Abstract
Steam pressure cooking (1kg/cm(2)) and boiling (100°C) for 3 standardized time periods were assessed. Prolonged cooking in both pressure cooking and boiling resulted in a significant (p ≤ 0.05) loss in Fe and Ca. A significant loss of ascorbic acid and ß-carotene were observed during 2 cooking methods, the greater loss was during boiling. Pressure cooking and boiling resulted in significant (p ≤ 0.05) destruction in the anti-nutrients like phytates, tannins and trypsin inhibitors. The in vitro protein digestibility was highest (93.9%) on 3min pressure cooking followed by 15min boiling (91.0%). The results indicated that pressure cooking should be preferred cooking method. Pressure cooking for 3min and boiling for 15min improved in vitro protein digestibility by reducing antinutrients considerably.
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