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From:
Barbara Selley <[log in to unmask]>
Reply To:
Barbara Selley <[log in to unmask]>
Date:
Sat, 25 May 2013 16:46:48 -0400
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Dear Hiwot,

I agree with Hettie regarding the water.

You mention "dishes,' so wonder if you're preparing the beans alone or in
recipes. It's important to test the beans separately to have baseline
values. Additional ingredients (or combinations thereof) may affect nutrient
retention.

 

Thinking ahead to end uses of your results, data obtained from separate
cooking could also be used in calculations of recipes containing the beans.
You should document weights per unit of volume and the yield at various
stages, i.e.:

>Volume of 100 g dry-ready-to-prepare beans =  __ mL

>If beans are soaked: 100 g dry ready-ready-to-prepare beans yield __g
drained soaked beans; which yield __ g cooked beans = __ mL.

>If not soaked: 100 g dry ready-ready-to-prepare beans yields __ g cooked
beans = __ mL 

In a similar manner you should also document the weights and measures of a
recipe and its ingredients at various key stages.

 

Regarding soaking, you will want to duplicate the ambient temperature(s) at
which it's likely to take place in the "real world." 

 

I look forward to your results: there are many (often unsubstantiated)
claims about the benefits of sprouting legumes (and grains) before cooking. 

Possible nutritional effects aside, I assume one of the benefits of soaking
is a shorter cooking time with less fuel. I recall a Journal of Food
Composition and Analysis article some years ago where fuel requirements and
cooking time were reduced by using small pressure cookers for legumes.

 

Regards,

Barbara

 

Barbara Selley, RD

Food Intelligence

Toronto, ON  Canada

 (416) 962 -2884

 

 

  _____  

From: Food Composition Discussion Group
[mailto:[log in to unmask]] On Behalf Of Hettie Schonfeldt
Sent: Friday, May 24, 2013 4:12 PM
To: [log in to unmask]
Subject: Re: *****SPAM***** water for cooking

 

Dear Abebe,

 

Normally we use distilled water for that very reason - remove all variables
not inherent in product eg no condiments such as salt added as well.

 

Regards,
Hettie
-- 



Associate of the Institute of Food, Nutrition and Well-being



Professor: Department of Animal and Wildlife Sciences

University of Pretoria

South Africa

Tel: + 27 (0) 12 348 6649 <tel:+%2027%20(0)%2012%20348%206649> 

Cell: +27 (0) 83 458 2757 <tel:+27%20(0)%2083%20458%202757> 

 

Sent from my iPhone


On 24 May 2013, at 6:59 PM, HIWOT ABEBE <[log in to unmask]> wrote:

Dear all, 

I was working on a project to improve bioavailability of nutrients on
chickpea and haricot bean based Ethiopian diets using traditional household
food preparation techniques like soaking and germination. I will be cooking
the dishes in Canada using food items shipped from Ethiopia and then I will
analyze the nutrient and antinutrient levels. However, I am concerned about
using tap water in Canada. I thought that it will affect the mineral values
of the food. Could anyone share me their thought or articles if I could use
deionized water to solve the issue or other suggestions. 

 

Thanks in advance, 

Hiwot A Haileslassie
PhD candidate

College of Pharmacy & Nutrition
University of Saskatchewan
110 Science Place
Saskatoon, SK, S7N 5C9

Canada 
cell phone: +1 306-715-3659
e mail: [log in to unmask]

 


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