Cooking has also some beneficial effects. It improves the appearance and palatability of foods and confers new flavours.
It destroys harmful food-borne microorganisms. Digestibility of foods, particularly of starch improves on cooking as during cooking starch swells and cell walls burst, making it easy for the enzymes in the digestive juices to have access to starch and digest it.
Cooking eggs helps in destroying avidin which is known to bind bitoin and make it unavailable. Heating the legumes also help improve the protein quality.
It destroys harmful food-borne microorganisms. Digestibility of foods, particularly of starch improves on cooking as during cooking starch swells and cell walls burst, making it easy for the enzymes in the digestive juices to have access to starch and digest it.
Cooking eggs helps in destroying avidin which is known to bind bitoin and make it unavailable. Heating the legumes also help improve the protein quality.
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