Effect of processing methods on nutritional composition and anti-nutritional factors in lentils (Lens culinaris)

Abstract

The effects of microwave cooking and other traditional cooking methods such as boiling and autoclaving on the nutritional composition and anti-nutritional factors of lentils were studied. Cooking treatments causing decrease in carbohydrate fractions was completely eliminated after cooking treatments, antinutritional factors (trypsin inhibitor, tannins and phytic acid) and minerals. Cooking treatments decreased the concentrations of lysine, tryptophan, total aromatic and sulfur-containing amino acids. The losses in minerals in lentils cooked by microwaving were smaller than those cooked by boiling and autoclaving. Based on these results, microwave cooking is recommended for lentil preparation, not only for improving nutritional quality, but also for reducing cooking time.