Loss of percentage by cooking


Loss of percentage by cooking
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 Effect of Soaking, Germination, and Cooking: Percentage Loss of Polyphenols of Four Indian Pulses

Percentage loss of tannin on:
Tannin
Soaking
Germination
Cooking
(mg/100 g)
24 hours
24-28 hours
Raw
Germinated
Chick-pea
179 + 21
50
3-8
70
75
Pigeon-pea
996 + 93
50
3-10
60
75
Green gram
612 + 53
25
20-25
70
76
Black gram
861 + 92
25
10-25
70
77

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