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PubMed2001

Effect of soaking, germination, autoclaving and cooking on chemical and biological value of guar compared with faba bean.

Raw, soaked, germinated, autoclaved and cooked both of guar and faba bean were chemically and biologically evaluated. Crude protein, crude fiber and ash contents of guar and faba bean decreased as a result of all treatments with the exception of protein content in both germinated guar and faba bean. A slight decrease in lipid content was noticed during germination, while there were no changes in lipids after soaking, autoclaving and cooking. Protein content of guar was higher than of faba bean, and showed higher values for all amino acids than faba bean protein except for lysine and tryptophan. Germination caused a slight increase in total essential amino acids, while soaking caused a slight decrease in both of guar and faba bean. There was a slight decrease in the mineral contents by the heat processes with the exception of Mg and Mn for guar and Na, Mn for faba bean due to the cooking process. Germinated guar and faba bean showed noticeable decrease in Na, K, Cu, Mn and Mg and a slight increase in Fe and Zn than the raw materials. Germination was more effective in reducing phytic acid than heat treatment, and therefore it improves the nutritional quality of both guar and faba bean. Protein efficiency ratio (PER), true digestibility (DT) and biological value (BV) were estimated in all treatments under study using rat bioassay procedures. Data revealed pronounced improvements of the nutritive value as a result of all processes under study especially germination being the most effective.

Amino Acids↗
PubMed2001

Effects of infection of common root rot on protein content, cooking quality and other characters in pea varieties.

Pea varieties are known to show a considerable variability in seed yield, protein content, cooking quality and other characters over years and locations. Common root rot, a wide spread soil borne disease of peas in Europe and elsewhere, is a contributing factor in the observed variation in pea yields and pea quality characteristics such as protein content and cooking quality. It interacts with the weather and these factors together constitute important reasons for the variations observed within a single variety in the mentioned characters. The common root rot is, however, in seasons with more moderate deviations from the mean in terms of temperature and precipitation, itself able to constitute the most important source of variation in characteristics of the harvested crop. During the 1980ies and the 1990ies investigations were carried out to study the interactions between common root rot (Aphanomyces euteiches) and peas (Pisum sativum). Seed yield, protein content, cooking quality, hectolitre weight, thousand kernel weight, growing time, duration of flowering time and stem length were all significantly influenced by the fungus.

Cooking↗
PubMed2002

Effect of soaking, germination, cooking and fermentation on antinutritional factors in cowpeas.

The present work deals with the study of efficacy of some treatments, namely soaking (in water and bicarbonate solution), ordinary and pressure cooking, germination and fermentation in reducing or removal of antinutritional factors usually present in cowpeas (protease inhibitors, tannins, phytic acid and flatus-producing oligosaccharides (raffinose and stachyose). The results showed that long-time soaking (16 h) in bicarbonate solution caused remarkable reduction in the antinutritional factors. Pressure cooking was more effective than ordinary. Cooking pregerminated cowpeas was most effective. Fermentation completely removed trypsin inhibitor, oligosaccharides and reduced remarkably phytic acid. However, tannins noticeably increased.

Cooking↗
PubMed1986

Influence of cooking methods on the nutritive value of turkey meat.

Selected culinary parts of turkey meat were subjected to a differentiated cooking method. The chemical composition and -SH group levels were studied in both raw and cooked turkey meat and indices of nutritive value were determined. The turkey meat was shown to be characterized by a high nutritive value, irrespective of any cooking method. A slightly unfavourable effect was found to be exerted on the nutritive value of meat by microwaves. Fried and roasted meat was characterized by high values of PER (3.1) and BV (83.8). Lower index values were found for microwaved meat [PER (2.8); BV (82.2)].

Amino Acids↗
PubMed1994

Trace elements in crayfish: regional differences and changes induced by cooking.

