A/P Choo Wee Sim Feature Alert in The Star!

Parkia speciosa, commonly known as petai, is a traditional ingredient widely consumed across Malaysia and Indonesia. Known for its strong aroma and unique taste, petai is typically prepared using a variety of cooking methods. While it has been long valued in traditional diets, limited research has been conducted to understand how cooking affects its nutritional and functional properties.

A recent study led by Associate Professor Choo Wee Sim from the School of Science, Monash University Malaysia, has uncovered how different cooking methods impact the phytochemical content, antioxidant capacity, and antibacterial properties of petai. The findings, which have been featured in The Star under its STARHEALTH: Food for Thought section and published in the journal Plant Foods for Human Nutrition, highlight the vital link between culinary practice and bioactive compound preservation.

The research was a collaborative effort involving alumni Lakeisha Fidelia Limas and Dr. Ethel Jeyaraj, along with Associate Professor Ng Khuen Yen from the School of Pharmacy. Together, the team investigated three commonly used cooking methods — boiling, steaming and microwaving — to determine which best preserves the bioactive compounds in petai. Their findings reveal that certain methods significantly reduce beneficial phytochemicals, while others retain or even enhance their presence.