Journal article

Pulses for Human Health: Changes in Isoflavone and Saponin Content with Preparation and Cooking

Simone Rochfort, Vilnis Ezernieks, Nathan Neumann, Joe Panozzo

Australian Journal of Chemistry | CSIRO PUBLISHING | Published : 2011


Pulses are the seeds of legumes that are used for human consumption and include peas, beans, lentils, chickpeas, and faba beans. The bioactivity of pulse metabolites, including isoflavones and saponins, has been the subject of considerable research. However, there has been less consideration regarding the effect of cooking on these potentially beneficial phytochemicals. In this study the changes in concentration of isoflavones and saponins in 13 varieties of pulse including field pea, chickpea, and lentil is studied in whole seed, hydrated seed, and cooked seed. It was found that the concentration of isoflavones studied (genistein, daidzein, formononetin, and biochanin A) was highest in chic..

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