scholarly journals EFFECT OF COOKING METHODS ON NUTRITIONAL QUALITY OF FABA BEAN

2007 ◽  
Vol 32 (6) ◽  
pp. 4613-4620
Author(s):  
Dina Saker ◽  
Akila Hamza ◽  
M. Abd-Alakhar ◽  
M. Bekheit ◽  
Ferial El-Hashimy
Keyword(s):  
Faba Bean ◽  
Nutritional Quality ◽  
Cooking Methods

Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat

Meat Science ◽  
2010 ◽  
Vol 84 (4) ◽  
pp. 769-777 ◽  
Author(s):  
Cristina M.M. Alfaia ◽  
Susana P. Alves ◽  
Anabela F. Lopes ◽  
Maria J.E. Fernandes ◽  
Ana S.H. Costa ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Nutritional Quality ◽  
Intramuscular Fat ◽  
Cooking Methods

Chemical Composition and Nutritional Quality of Faba Bean (Vicia faba L. Minor) Based Tofu

1988 ◽  
Vol 53 (6) ◽  
pp. 1772-1774 ◽  
Author(s):  
JOHN A. ZEE ◽  
ARMAND BOUDREAU ◽  
MARGUERITE BOURGEOIS ◽  
RENEE BRETON
Keyword(s):  
Chemical Composition ◽  
Vicia Faba ◽  
Faba Bean ◽  
Nutritional Quality ◽  
Vicia Faba L

Impacts of short-term germination on the chemical compositions, technological characteristics and nutritional quality of yellow pea and faba bean flours

2019 ◽  
Vol 122 ◽  
pp. 263-272 ◽  
Author(s):  
Rashim Setia ◽  
Zhixin Dai ◽  
Michael T. Nickerson ◽  
Elaine Sopiwnyk ◽  
Linda Malcolmson ◽  
...  
Keyword(s):  
Faba Bean ◽  
Nutritional Quality ◽  
Chemical Compositions ◽  
Short Term ◽  
Technological Characteristics

Domestic cooking methods affect the nutritional quality of red cabbage

2014 ◽  
Vol 161 ◽  
pp. 162-167 ◽  
Author(s):  
Feng Xu ◽  
Yonghua Zheng ◽  
Zhenfeng Yang ◽  
Shifeng Cao ◽  
Xingfeng Shao ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Cooking Methods ◽  
Red Cabbage

scholarly journals Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profiles of Mytilus galloprovincialis

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 416
Author(s):  
Francesca Biandolino ◽  
Isabella Parlapiano ◽  
Giuseppe Denti ◽  
Veronica Di Nardo ◽  
Ermelinda Prato
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Nutritional Quality ◽  
Mytilus Galloprovincialis ◽  
Saturated Fatty Acids ◽  
Cooking Methods ◽  
Fatty Acid Profiles ◽  
Quality Indices ◽  
Lipid Quality

The effect of cooking (barbecue-grilling, boiling, microwaving, oven cooking and frying) on lipids, fatty acids (FAs) and lipid quality indices of the mussel Mytilus galloprovincialis was investigated. In general, all processing methods significantly (p < 0.05) modified the fatty acid profiles of mussels, although with major changes in fried samples, which exhibited the lowest saturated fatty acids and n-3 and highest polyunsaturated (PUFA) and n-6 FAs content. A significant decrease in the n-3 PUFA from the raw sample to five cooking methods was observed. The n-3/n-6 ratio decreased from raw (6.01) to cooked mussels, exhibiting the lowest value in fried ones (0.15). C20:5 n-3 and C22:6 n-3 significantly decreased during all cooking processes, and overall in fried mussels. It can be concluded that cooking does not compromise the nutritional quality of mussels except with frying, although it resulted in a decrease of the atherogenic and thrombogenic indices.

Nutritional Quality of Microwave and Pressure Cooked Rice (Oryza sativa) Varieties

2006 ◽  
Vol 12 (4) ◽  
pp. 297-305 ◽  
Author(s):  
N. Khatoon ◽  
J. Prakash
Keyword(s):  
Dietary Fibre ◽  
Nutritional Quality ◽  
Cooking Methods ◽  
Rice Varieties ◽  
Pressure Cooking ◽  
Cooked Rice ◽  
Significant Difference ◽  
Vitro Protein

The objective of the study was to determine the nutrient content, soluble and insoluble dietary fibre and in vitro protein and starch digestibility in four different microwave and pressure cooked rice ( Oryza sativa) varieties. The rice varieties selected were Bangara Tegalu (BT, nonaromatic), Gowri sanna(nonaromatic), Jeera (mildly flavoured) and Basmati (aromatic). These were washed and cooked by microwave and pressure cooking methods and analysed for moisture, protein, thiamin, fat, total ash, iron, phosphorus, calcium, starch, dietary fibre and in vitro protein and starch digestibilities along with their raw unwashed controls by using standard techniques. The protein content of raw and cooked rice varieties ranged from 7.5 to 11.6g/100g and 7.4–11.2g/100g, respectively. There was a significant difference ( p 0.05) in the protein content of two varieties of pressure and microwave cooked rice. The fat content of raw samples was 0.5–0.6g/100g. Cooking by both methods brought about a significant ( p 0.01) decrease (20–60%) in the fat content of samples. Between cooking methods there was no significant difference ( p 0.05). The thiamin content of raw rice varieties were between 0.16mg and 0.21mg/100g showing a significant decrease on cooking by 29–63% (pressure cooking) and 38–69% (microwave cooking). The iron content in raw samples ranged from 1.5 to 1.9mg/100g and decreased by 33–50% on cooking. The calcium (9–16mg/100g) and phosphorus (82–165mg/100g) content also showed significant decrease by cooking. The total dietary fibre in all samples was between 2.24 to 3.03g/100g, a large proportion of which was insoluble (1.97–3.00g/100g). The in vitro protein digestibility of the pressure cooked samples (82.1–91.0%) was slightly higher than the microwave cooked samples (80.0–90.8%). The starch digestibility between cooked samples were similar (92.6–93.8%) but significantly higher than raw samples. It can be concluded that cooking as such influenced the nutritional quality of rice but between the two cooking methods there were no significant differences.

scholarly journals Effects of gamma irradiation and/or cooking on nutritional quality of faba bean (Vicia faba L.) cultivars seeds

2012 ◽  
Vol 51 (8) ◽  
pp. 1554-1560 ◽  
Author(s):  
Asha Mohamed Ali Osman ◽  
Amro B. Hassan ◽  
Gammaa A. M. Osman ◽  
Nagat Mohammed ◽  
Mohamed A. H. Rushdi ◽  
...  
Keyword(s):  
Gamma Irradiation ◽  
Vicia Faba ◽  
Faba Bean ◽  
Nutritional Quality ◽  
Vicia Faba L
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