Effect of time of harvest and cooking on the in vitro digestability of faba bean proteins [Vicia faba]
1989
Ahmed, A.H.R. | Khairi, N.E.A. | Ali, A.E. (Food Research Centre, Khartoum North (Sudan))
The in vitro protein digestibility of faba bean cultivar BF 2/2 harvested from New Halfa and Shambat locations was investigated with respect to plant age at harvest and cooking process. At both localities, the protein content decreased significantly as the harvest was delayed. However, there was an increase in the water soluble proteins (albumin). Cooked Shambat and New Halfa beans gave the highest values of protein digestibility, 93% and 91%, when harvested was at 110 and 120 days after sowing, respectively. Although delayed harvest reduced the protein content, it improved the nutritive value
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