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Amino Acid Composition and Some Antinutritional Factors of Cooked Faba Beans ( Medammis ): Effects of Cooking Temperature and Time
Author(s) -
ZIENA H.M.,
YOUSSEF M.M.,
ELMAHDY A.R.
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb04769.x
Subject(s) - phytic acid , chemistry , food science , cooking methods , trypsin inhibitor , composition (language) , amino acid , leaching (pedology) , trypsin , biochemistry , biology , enzyme , ecology , linguistics , philosophy , soil water
Easy‐and hard‐to‐cook bean seeds were cooked by different heat treatments (100–125°C for 1–12 hr). Amino acid composition, tannins, phytic acid and trypsin inhibitor activity were determined. Almost all essential amino acids declined after cooking. Less than 10% of total tannins were decomposed during cooking, while up to 50% were leached to the cooking liquor. Retention of phytic acid in cooked beans was significantly lower than in cooked bean‐liquor mixtures. Loss of phytic acid due to leaching was much higher for easy‐to‐cook beans than for hard‐to‐cook ones. Apparent retention of trypsin inhibitor activity amounted to about 50%. Optimum heat treatments were 125°C at 1 hr for easy and 120°C at 2 hr for hard‐to‐cook beans.