The concentrations of Pb, Cd, Zn, Cu, Ni, Cr, Mn, Co, As, and Se were determined in the abdominal muscle and hepatopancreas from raw and cooked crayfish of Astacus astacus (L.) and Pacifastacus leniusculus (Dana), both of Swedish origin. After cooking, the concentrations of Cd, Ni, and Co in the hepatopancreas showed a decrease and the concentrations of Pb, Cu, and Mn in the abdominal muscle showed an increase. Metal and metalloid concentrations were also determined in the abdominal muscle and hepatopancreas of commercially caught and cooked crayfish, including Astacus leptodactylus (Esch.) and Procambarus clarkii (Girard), from China, Spain, Sweden, Turkey, and USA. Most of the elements showed little variation except for cadmium in the abdominal muscle of P. leniusculus from California, which was markedly higher (mean = 0.082 mg/kg) than the others (mean = 0.004 mg/kg). Metal and metalloid concentrations in hepatopancreas varied greatly within as well as between countries. In the hepatopancreas from P. leniusculus from a Swedish lake the manganese concentrations were markedly higher than in any other crayfish. The intake of cadmium from crayfish inhabiting uncontaminated waters will be low if the hepatopancreas is not consumed.

Animals↗
PubMed1988

Reversed phase HPLC analysis of alpha- and beta-carotene from selected raw and cooked vegetables.

Traditional AOAC colorimetric procedures for carotenoid analysis are known to lack specificity and accuracy. Newer HPLC methods provide the investigator with a more precise tool for carotenoid quantification in foods and tissues. In the present studies, reverse phase HPLC was utilized to evaluate the alpha- and beta-carotene content in raw and cooked leaves of lettuce, spinach and winged bean as well as in the carrot root. The vegetables were boiled or steamed and the true retention of alpha- and beta-carotene in the cooked products was determined. Boiling for 30 minutes resulted in a 53 and 40% loss of beta-carotene from lettuce and carrots, respectively. Full retention or even an increase in beta-carotene content in boiled winged bean leaves and spinach was noted. Steaming resulted in very good retention of alpha- and beta-carotene in all vegetables (83-139% retention). Thus, although cooking procedures (especially boiling) may result in oxidative loss of carotenoids in some vegetables, heat treatment increases the chemical extractability of alpha- and beta-carotene in others. The presence of carotenoproteins in some vegetables may affect the heat stability of extractability of alpha- and beta-carotene.

Carotenoids↗
PubMed1988

Contents and digestibility of carbohydrates of mung beans (Vigna radiata L.) as affected by domestic processing and cooking.

Effects of common processing and cooking methods on sugar and starch contents and starch digestibility (in vitro) of mung bean (Vigna radiata L.) were investigated. Soaking reduced the level of total soluble sugars, reducing sugars, non-reducing sugars and starch and improved starch digestibility, significantly. Cooking (both ordinary and pressure cooking) increased the concentrations of the sugars and digestibility of starch of soaked as well a unsoaked seeds. Starch contents, however, were decreased. Germination decreased starch thereby raising the level of the soluble sugars. Starch digestibility was increased appreciably.

Carbohydrate Metabolism↗
PubMed1993

Contribution of aluminum from packaging materials and cooking utensils to the daily aluminum intake.

Migration of aluminum (Al) from packaging materials and cooking utensils into foods and beverages was determined at intervals during cooking or during storage by graphite furnace atomic absorption spectroscopy. High amounts of Al migrated into acidic products such as mashed tomatoes during normal processing in normal, non-coated Al pans. After 60 min cooking an Al content of 10-15 mg/kg was measured in tomato sauce. Surprisingly, the Al concentration was also increased up to 2.6 mg/L after boiling tap water for 15 min in Al pans. Storage of Coca-Cola in internally lacquered Al cans resulted in Al levels below 0.25 mg/L. In contrast, non-coated Al camping bottles containing lime blossom tea acidified with lemon juice released up to 7 mg Al/L within 5 days. The Al concentration in coffee was lower than that of the tap water used in its preparation, even if prepared in Al heaters. In Switzerland, where most pans nowadays are made of stainless steel or teflon-coated Al, the average contribution for the use of Al utensils to the daily Al intake of 2-5 mg from the diet is estimated to be less than 0.1 mg.

Aluminum↗
PubMed2006

Method of cooking and risk of breast cancer in the Philippines.

