Faba beans (Vicia faba L.) and their role in the human diet
1986
Askar, A.
A major review discusses the producton, chemical composition, and use of faba beans as a nutritional food for the human diet. Topics include: popular methods for preparing faba beans in the Middle East (stewing; cooking; bean cakes); nutritional studies on faba beans concerning their content of protein, amino acids, starch, and oligosaccharides; air-classification techniques; flatus-producing factors; and other characteristics of faba beans (protease inhibitors; lectins/hemagglutinins; tannins; phytate (phytins); and favism-inducing factors). Compositional data are presented in 8 tables.
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