Effect of different cooking methods on enzymeresistant starch content of legumes

Keywords: Enzyme resistant starch, legumes, chickpea, white bean, lentil, dietary fibers Legumes are plant seeds with nutritional components rich in carbohydrates, proteins, fats, vitamins, minerals, dietary fibers, enzyme resistant starch and antioxidants, which are important in daily nutrition. Enzyme resistant starch (ERS) is a natural prebiotic that is indigestible starch and products of starch degradation in the small intestine of healthy individuals. In this study, effects of different cooking methods (boiling, pressure cooking, microwave) and different parameters (oil addition, storage in refrigerator) on ERS contents were investigated in the most consumed legumes, chickpeas, white beans and lentils, in Turkey. The level of ERS in untreated raw chickpeas, beans and lentils were determined as 0.42%, 36.10% and 13.93%, respectively. ERS content increased in chickpeas while decreased in other legumes after cooking. ERS values increased in chickpeas and beans while decreased in lentils by adding oil to the samples before cooking. Generally, refrigerated samples showed lower ERS levels than non-refrigerated samples. Total dietary fiber (TDF) content of untreated raw chickpeas, beans and lentils were found as 17,11, 23,80 and 14,82%, respectively. In all samples, there was an increase in the amount of TDF after cooking. As a result, it was observed that legumes are rich sources of ERS and TDF. It was possible to make a difference in the some nutritional components of legumes with different cooking methods.