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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
Bakr AA.
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.
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