Effect of processing on vicine/convicine content of broad bean Vicia faba as causative of favism (in Iraq)
1983
Al-Toraihy, F.A.
This study was conducted to determine the content of vicine/convicine in broad beans. These pyrimidine glucosides are thought to cause favism, the hemolytic anemia resulting from ingestion of broadbeans in some people. The effect of varieties, stage of maturity, home and industrial processing on the content of total pyrimidine were studied and it showed that the local varieties had much lower glucoside content than the foreign varieties, the green pod stage was rich in pyrimidine glucosides and it could be hazardous to young children. Seed soaking in distilled water and alkali solution, normal cooking or microwave cooking, the dialysis of broad bean flour in distilled water from 3 to 48 hrs., irradiation of broad beans at 250-2500 rad, resulted in a reduction of pyrimidine glucosides
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