COOKING AND WARM-HOLDING - EFFECT ON GENERAL COMPOSITION AND AMINO-ACIDS OF KIDNEY BEANS (PHASEOLUS-VULGARIS), CHICKPEAS (CICER-ARIETINUM),AND LENTILS (LENS-CULINARIS)

The effect of two widely used techniques in catering services, cooking and warm-holding, on the general composition and amino acid content o f three legumes was analyzed. Cooking produced a decrease in carbohydr ate content and an increase in the protein content of kidney beans and chickpeas as well as in the mineral content of lentils. No changes in the total amount of dietary fiber were observed except for lentils. W arm-holding did not significantly change the composition of cooked leg umes. Cooking led to a significant decrease in all amino acids in kidn ey beans, especially in methionine, tyrosine, and threonine. Lysine wa s the only essential amino acid that was affected by the cooking of ch ickpeas. For lentils a decrease in the content of isoleucine, leucine, and valine and a significant increase in lysine, phenylalanine, and t yrosine were observed. Lentils were the legume most affected by warm-h olding.