Pantothenic Acid and Biotin Retention in Cooked Legumes

ABSTRACTSamples of legumes were analyzed raw for panfothenic acid and biotin. Pooled samples were prepared in one of three cooking times: 20, 90 or 150 min. For each cooking time legumes were presoaked with a short or long soak treatment. Average pantothenic acid retention in those cooked 20 min was 76% without pre‐soak, 33% for short, and 44% for long soak. Biotin retention was 95% without pre‐soak, 86% for short and 90% for long soak. In the 90 min group, retention differed between short soak and long soak for pantothenic acid (40% vs 58%), but not for biotin (98% vs 92%). No difference (P > 0.05) occurred in retention between short soak and long soak in the 150 min group for either nutrient. Biotin losses were minimal compared to pantothenic acid and methods of preparation could affect vitamin retention in legumes.