2009

References

  • Akeson WR & Stahmann MA (1964): A pepsin-pan creatin digest index of protein quality. J. Nutr. 83, 257–261.
  • Asp NG, Johansson CG, Hallmer H & Siljestrom M (1983): Rapid enzymatic assay of insoluble and soluble dietary fiber. J. Agric. Food Chem. 31, 476–482.
  • Bakr AA & Gowish RA (1991): Nutritional evaluation and cooking quality of dry cowpea (Vigna sinensis L) grown under various agricultural conditions. I. Effect of soaking and cooking on the chemical composition and nutri-tional quality of cooked seeds. J. Food Sci. Technol. 28, 312–316.
  • Bishnoi S & Khetarpaul N (1993): Effect of domestic processing and cooking methods on in vitro starch digestibility of different pea cultivars (Pisum sativum). Food Chem. 47, 177–182.
  • Bjorck I, Eliasson AC, Drews A, Gudmundsson M & Karlsson R (1990): Some nutritional properties of starch and dietary fiber in barley genotypes contai-ning different levels of amylose. Cereal Chem. 67, 327–333.
  • Cross CA & Fung DYC (1982): The effect of microwave on nutrient value of foods. CRC Crit. Rev. Food Sci. Nutr. 16(4),355–381.
  • Dario AC & Salgado JM (1994): Effect of thermal treatments on the chemical and biological value of irradiated and non-irradiated cowpea bean (Vigna un-guiculata L.Walp) flour. Plant Foods Hum. Nutr. 46, 181–186.
  • El Faki HA, Venkataraman LV & Desikachar HSR (1983): Effect of processing on the in vitro digestibility of proteins and carbohydrates in some Indian legumes. Plant Foods Hum. Nutr. 34, 127–133.
  • El-Moniem GMA (1999): Sensory evaluation and in vitro protein digestibility of mung bean as affected by cooking time. J. Sci. Food Agric. 79, 2025–2028.
  • Goldblith SA, Tannenbaum SR & Wang DIC (1968): Thermal and 2450 Mhz microwave energy effect on destruction of thiamine. Food Technol. 22, 1266–1268.
  • Hafez YS, Singh G, McLellan ME & Lord LM (1983): Effects of microwave heating on nutritional quality of soybeans. Nutr. Rep. Int. 28, 413–421.
  • Hafez YS, Mohammed AJ, Hewedy FM & Singh G (1985): Effects of microwave heating on solubility, digestibility and metabolism of soy protein. J. Food Sci. 50, 415-417, 423.
  • Hernandez-Infante M, Sousa V, Montalvo I & Tena E (1998): Impact of microwave heating on haemagglutinins, trypsin inhibitors and protein quality of selected legume seeds. Plant Foods Hum. Nutr. 52, 199–208.
  • Jood S, Bishnoi S & Sehgal S (1998): Effect of processing on nutritional and antinutritional factors of moong bean cultivars. J. Food Biochem. 22, 245–257.
  • Kon S, Wagner JR, Booth AN & Robbins DJ (1971): Optimizing nutrient availability of legume food products. J. Food Sci. 36, 635–639.
  • Mickelson O, Condiff H & Koys A (1945): The determina-tion of thiamin in urine by means of thiochrome technique. J. Biol. Chem. 160, 361–370.
  • Plaami SP (1997): Content of dietary fiber in foods and its physiological effects. Food Rev. Int. 13(1),29–76. Ranganna S (1986): Handbook of Analysis and Quality Control for Fruit and Vegetable Products, 2nd edn, pp. 87–96. New Delhi: Tata McGraw-Hill.
  • Reddy NR, Pierson MD, Sathe SK & Salunkhe DK (1984): Chemical nutritional and physiological aspects of dry bean carbohydrates —a review. Food Chem. 13, 25–68.
  • Sanchez A, Register UD, Blankenship JW & Hunter CC (1981): Effect of microwave heating of soyabeans on protein quality. Arch. Latinoam. Nutr. 31, 44–51.
  • Singh U, Kherdekar MS & Jambunathan R (1982): Studies on desi and Kabuli chickpea (Cicer arietinum L) cultivars. The levels of amylase inhibitors, levels of oligosaccharides and in vitro starch digestibility. J. Food Sci. 47, 510–512.
  • Swaisgood E & Catignani LG (1991): Protein digestibility: in vitro methods of assessment. In Advances in Food and Nutrition Research, vol. 35, pp. 185–230. New York: Academic Press.
  • Vidal-Valverde C & Frias J (1991): Legume processing effects on dietary fiber components. J. Food Sci. 56, 1350–1352.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.