Effect of Egyptian Cooking Methods of Faba Beans On Its Nutritive Value
Effect of Egyptian cooking methods of faba beans on its nutritive value, dietary protein utilization and iron deficiency anemia. 1. The role of main technological pretreatments.
Plant Foods Hum Nutr 1996 Jan;49(1):83-92
Food Science and Technology Department, Faculty of Agriculture, El-Menofiya University, Shibim El-Kom, A.R. Egypt.
In order to study the effects of main technological pretreatments practised for preparing Egyptian faba bean products, i.e. decortication as well as soaking and germination followed by dehulling on the nutritional value, series of experiments were carried out. Such pretreatments had a significant effect on the changes in the chemical composition of faba beans. The proportion of the removed hulls reached generally about 14%. Data revealed also pronounced improvements on the nutritive value as a result of all studied pretreatments, especially germination being the most effective. Chemical scoring of all determined essential amino acids was > 60, except methionine and cystine showed the lowest score (< 20). Germinated seeds had the highest chemical score for the restricting amino acids beside the lowest GDR value [Grams consumed of product to cover the daily requirements for adult man in protein (63 g) and in energy (2900 kcal)]. All pretreatments caused a significant decrease in the antinutritional factors, especially soaking followed by dehulling, whereas decortication led to a significant increase in phytic acid content.