OBJECTIVE: Among Asian countries, the highest age-standardized rates of breast cancer have been reported for the Philippines. The influence of diet and lifestyle factors as possible contributors to these high rates has not been well-studied. We conducted a case-control study in Manila to examine the association between methods of cooking and the risk of breast cancer. METHODS: Eligible subjects were women undergoing evaluation at the Philippine General Hospital (PGH), Manila for a breast problem. All of the women completed a risk factor questionnaire prior to the determination of their case (n = 240) or control (n = 240) status. Information regarding current, as well as usual method of cooking in the household at 12 years of age was obtained. RESULTS: Boiling food in coconut milk was associated with a significantly increased risk of breast cancer (odds ratio (OR) = 2.2; 95% confidence interval (CI) 1.3-3.8). There were positive associations between boiling food in coconut milk and the risk of breast cancer currently (OR = 1.9; 95% CI 1.0-3.3), and at 12 years of age (OR = 2.9; 95% CI 1.6-5.5). A positive association between frying food and breast cancer risk was restricted to women whose household fried food at 12 years of age (OR = 1.89; 95% CI 1.1-3.4). CONCLUSIONS: The results of this study suggest that various cooking methods during adolescence and possibly in adulthood may be associated with an increased risk of breast cancer. These findings require confirmation.

Adult↗
PubMed1992

Genotoxicity of heated cooking oil vapors.

Epidemiological studies of lung cancer in Chinese women indicated that factors other than cigarette smoking are related to lung cancer risk. A case-control study suggested that indoor air pollution, particularly from cooking oil emissions, may be involved. Condensates of volatile emissions from rapeseed and soybean cooking oils were prepared and found to be genotoxic in short-term tests including the Salmonella mutation assay, SV50 forward-mutation assay, and sister-chromatid exchange assay, as well as the micronucleus assay in mouse bone marrow. In contrast, condensates from rapeseed oil with butylated hydroxyanisole or hydrogenated rapeseed oil were not mutagenic, implicating oxidation products as the cause for mutagenicity. Peanut oil and lard condensates were not mutagenic in any assay. The association of exposure to Chinese rapeseed cooking-oil emissions and lung-cancer risk may be related to the mutagenic component of these condensates.

Air Pollution, Indoor↗
PubMed1989

Effect of cooking methods on the mutagenicity of food and on urinary mutagenicity of human consumers.

The effects of cooking methods on the in vitro mutagenicity of individual foods, the in vitro mutagenicity of meals containing those foods, and the mutagenic exposure of human volunteers following consumption of the meals were examined using Ames bacterial strain TA98 with S-9 metabolic activation. Three methods of food preparation--boiling, baking and frying/flame-broiling--were compared. With meats, frying or broiling resulted in higher in vitro mutagenicity (10- to 50-fold) than did baking or boiling, whereas for carbohydrates, eggs or vegetables mutagenicity did not vary markedly with cooking method. The observed (experimental) mutagenic activity of the meals was quite similar to their calculated (predicted) mutagenicity, obtained by summing the mutagenicity of the individual foods in the meal. The close agreement between experimental and predicted mutagenicity indicated that components of the meal did not interact in either a synergistic or inhibitory manner. The mutagenicity of fried flame-broiled meals was approximately 10-fold greater than the mutagenicity of baked or broiled meals, which were similar in mutagenicity. The mutagenicity of human urine following consumption of the meals was related to the in vitro mutagenicity of the meals themselves. The in vitro mutagenicity of meals is markedly affected by the cooking method used to prepare them and the mutagenicity of the diet may be reflected in the mutagenicity of body fluids.

Adult↗
PubMed2006

Electrical performance analysis and economic evaluation of combined biomass cook stove thermoelectric (BITE) generator.

