Cooking and Warm-Holding:  Effect on General Composition and Amino Acids of Kidney Beans (<i>Phaseolus vulgaris</i>), Chickpeas (<i>Cicer arietinum</i>), and Lentils (<i>Lens culinaris</i>)

Abstract

The effect of two widely used techniques in catering services, cooking and warm-holding, on the general composition and amino acid content of three legumes was analyzed. Cooking produced a decrease in carbohydrate content and an increase in the protein content of kidney beans and chickpeas as well as in the mineral content of lentils. No changes in the total amount of dietary fiber were observed except for lentils. Warm-holding did not significantly change the composition of cooked legumes. Cooking led to a significant decrease in all amino acids in kidney beans, especially in methionine, tyrosine, and threonine. Lysine was the only essential amino acid that was affected by the cooking of chickpeas. For lentils a decrease in the content of isoleucine, leucine, and valine and a significant increase in lysine, phenylalanine, and tyrosine were observed. Lentils were the legume most affected by warm-holding. Keywords: Cooking; kidney beans; chickpeas; lentils; technological process