The Effect of Different Preparation and Cooking Processes on the Nutritional Value of Legumes

Abstract

Legumes, defined by the Food and Agriculture Organization of the United Nations (FAO) as “leguminous crops harvested for their grains, including dried beans, peas and lentils”, belong to the Leguminosae family. Legumes are important in terms of healthy nutrition because they are a source of complex carbohydrates, protein, vitamins, minerals, fiber and bioactive content. Various preparation, cooking and heat treatments such as soaking, dehulling, germination, traditional cooking, autoclaving, microwave cooking and extrusion are used to make legumes suitable for consumption. Generally, macro and micronutrients of legumes are decreased as a result of heat treatments. Different preparation and cooking processes have a role in decreasing anti-nutritional factors that adversely affect nutrient absorption in legumes and increasing protein and starch digestibility. Further studies on different types of legumes and different combinations of preparation and cooking methods should be conducted to evaluate the effect of different preparation and cooking processes on the nutritional value of legumes. By determining the optimal soaking conditions (duration, type and temperature of the soaking water, etc.) for each type of legumes and the optimal time-temperature values in cooking, both nutrient conservation can be maximized and sustainable nutrition can be contributed with less energy use. The aim of this review was to evaluate the effect of different preparation and cooking processes on the nutritional value of legumes.