EFFECT OF PROCESSING OF LEGUMES ON CHEMICAL COMPOSITION AND NUTRITIVE VALUE | ||
| Egyptian Journal of Agricultural Research | ||
| Volume 72, Issue 4, December 1994, Pages 1123-1135 PDF (3.43 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejar.1994.454867 | ||
| Authors | ||
| MOHAMED I. SHEHATA1; FAWZY A. SALEM1; EL-SAYED A. MOHAMED2; SAMY M. ABOUEL-MAATI2 | ||
| 1Department of Food Science and Technology, Faculty of Agricultural, Zagazig University, Zagazig, Egypt | ||
| 2Horticultural Research Institute, Agricultural Research Centre, Giza, Egypt | ||
| Abstract | ||
| The chemical composition and nutritional value of the Egyptain legumes seeds soybean, fababean and cowpea before and after soaking and cooking by different methods were studied . Soaking in plain water at room-temperature for 12hrs, cooking under atmospheric pressure and autoclaving decreased the ash, crude prptein, crude fiber, starch content, elements (cu,p, k fe)m and some amino acids i.e. sulfur amino acid and lysine While fat, total sugars free amino nitrogen and most of the non - essential amino acids were increased. Cooked legumes can be considered as a high nutritive food because of their carbohydrate and protein content. | ||
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