Cooking losses of Riboflavin and Total B6

Cooking Losses of Riboflavin and Total B6


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Cooking Losses of Riboflavin and Total B6 Content of Dhals/pulses

Riboflavin
Total B6
Dhals
mg per 100 g
Cooking loss (%)
mg per 100 g
Cooking loss (%)
Chick-pea
0.23
35.0
0.38
15.2
Pigeon-pea
0.25
17.8
0.32
13.2
Green gram
0.24
14.8
0.31
12.9
Black gram
0.25
13.2
0.24
12.8
Effect of Cooking on Ionizable Iron

Percentage of ionizable iron at pH 7.5
Type of process
Raw
Processed
Cooking

Rice
9.1
10.6
Pigeon-pea dhal
16.0
16.0
Baking

Phulka (whole wheat)
3.5
3.6
Phulka (refined flour)
8.2
9.2
Bread (whole wheat)
4.3
9.7
Bread (refined flour)
8.2
20.7
Fermentation

Idli
2.5
2.5
Wheat flour dough
6.0
6.9

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