University of Khartoum

Effect of Soaking and Germination on the Nutritive Value of White Feterita and Faba Bean

Effect of Soaking and Germination on the Nutritive Value of White Feterita and Faba Bean

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Title: Effect of Soaking and Germination on the Nutritive Value of White Feterita and Faba Bean
Author: Fadlalla, Lamya Fadlalla Eltyeb
Abstract: This study was carried out to investigate the effect of soaking and germination for one sample of each sorghum (feterita) and faba bean (agabat) which were purchased from local market in Khartoum. Soakedsamples were prepared by soaking indistilled water and 4%citric acidatroom temperatureand germinated samples were prepared by germinating seedsat(35°C) for feterita and(25°C) forfaba bean by spreading on trays with what man paperfor1,2,3 days and sprayed withdistilled water and 4%citric acid,then all samples were sun dried ,milled and kept in poly ethylene bags at 4°Cfor evaluatingchemical composition, total minerals and its availability, phytic acid, in vitro protein digestibility,phytate phosphorus and non phytate phosphorus. All data were subjected to statistical analysis usingStatistical Package for Social Sciences (SPSS), means were tested by analysisof variance factorial design.The results showed that the chemical composition of feterita and faba bean soaking and germinationin4%citric acid resulted in a significant (P≤0.05) increase in crude protein and available carbohydrates contents compared with distilled water. Soaking feteritain distilled water resulted in a significant (P≤0.05)decrease of total and available phosphoruscontent, while total zinc increased significantly (P≤0.05), butits available decreased significantly (P≤0.05). During germination of feterita the content of iron increased with high availability observed in the sample germinated using 4%citric acid for three day. In faba bean affected by germinationtotal and availability of zinc and ironcontent which were limiting mineral increased significantly (P≤0.05) from0.309(mg/100g) and 49.8(%) for the control, respectively to 0.311 and 63.39 at the third day of germination for zinc and from 3.74 and 6.93 for thecontrol to 3.79 and 11.76 at the third day for iron. In feterita the anti-nutritional factorphytic acid showing a significant (P≤0.05) reduction from 278.6(mg/100g) in the control to250.07in the sample soaked in distilled water and marked reduction to84.16 in sample germinated after soaking in4%citric acid for three days. In faba bean, phytic acid decreased due to soaking and germination from 169.06 in control to 86.16 at the third day of germination. Phytate phosphorous decreased significantly (P≤0.05) in both soaked and germinated feterita and faba bean from 80.24 and 56.34(mg/100g) in the control to 24.41 and 24.81 in the third day of germination respectively. Germinating feterita after soaking in 4%citric acid resulted in high in vitro protein digestibility, 88.45(%) at the third day and 78.93 for faba bean at the third day of germination. In conclusion, soaking and germination of feterita and faba bean enhanced their nutritive value, using 4%citric acid resulted in higher nutritive value compared with distilled water.
URI: http://khartoumspace.uofk.edu/123456789/26327


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