Cooking Losses and Bioaccessibility of Thiamine by In Vitro Gastrointestinal System in Selected Legumes

This study aimed to investigate the amount of thiamine in selected legumes using two different cooking techniques, pressure cooking and pan cooking, and determine thiamine bioaccessibility in cooked legumes by in vitro gastrointestinal system. Cooking loss of thiamine ranged from 1.9% to 34.5% by pressure cooking and from 9.2% to 47.1% when cooked in a pan. The losses of thiamine in legumes were low by pressure cooking. The average bioaccessibility of thiamine in legumes cooked under pressure was 81.6%, and cooked in the pan was 79.6%. Thiamine was more stable when legumes were cooked with pressure than pan cooking.

Automated summary

This study compared the effects of two different cooking techniques on the thiamine content in legumes and determined the thiamine bioaccessibility in cooked legumes. The results showed that pressure cooking resulted in lower thiamine loss and higher thiamine bioaccessibility compared to pan cooking.