Effect of Cooking Process and Solution on Starch Digestibility (In Vitro), Bioactive and Anti-Nutritional Compounds of Saskatchewan Grown Pulses
Pulses are rich source of several nutrients such as protein, starch, dietary fiber, minerals and bioactive compounds. Cooking under different cooking methods and solutions could considerably affect the nutritional quality of pulses. The aim of this research was to investigate the effect of different cooking methods (induction, pressure, microwave, slow cooking) and cooking solutions (water, salt, sugar) on nutritional quality, phenolic compounds and anti-nutrients in selected Saskatchewan-grown pulses (faba bean, lentil and pea). For faba bean and pea, slow cooking significantly affects reducing starch digestibility, flatulence oligosaccharides and trypsin inhibitor among all cooking conditions, especially in sugar solution for faba bean and in water for pea. For lentil, parboiling resulted in the expected nutritional qualities. The most retention of phenolic compounds and antioxidant capacity were obtained after induction or microwave cooking in any solution for faba bean, induction cooking in water for pea, and microwave cooking in water for lentil.