The use of biomass cook stoves is widespread in the domestic sector of developing countries, but the stoves are not efficient. To advance the versatility of the cook stove, we investigated the feasibility of adding a commercial thermoelectric (TE) module made of bismuth-telluride based materials to the stove's side wall, thereby creating a thermoelectric generator system that utilizes a proportion of the stove's waste heat. The system, a biomass cook stove thermoelectric generator (BITE), consists of a commercial TE module (Taihuaxing model TEP1-1264-3.4), a metal sheet wall which acts as one side of the stove's structure and serves as the hot side of the TE module, and a rectangular fin heat sink at the cold side of the TE module. An experimental set-up was built to evaluate the conversion efficiency at various temperature ranges. The experimental set-up revealed that the electrical power output and the conversion efficiency depended on the temperature difference between the cold and hot sides of the TE module. At a temperature difference of approximately 150 degrees C, the unit achieved a power output of 2.4W. The conversion efficiency of 3.2% was enough to drive a low power incandescent light bulb or a small portable radio. A theoretical model approximated the power output at low temperature ranges. An economic analysis indicated that the payback period tends to be very short when compared with the cost of the same power supplied by batteries. Therefore, the generator design formulated here could be used in the domestic sector. The system is not intended to compete with primary power sources but serves adequately as an emergency or backup source of power.

Biomass↗
PubMed2005

Resistance of hepatitis A virus in mussels subjected to different domestic cookings.

Hepatitis A is a worldwide infectious disease. Shellfish consumption has always been one of the major risk factors for hepatitis A infection, especially when these products are eaten raw or slightly cooked. Moreover, the cooking does not always guarantee the harmlessness of shellfish. The aim of the present study was to evaluate the hepatitis A virus (HAV) resistance in experimentally contaminated mussels, subjected to domestic cooking. Three different domestic preparations (mussel hors-d'oevre, mussel au gratin, mussels with tomato sauce) were performed according to the traditional Italian cookery using different time and temperature conditions. To detect HAV-RNA, RT-nested-PCR was used; the presence of the infectious virus in the positive samples was confirmed by an integrated cell culture-RT-PCR method. The infectious virus was completely inactivated only in "mussels in tomato sauce", while it was still present, even if not quantitatively determinable, in the other preparations. The study confirmed that some factors can influence the HAV sensitivity to thermal inactivation preventing a complete decontamination of the product.

Animals↗
PubMed2006

Inorganic arsenic in cooked rice and vegetables from Bangladeshi households.

Many Bangladeshi suffer from arsenic-related health concerns. Most mitigation activities focus on identifying contaminated wells and reducing the amount of arsenic ingested from well water. Food as a source of arsenic exposure has been recently documented. The objectives of this study were to measure the main types of arsenic in commonly consumed foods in Bangladesh and estimate the average daily intake (ADI) of arsenic from food and water. Total, organic and inorganic, arsenic were measured in drinking water and in cooked rice and vegetables from Bangladeshi households. The mean total arsenic level in 46 rice samples was 358 microg/kg (range: 46 to 1,110 microg/kg dry weight) and 333 microg/kg (range: 19 to 2,334 microg/kg dry weight) in 39 vegetable samples. Inorganic arsenic calculated as arsenite and arsenate made up 87% of the total arsenic measured in rice, and 96% of the total arsenic in vegetables. Total arsenic in water ranged from 200 to 500 microg/L. Using individual, self-reported data on daily consumption of rice and drinking water the total arsenic ADI was 1,176 microg (range: 419 to 2,053 microg), 14% attributable to inorganic arsenic in cooked rice. The ADI is a conservative estimate; vegetable arsenic was not included due to limitations in self-reported daily consumption amounts. Given the arsenic levels measured in food and water and consumption of these items, cooked rice and vegetables are a substantial exposure pathway for inorganic arsenic. Intervention strategies must consider all sources of dietary arsenic intake.

Arsenic↗
PubMed2006

Formation and biochemistry of carcinogenic heterocyclic aromatic amines in cooked meats.

Heteroyclic aromatic amines (HAAs) are a class of hazardous chemicals that are receiving heightened attention as a risk factor for human cancer. HAAs arise during the cooking of meats, fish, and poultry, and several HAAs also occur in tobacco smoke condensate and diesel exhaust. Many HAAs are carcinogenic and induce tumors at multiple sites in rodents. A number of epidemiologic studies have reported that frequent consumption of well-done cooked meats containing HAAs can result in elevated risks for colon, prostate, and mammary cancers. Moreover, DNA adducts of HAAs have been detected in human tissues, demonstrating that HAAs induce genetic damage even though the concentrations of these compounds in cooked meats are generally in the low parts-per-billion (ppb) range. With recent improvements in sensitivity of mass spectrometry instrumentation, HAAs, their metabolites, and DNA adducts can be detected at trace amounts in biological fluids and tissues of humans. The incorporation of HAA biomarkers in epidemologic studies will help to clarify the role of these dietary genotoxicants in the etiology of human cancer.

