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

Abstract

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.