Folate retention in selected processed legumes

The effect of soaking, boiling and pressure cooking on the retention of folates in whole chickpeas (Cicer arietinum) and field peas (Pisum sativum) was investigated. Pressure-cooking allowed significantly higher (p<0.05) retention of folates compared to boiling in both the legumes. Retention of folates in chickpeas was greater than field peas irrespective of the processing procedure used. Leaching into the cooking medium was identified to be the major cause for losses of folates during soaking and cooking. Leaching losses were greater in field peas compared to chickpeas.