Deorukhkar Anuradha, Ananthanarayan Laxmi
Food Engineering and Technology Department, Institute of Chemical Technology, Nathalal Parekh Marg, Matunga, Mumbai, 400019 India.
J Food Sci Technol. 2021 Feb;58(2):465-473. doi: 10.1007/s13197-020-04555-7. Epub 2020 Jun 15.
Legumes have always been consumed as a staple source of proteins, and they are the only dietary source of isoflavones, flavonoid class of secondary plant metabolites. Isoflavones impart physiological effects via estrogenic action in humans and hence, looked upon as potential replacement of hormone estrogen in its deficiency. Legumes are an integral part of the Indian staple diet. Legumes are processed by soaking, germination, and thermal cooking. These methods have been reported to modify the nutrient composition of legumes. The sample population was surveyed to determine the most commonly used household processing methods. Soaking or germination followed by pressure cooking (with or without direct contact of water) or open pan cooking was found to be commonly followed by cooking practice in Indian households. Amongst the decorticated pulses, the highest cooking time was taken by chickpea (), and lentil () was cooked in the least amount of time. The pressure-cooked decorticated chickpea showed a 63% decrease in TFC and isoflavone content while open pan cooking lowered TFC of chickpea up to 67% and isoflavone content up to 90%. TFC of pressure-cooked and open-pan cooked decorticated lentil was only reduced by 12-17%, while isoflavone content showed 60-80% depletion. TFC of whole legumes was reduced by 30-40% on pressure cooking as well as open pan cooking; however, isoflavone content was variably affected. The black-eyed pea and desi chickpea showed 40% reduced isoflavone content while the loss of isoflavone content was 70% for kidney bean. Germination of green gram significantly increased the TFC and isoflavones, which showed a decrease of 24% and 44%, respectively, on pressure cooking.
豆类一直是蛋白质的主要来源，也是异黄酮（次生植物代谢产物黄酮类化合物）的唯一膳食来源。异黄酮通过在人体中的雌激素作用发挥生理效应，因此被视为雌激素缺乏时的潜在替代物。豆类是印度主食的重要组成部分。豆类通过浸泡、发芽和热煮进行加工。据报道，这些方法会改变豆类的营养成分。对样本人群进行了调查，以确定最常用的家庭加工方法。印度家庭的烹饪习惯通常是先浸泡或发芽，然后进行压力烹饪（有水或无水直接接触）或开罐烹饪。在去皮豆类中，鹰嘴豆的烹饪时间最长（），小扁豆的烹饪时间最短（）。压力煮去皮鹰嘴豆的总黄酮含量（TFC）和异黄酮含量下降了63%，而开罐煮鹰嘴豆的TFC降低了67%，异黄酮含量降低了90%。压力煮和开罐煮去皮小扁豆的TFC仅降低了12 - 17%，而异黄酮含量下降了60 - 80%。全豆类在压力煮和开罐煮时TFC降低了30 - 4%；然而，异黄酮含量受到的影响各不相同。黑眼豆和本地鹰嘴豆的异黄酮含量降低了40%，而芸豆的异黄酮含量损失了70%。绿豆发芽显著增加了TFC和异黄酮含量，压力煮时分别下降了24%和44%。
