Effects of cooking on content of amino acids and antinutrients in three Chinese indigenous legume seeds

✍ Scribed by Chau, Chi-Fai; Cheung, Peter C-K; Wong, Yum-Shing

• Publisher: John Wiley and Sons
• Year: 1997
• Tongue: English
• Weight: 173 KB
• Volume: 75
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199712)75:4<447::aid-jsfa896>3.0.co;2-5

✦ Synopsis

The e †ects of domestic cooking on the content of amino acids and antinutrients of Phaseolus angularis, Phaseolus calcaratus and Dolichos lablab seeds were evaluated. Heat treatment (30 min) caused signiÐcant declines (P \ 0É05) in the apparent recovery of most of the essential amino acids except leucine and phenylalanine for P angularis, and except phenylalanine for P calcaratus. Cooking D lablab seeds (60 min) also resulted in a signiÐcant reduction (P \ 0É05) in the apparent recovery of all the essential amino acids except leucine, histidine, lysine and threonine. Increased cooking time for P angularis (60 min), P calcaratus (60 min) and D lablab (120 min) led to a lower apparent recovery of methionine (28É9È31É6%) and cystine (17É1È19É3%). Even with increased cooking times, the total essential amino acid levels in all three cooked seeds remained higher than that of the FAO/WHO requirement, except for methionine and cystine. Cooking (60 min) was found to be e †ective in reducing the tannin contents of P angularis, P calcaratus and D lablab seeds by 70É6, 64É6 and 74É6%, respectively. Upon cooking, phytate and trypsin inhibitory activity in di †erent seeds were also reduced to di †erent extents depending on the cooking times.