Effects of cooking methods on thiamin and riboflavin contents of chicken meat

Nutrient retention in foods after earth-oven cooking compared to other forms of domestic cooking

“…Chicken meat cooked by microwave oven retained a higher percentage of thiamin than the oven-roasted or earth-oven cooked chicken. This retention value of 61% in whole chicken and 64% in cooked separable lean of chicken was comparable to the retention of 63.5% reported by Al- Khalifa and Dawood (1993) in microwave cooked dark muscles of chicken. The trend of a higher retention of thiamin in microwave-cooked meat than conventionally cooked ones was also reported by Hall and Lin (1981), AlKhalifa and Dawood (1993) and Uherova et al (1993).…”

“…Since then there has been continuous research on the retention of vitamins on different types of cooking. Some of these studies include work by Ang et al (1975), Benterud (1977), Hall and Lin (1981), Warthesen et al (1984), Bertelsen et al (1988), Nagra and Khan (1988), RummKreuter and Demmel (1990), El-Shimi (1992), Al-Khalifa and Dawood (1993), Uherova et al (1993), Hill (1994), Selman (1994), Ryley and Kajda (1994) and Rahmani and Muller (1996). Abbreviations: e/oven: earth-oven; HPLC: high performance liquid chromatograph; L/chops: lamb chops; m/wave: microwave; na: not analyzed; o/roast: oven roast Although conservation of nutrients is a major consumer concern related to food preparation, there has not been any research conducted to study the retention of nutrients in foods cooked in an earth-oven, which is a very popular traditional food preparation method in the Pacific Islands.…”

Nutrient retention in foods after earth-oven cooking compared to other forms of domestic cooking

“…Scientific literature contains results showing that nutrient losses differ for different nutrients and cooking methods. Some of the studies dealing with nutrient losses include work by researchers such as Hall and Lin (1981), Klein et al (1981), Bertelsen et al (1988), Unklesbay (1988), Kimura and Itokawa (1990), Rumm-Kreuter and Demmel (1990), Somogyi (1990), Dignos et al (1992), El-Shimi (1992), Wanasundera and Ravindran (1992), Al-Khalifa and Dawood (1993), Uherova et al (1993) and Thed and Phillips (1995). Numerous researches have been carried out on vitamins and minerals; however, research on effects of cooking on proximate nutrients is uncommon.…”

Nutritional Profile of Kuwaiti Composite Dishes: Minerals and Vitamins

“…For the rest of the dishes, the thiamine values were generally lower than the values of the vitamin in the individual ingredients constituting the recipes, probably due to the prolonged heating of the different cooking methods (Al-Khalifa and Dawood, 1993). The content of riboflavin (mg/100 g), vitamin B2, was relatively high in Elba (0.855) and Qours Okaili (0.176), mostly due to the higher amounts of whole milk in the recipe, and in Hameset Rubyan and Kofta partly due to the green vegetables, including coriander in Hameset Rubyan and parsley in Kofta.…”