{"title":"Nutrition Implications of Soaking of Pulses","authors":"A. Agarwal","doi":"10.4172/2161-0509.1000E127","DOIUrl":null,"url":null,"abstract":"Pulses are nutrient dense food from plant origin and valuable ingredient in various cuisines worldwide. Pulses cannot be consumed without cooking which entails tedious and time consuming processes. However, processing induces palatability, digestibility and nutrient bioavailability influencing consumer acceptance, health and marketability of pulses [1]. Soaking is one of the prerequisite steps in cooking or germination of pulses, which improves the cooking quality, nutrient bioavailability and degrades the antinutritional factors (ANF) inherent in pulses. Soaking in plain water with or without additives like sodium bicarbonate or other soaking agents is an old age practice both at household or commercial level in order to reduce cooking time and improve colour and texture of the cooked beans. Duration of soaking, hardness of water and temperature of soaking water influence the soaking outcome [2]. Soaking significantly reduces the water soluble vitamins; loss of vitamin B1 or thiamine is more in alkaline medium but significantly improves the in vitro protein digestibility, starch digestibility, availability of minerals like zinc, iron and dietary fiber components such as cellulose, hemicellulose, lignin and pectin contents which vary in different genotypes of pulse seeds. Soaking during germination facilitate synthesis of Vitamin C. Furthermore, soaking tends to destroy antinutritional factors like trypsin inhibitor, phytates, tannins, saponins, β-ODAP (β-N-oxalylL-2,3diaminopropionic acid) and total phenol etc. [3]. However, soaking triggers synthesis of phytase enzyme, which results in leaching out of phytic acid; break down of oligosaccharides attached to aglycone, which support softening of tissues; polyphenols oxidase enzyme, which are activated, and results in degradation and loss of polyphenols. Bound fructose, which interferes with digestion gets reduced by soaking. Reduction of saponins is attributed to its structure that contains more sugar chains, which are soluble in water. Tannins are resistant to degradation and on consumption they remain in the stomach but soaking reduces its adverse effect.","PeriodicalId":90227,"journal":{"name":"Journal of nutritional disorders & therapy","volume":"6 1","pages":"1-1"},"PeriodicalIF":0.0000,"publicationDate":"2016-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.4172/2161-0509.1000E127","citationCount":"2","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of nutritional disorders & therapy","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.4172/2161-0509.1000E127","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 2
Abstract
Pulses are nutrient dense food from plant origin and valuable ingredient in various cuisines worldwide. Pulses cannot be consumed without cooking which entails tedious and time consuming processes. However, processing induces palatability, digestibility and nutrient bioavailability influencing consumer acceptance, health and marketability of pulses [1]. Soaking is one of the prerequisite steps in cooking or germination of pulses, which improves the cooking quality, nutrient bioavailability and degrades the antinutritional factors (ANF) inherent in pulses. Soaking in plain water with or without additives like sodium bicarbonate or other soaking agents is an old age practice both at household or commercial level in order to reduce cooking time and improve colour and texture of the cooked beans. Duration of soaking, hardness of water and temperature of soaking water influence the soaking outcome [2]. Soaking significantly reduces the water soluble vitamins; loss of vitamin B1 or thiamine is more in alkaline medium but significantly improves the in vitro protein digestibility, starch digestibility, availability of minerals like zinc, iron and dietary fiber components such as cellulose, hemicellulose, lignin and pectin contents which vary in different genotypes of pulse seeds. Soaking during germination facilitate synthesis of Vitamin C. Furthermore, soaking tends to destroy antinutritional factors like trypsin inhibitor, phytates, tannins, saponins, β-ODAP (β-N-oxalylL-2,3diaminopropionic acid) and total phenol etc. [3]. However, soaking triggers synthesis of phytase enzyme, which results in leaching out of phytic acid; break down of oligosaccharides attached to aglycone, which support softening of tissues; polyphenols oxidase enzyme, which are activated, and results in degradation and loss of polyphenols. Bound fructose, which interferes with digestion gets reduced by soaking. Reduction of saponins is attributed to its structure that contains more sugar chains, which are soluble in water. Tannins are resistant to degradation and on consumption they remain in the stomach but soaking reduces its adverse effect.
豆类是一种营养丰富的植物性食物,是世界各地各种菜系的重要成分。如果不烹饪,就不能食用豆类,这需要繁琐而耗时的过程。然而,加工过程会影响豆类的适口性、消化率和营养物质的生物利用度,从而影响消费者对豆类的接受程度、健康程度和适销性。浸泡是豆类蒸煮或发芽的先决条件之一,可以提高豆类的蒸煮品质和营养物质的生物利用度,降低豆类固有的抗营养因子(ANF)。在普通水中浸泡,无论是否添加碳酸氢钠或其他浸泡剂,都是家庭或商业层面的一种古老做法,以缩短烹饪时间,改善煮熟的豆类的颜色和质地。浸渍时间、水的硬度和浸渍温度影响浸渍效果。浸泡显著降低水溶性维生素;在碱性培养基中维生素B1或硫胺素的损失较多,但显著提高了体外蛋白质消化率、淀粉消化率、锌、铁等矿物质的利用率以及纤维素、半纤维素、木质素和果胶等膳食纤维成分的含量,这在不同基因型的脉冲种子中有所不同。在萌发过程中浸泡有利于维生素c的合成。此外,浸泡容易破坏胰蛋白酶抑制剂、植酸盐、单宁、皂苷、β-ODAP (β- n -草酰-2,3二氨基丙酸)和总酚等抗营养因子[b]。但是,浸泡会引发植酸酶的合成,导致植酸的浸出;分解附着在苷元上的低聚糖,支持组织软化;多酚氧化酶,这种酶被激活,导致多酚的降解和损失。干扰消化的结合果糖通过浸泡而减少。皂苷的减少是由于其结构中含有更多的糖链,可溶于水。单宁抗降解,食用后仍留在胃中,但浸泡可减少其不利影响。