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Studies on egyptian broad bean seeds. III. Germinated and blanched broad beans
Author(s) -
Salem S. A.,
Hegazi S. M.
Publication year - 1973
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740240407
Subject(s) - vicia faba , germination , starch , sugar , composition (language) , food science , chemistry , biology , botany , agronomy , linguistics , philosophy
The changes in composition of germinated bean ( Vicia faba ) soup during preparation are demonstrated. Starch content showed a marked decrease while protein decreased only slightly. The sugar content and the majority of the amino acids showed an increase in composition.