EFFECT OF COOKING METHODS ON NUTRITIONAL QUALITY OF FABA BEAN
Saker, D., Hamza, A., Abd-Alakhar, M., Bekheit, M., El-Hashimy, F. (2007). EFFECT OF COOKING METHODS ON NUTRITIONAL QUALITY OF FABA BEAN. EKB Journal Management System, 32(6), 4613-4620. doi: 10.21608/jfds.2007.201170
Dina M. Saker; Akila S. Hamza; M. Abd-Alakhar; M. A. A. Bekheit; Ferial S. A. El-Hashimy. "EFFECT OF COOKING METHODS ON NUTRITIONAL QUALITY OF FABA BEAN". EKB Journal Management System, 32, 6, 2007, 4613-4620. doi: 10.21608/jfds.2007.201170
Saker, D., Hamza, A., Abd-Alakhar, M., Bekheit, M., El-Hashimy, F. (2007). 'EFFECT OF COOKING METHODS ON NUTRITIONAL QUALITY OF FABA BEAN', EKB Journal Management System, 32(6), pp. 4613-4620. doi: 10.21608/jfds.2007.201170
Saker, D., Hamza, A., Abd-Alakhar, M., Bekheit, M., El-Hashimy, F. EFFECT OF COOKING METHODS ON NUTRITIONAL QUALITY OF FABA BEAN. EKB Journal Management System, 2007; 32(6): 4613-4620. doi: 10.21608/jfds.2007.201170

EFFECT OF COOKING METHODS ON NUTRITIONAL QUALITY OF FABA BEAN

Journal of Food and Dairy Sciences
Article 3, Volume 32, Issue 6, June 2007, Page 4613-4620  XML PDF (623.07 K)
Document Type: Original Article
DOI: 10.21608/jfds.2007.201170
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Authors
Dina M. Saker1; Akila S. Hamza1; M. Abd-Alakhar2; M. A. A. Bekheit2; Ferial S. A. El-Hashimy2
1Regional Center For Food and Feed, Agriculture Research center, Cairo, Egypt.
2Food Science and technology, Faculty of Agriculture, Cairo university.
Abstract
     Faba bean products ,i.e., Medammis, Bissara, Nabet soup, Falafel, green faba bean and cooked green faba bean were evaluated for its nutritional value . The obtained results revealed that green faba bean and cooked green faba bean contained the highest amount of tannins and phytic acid followed by dry faba bean , while Falafel and Bissara products showed the lowest contents. Green faba bean and dry faba bean showed the highest contents of trypsin inhibitor followed by cooked green faba bean, while other products showed the lowest contents. The results also indicated that Falafel, Bissara and dry faba bean showed the highest values of essential and non essential amino acids followed by Nabet soup, then Medammis, while cooked and uncooked green faba beans showed the lowest values. Concerning protein utilization, the obtained results indicated that Bissara, Falafel and Nabet soup products showed the highest values of TD, BV and NPU, while cooked green faba bean , green faba bean and Medammis  products showed the lowest values . These obtained results revealed that the pretreatments practiced for preparation of these products and cooking method were found to have great effect on antinutrional  factors and substantialy on the nutritive value of the products.
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