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
Table 3: Nutritive values of different food products after microwave and traditional cooking.