S. Bishnoi et N. Khetarpaul, EFFECT OF VARIOUS DOMESTIC PROCESSING AND COOKING METHODS ON THE HCL-EXTRACTABILITY OF MINERALS FROM PEA-SEEDS, Die Nahrung, 39(5-6), 1995, pp. 514-520
Various domestic processing and cooking methods like soaking (6, 12 an
d 18 h), dehulling of soaked pea seeds, ordinary and pressure cooking
of unsoaked, soaked and soaked-dehulled pea seeds and sprouting for va
rying periods (12, 24 and 48 h) brought about a significant (P < 0.05)
improvement in HCl-extractability of minerals, an index of their bioa
vailability to the human system. Sprouting was noticed to be the best
processing method followed by pressure cooking and ordinary cooking of
soaked-dehulled pea seeds for remarkably enhancing the availability o
f dietary essential minerals i.e. calcium, phosphorus, iron, copper an
d zinc.