Effect of Processing On Anti-Nutritional Factors and In Vitro Protein Digestibility of Faba Bean (Vicia Faba)

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Sanaa Ibrahim Abdel Rahim
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University of Khartoum
Four faba bean cultivars; SML, SML 85/1/1, Shambat 616 and Shambat 00106, obtained from Shambat Agriculture Research Station, were used in this study. Proximate composition for the four cultivars was conducted to determine moisture, fat, ash, protein and carbohydrates contents. The four cultivars were subjected to soaking in distilled water for 1, 2 and 3 days, cooking of dry seeds, cooking after soaking in distilled water for 12 h, soaking in salt solution (1.5% NaHCO3, 0.5% NaCO3 and 0.75% citric acid) for 12, 18 and 24 h, dehulling and germination for 2, 4 and 6 days to study their effects on IVPD, tannin and phytic contents. The three cultivars, SML, Shambat 616 and Shambat 00104 were cooked and soaked in sodium bisulphite to study their effect on IVPD. The proximate composition for these four cultivars showed that moisture content ranged from 7.6 to 7.8%,, fat content ranged from 1.2% to 1.7, crude fibre ranged from 5.2% to 8.1%, ash was in the range 3.1%-3.6%, protein fin the range 30.9% to 35.1% and carbohydrate in the range 46.8% to 48.1%. Tannin content for the four cultivars ranged from 0.038% to 0.078 and it was significantly (P،ـ 0.05) reduced after soaking in distilled water for 1, 2 and 3 days. Also tannin, was reduced by dehulling, germination (for 2, 4 and 6 days), cooking of dry seeds and soaked seeds in distilled water and salt solutions. Soaking for 24 h in salt solution effectively reduced tannins. Faba beab cultivars showed phytic acid content in the range of 247.1- 259.2 mg/100g. It was significantly (P،ـ0.05) decreased with time of soaking, by cooking and with time of germination. Dehulling significantly (P،ـ0.o5) increased phytic acid content in all cultivars. The initial in vitro protein digestibility of the four cultivars ranged from 68.6% to 75.1% for the uncooked samples, which increased by dehulling and time of soaking and germination. Germination gave higher values of IVPD. The cooked samples gave a range of 50.7% to 54.8 for IVPD, which is lower compared to the uncooked ones. Cooking after soaking in distilled water for 12 h and salt solution for 12, 18 and 24 h improved the IVPD. The highest IVPD was given by soaking in salt solution for 24 h. The cooked and uncooked seeds of the cultivars SML, Shambat 616 and Shambat 00104 when soaked in sodium bisulphite in different concentrations (0.1, 0.25 and 0.5 M) and for 1, 2, and 3 days, showed a significant (P،ـ 0.05) improvement in IVPD. The in vitro protein digestibility for the uncooked faba bean seeds increased when soaked in 0.1 M sodium bisulphite for one day. Soaked seeds were higher in IVPD compared to unsoaked ones. Generally, the IVPD for the cooked faba bean was improved after soaking before cooking. All salt concentrations improved IVPD, with 0.1 M concentration showing a remarkable improvement.
A thesis submitted to the University of Khartoum in partial fulfillment of the requirements of the degree of Master of Science in Agriculture
Anti-nutritional Factors Protein Digestibility Faba Bean Vicia faba Food Science and Technology University of Khartoum
Sanaa Ibrahim Abdel Rahim, Effect Of Processing On Anti-Nutritional Factors And In Vitro Protein Digestibility Of Faba Bean (Vicia faba). – Khartoum : University of Khartoum, 2004. - 128 P. : illus., 28 cm., M.Sc.