Sì, ma i legumi richiedono delle accortezze prima della cottura.vorrei sapere se qualcuno ha mai provato a cuocere i ceci sottovuoto
5. Results and discussion ha scritto:In order to see an effect on reduction in PHA, it was necessary to cook at a temperature >80°C. Hence, a process for producing bean flours using extrusion at 85°C was chosen to optimise the quality of bean flour.
5.1. Lectins as active phytohemagglutinin (PHA) by ELISA ha scritto:It appears that cooking beans to the point where they may be considered edible is more than sufficient to destroy virtually all of the hemagglutinating activity of lectins (Deshpande & Singh, 1991). Our results showed that high-temperature extrusion may not be necessary since a temperature of 85°C is sufficient to reduce lectincontent significantly as well as have the potential to retain desirable sensory attributes of bean flours.