?EFFECT OF COOKING METHOD AND LENGTH OF COOKING TIME ON NUTRITIVE VALUE OF VARIOUS BEAN BROTHS
Keywords:
Beans, Nutritive value, Cooking method.Abstract
Nutritive value of various bean broths was evaluated. Black grams, chick-peas, lentil, red and white kidney beans were
subjected to different cooking methods for different time periods. Cooked broth was analyzed for total solids, °Brix,
protein, minerals and total soluble sugars to assess the nutritive value. Variable amounts of these nutrients were obtained
in these broths depending upon the cooking method and cooking time. These nutrients in broth showed a significant
increase with cooking time. Total solids and °Brix, in these bean broths varied from 8.10 - 30.00 and 5.40 - 20.00 g/l,whereas
the amount of protein, minerals and soluble sugars ranged from 4.10 - 17.00, 2.20 - 5.80 and 1.20 - 4.80 g/l, respectively.
However, maximum amount of nutrients in broth was obtained by pressure cooking of beans.
