Effect of Cooking Media on In Vitro Digestibility of Legumes

Abstract

Food legumes or pulses, as they are commonly known, constitute an important part of the diet in Indian population. Since India is a land of diversity, culinary practices can vary depending on socioeconomic and cultural factors. Hence they are consumed in a variety of ways depending on cultural and taste preferences thus contriPuting different flavours to the diet. Rendering legumes fit for human consumption invariably involves some rehydration and application of heat. The most common methods for processing of legumes include soaking, sprouting, ordinary cooking, pressure cooking and roasting.