The Effect of Different Preparation and Cooking Methods on the Thiam in Losses in Cereals and Legumes

Abstract

Cereals and legumes play an important role supplyiııg good source of thiamin in the diets. It is known that, our country ’s diet is based on cereals. In food consumption researches, it is determined that, thiamin defıciency isn ’t a clinical symptom. On the other hand, in the preparation and cooking periods of cereals and legumes some incorrect practices are made and this causes the loss of thiamin. Most of the vitamin loss is seen in the periods of preparation, cooking and storing. Generally, increasing the amount of water that is added to food, discarding of cooking water, high temperature, high pH, longest of cooking time increase the loss of thiamin. The thiamin content of legumes shows differences according to the type of legumes and the methods of preparation and cooking. The temperature of soaking water and also the character of cooking pot influence the retention of thiamin.