Journal of Food Technology
ISSN: Online 1993-6036ISSN: Print 1684-8462
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Abstract
Two faba bean cultivars (Hudieba 72 and Bsabir) were used in this study. Chemical investigation of the cultivars showed that they contained about 30% proteins and 3.2 ash. Minerals content (mg/100 g) varied between the cultivars with a maximum value of 35.9, 1037.5, 427.2, 288.6, 207.9, 6.5, 2.7, 0.86, 1.7 and 2.8 for Na, K, Ca, Mg, P, Fe, Mn, Cu, Co and Zn, respectively. Phtic acid and polyphenols as antinutrients ranged from 291.2 to 298.9 and from 322.1 to 388.6 mg/100 g, respectively. Minerals availability (%) varied between the cultivars with a maximum value ranged from 74.3, 12.8, 50.0, 24.2, 8.2, 18.5, 8.3, 21.2, 40.3 and 2.8, for the minerals, respectively. Soaking of the seeds in distilled water for 1, 2 and 3 days significantly (p=0.01) reduced total minerals, phytic acid and polyphenols with a maximum reduction observed after 3 days soaking. However minerals availability was significantly (p=0.01) improved after soaking. Cooking significantly (p=0.01) reduced total minerals, phytic acid and polyphenols contents. However, mineral availability was increased significantly (p=0.01) after cooking.
How to cite this article:
Hagir B.E. , Samia M.A. , Wisal H.I. and H. E. Abdullahi . Antinutritional Factors Content and Minerals Availability in Faba Bean as Affected by Cultivar and Domestic Processing.
DOI: https://doi.org/10.36478/jftech.2005.378.384
URL: https://www.makhillpublications.co/view-article/1684-8462/jftech.2005.378.384