Cooking methods affect eating quality, bio-functional components, antinutritional compounds and sensory attributes of selected vegetables

The study aimed to evaluate the effect of boiling, air-frying and microwave methods cooking on phytochemical antinutritional activity some vegetables. Total phenolic content was highest in kale (9.70 mg GAE/g) using air frying carrot (9.15 boiling (5.16 methods. vegetables for 15 min depicted a significant increase total flavonoids. Oxalate were significantly reduced by frying, tannins saponin cooking. A decrease oxalate observed methods, cooking, reduction tomatoes