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Effect of Microwave and Conventional Cooking on the Nutritive Value of Colossus Peas ( Vigna uniguiculata )
Author(s) -
CHUNG S. Y.,
MORR C. V.,
JEN J. J.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb14579.x
Subject(s) - food science , chemistry , riboflavin , vigna , ascorbic acid , blanching , meal , botany , biology
The effect of microwave and conventional cooking methods, designed to simulate those used in home meal preparation, upon nutrient retention in Colossus Peas (Vigna uniguiculata) was studied. Neither method resulted in significant changes in the fat, protein, β‐carotene and ascorbic acid content of the peas. Microwave cooking resulted in significantly greater losses of several ammo acids, but resulted in significantly greater retention of thiamin and riboflavin than the conventional treatment. Although each of the mineral components exhibited different magnitudes of loss by the two cooking methods, different due to method of cooking were not significant. Both Fe and Cu were completely retained in the peas cooked by both methods. Both cooking methods (15‐60 min cooking) resulted in 92‐97% loss of trypsin inhibitor.