| Treatment |
Foodstuff |
Procedure |
Parameter (Nutrients) |
Quantities |
Reference |
| Cooking |
Green peas |
Boiling water (100°C for 12 min) |
β-Carotene retention (%) |
101.3 |
[34] |
| Microwave blanching (domestic 700 W, 2450 MHz, 6.5 min) |
102.3 |
| Rice |
Microwave blanching (domestic 700 W, 2450 MHz, 6.5 min) |
Protein, Fat and Ash (%) |
6.83 ± 0.22, 2.12 ± 0.18 and 1.37 ± 0.03 |
[35] |
| Microwave cooking (Heated for 25 min and simmered for 5 min) |
Protein, Fat and Ash (%) |
8.49 ± 1.26, 2.45 ± 0.09 and 1.42 ± 0.01 |
| Steaming (cooked for 30 min) |
Protein, Fat and Ash (%) |
8.05 ± 0.28, 2.42 ± 0.04 and 2.11 ± 0.29 |
| Chickpea |
Boiling (100°C for 90 min) |
Riboflavin, Thiamin, Niacin and Pyridoxine (%) |
48.46, 33.82, 4.33 and 57.19 |
[36] |
| Microwave cooking (2450 MHz, for 15 min.) |
Riboflavin, Thiamin, Niacin and Pyridoxine (%) |
58.46, 42.35, 13.94 and 80.42 |
| Autoclave cooking (121°C at 15 lb for 35 min) |
Riboflavin, Thiamin, Niacin and Pyridoxine (%) |
52.12, 35.51, 5.14 and 65.69 |
| |
Chickpea |
Traditional cooking (soaking, cooking on a hot-plate for 90 min) |
Fat, Ash and Fiber (%) |
5.17 ± 0.75, 3.11 ± 0.28 and 2.59 ± 0.12 |
[37] |
| Microwave cooking (2450 MHz with power 10 for 5 min) |
Fat, Ash and Fiber (%) |
5.12 ± 0.78, 3.07 ± 0.22 and 2.81 ± 0.14 |
| Traditional cooking |
Major minerals (K, Ca. Na and Mg) |
298.27, 109.20, 100.40 and 145.31 |
| Minor heavy metals (Cu, Fe and Zn) (mg/100 g) |
0.64, 5.96 and 2.97 |
| Microwave cooking |
Major minerals (K, Ca, Na and Mg) |
377.85, 114.58, 103.21 and 151.31 |
| Minor heavy metals (Cu, Fe and Zn) (mg/100 g) |
0.82, 6.38 and 3.45 |
| Pepper fresh |
Cooking (Boiling) (100°C on a hot pot for 6 min) |
Minerals (g/100 g) |
0.35 |
[38] |
| Microwave cooking (450 to 850 W for 3 min) |
0.43 |
| Pepper frozen |
Cooking (Boiling) (on a hot pot for 12 min) |
Minerals (g/100 g) |
0.22 |
| Microwave cooking (450 to 850 W for 3 min) |
0.38 |
