Effect of soaking in alkali on tannin content and in vitro protein digestibility of faba bean cultivars [Vicia faba]
1993
Babiker, E.E. | El Tinay, A.H. (University of Khartoum, Shambat (Sudan). Faculty of Agriculture, Department of Biochemistry)
Investigation of two faba bean (Vicia faba L.) cultivars showed that the tannin content of untreated seeds was 0.08 and 0.07 for 317/99/98 and Giza 402, respectively. Their in vitro protein digestibilities (IVPD) were similar (80.7 and 81.5, respectively). Extractable tannin content was markedly reduced by incubating whole seeds in NaOH or KOH solutions for up to 24 hours at 30 degrees Centigrade or for up to 20 min. at 100 C. With both cultivars, the percentage of tannin extracted increased with time, temperature and alkali concentration, and this was coupled with an increase in the percentage of IVPD. The degree of change in tannin extractability and IVD for both cultivars was similar. Conditions have been established which combine a low energy input, short time treatment with a high protein digestibility of the treated grain
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