Folate retention in selected processed legumes

The effect of soaking, boiling and pressure cooking on the retention of fol ates in whole chickpeas (Cicer arietinum) and field peas (Pisum sativum) wa s investigated. Pressure-cooking allowed significantly higher (p < 0.05) re tention of folates compared to boiling in both the legumes. Retention of fo lates in chickpeas was greater than field peas irrespective of the processi ng procedure used. Leaching into the cooking medium was identified to be th e major cause for losses of folates during soaking and cooking. Leaching lo sses were greater in field peas compared to chickpeas. (C) 1999 Elsevier Sc ience Ltd. All rights reserved.