Amines↗
PubMed2002

Meat intake and cooking techniques: associations with pancreatic cancer.

Heterocyclic amines (HCAs), and polycyclic aromatic hydrocarbons (PAHs), formed in temperature and time-dependent manners during cooking of meat, may increase the risk of certain cancers. As these compounds could be carcinogenic for the pancreas, we assessed meat intake, preparation methods, and doneness preferences as risk factors for exocrine pancreatic cancer. In a case-control study (cases=193, controls=674), subjects provided information on their usual meat intake and how it was cooked, e.g. fried, grilled or barbecued (BBQ), etc. Meat doneness preferences were measured using photographs that showed internal doneness and external brownness with a numerical scale. Data were analyzed with unconditional logistic regression. Odds ratios (ORs) increased with increased intake of grilled/BBQ red meat in an analysis adjusted for age, sex, smoking, education, race, and diabetes. Based on amount of BBQ meat consumed, the OR and 95% confidence interval (CI) for the fifth quintile relative to the reference group (quintiles 1 and 2) was 2.19 (1.4, 3.4). Findings were not substantively changed by further adjustment for calories, total fat, fruit and vegetables, or alcohol consumption (from a food frequency questionnaire (FFQ)). Other meat variables did not show statistically significant associations with risk nor did they substantively alter the findings for BBQ. These included total meat, processed meat, total red meat, total white meat, total broiled meat, total fried meat, or total meat cooked by means other than grilling. We conclude that grilled red meat intake is a risk factor for pancreatic cancer and that method of meat preparation in addition to total intake is important in assessing the effects of meat consumption in epidemiologic studies.

Adult↗
PubMed1997

Analysis of cooked muscle meats for heterocyclic aromatic amine carcinogens.

A number of related heterocyclic amines that are mutagenic in bacterial test systems and carcinogenic in animals are formed during the cooking of food. The most commonly reported and abundant compounds are PhIP, MeIQx, DiMeIQx, IQ and A alpha C. Using analysis by solid-phase extraction and HPLC, amounts found in foods range from less than one ng/g for products from fast-food restaurants, up to 14 ng/g in commercially cooked products and over 300 ng/g for well done flame-grilled chicken breast meat. Interestingly, marinating meat for 4 h greatly reduces the amount of PhIP produced during cooking, but not MeIQx. Comparing mutagenic activity in meat samples to the mutagenic activity accounted for by the known heterocyclic amines shows that most samples have activity that cannot be accounted for by the aromatic amines we can currently identify. This suggests that additional compounds are present in these foods and need to be investigated, particularly those grilled over open flames.

Animals↗
PubMed2001

Methods for estimating heterocyclic amine concentrations in cooked meats in the US diet.

Heterocyclic amines (HAs) are formed in numerous cooked foods commonly consumed in the diet. A method was developed to estimate dietary HA levels using HA concentrations in experimentally cooked meats reported in the literature and meat consumption data obtained from a national dietary survey. Cooking variables (meat internal temperature and weight loss, surface temperature and time) were used to develop relationships for estimating total HA concentrations in six meat types. Concentrations of five individual HAs were estimated for specific meat type/cooking method combinations based on linear regression of total and individual HA values obtained from the literature. Using these relationships, total and individual HA concentrations were estimated for 21 meat type/cooking method combinations at four meat doneness levels. Reported consumption of the 21 meat type/cooking method combinations was obtained from a national dietary survey and the age-specific daily HA intake calculated using the estimated HA concentrations (ng/g) and reported meat intakes. Estimated mean daily total HA intakes for children (to age 15 years) and adults (30+ years) were 11 and 7.0 ng/kg/day, respectively, with 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) estimated to comprise approximately 65% of each intake. Pan-fried meats were the largest source of HA in the diet and chicken the largest source of HAs among the different meat types.

Amines↗