Amino acid composition and In Vitro digestibility of some Egyptian foods made from faba bean (Vicia faba L)

Youssef, Mohamed M.; Hamza, Mahmoud A.; El-Aal, M.H. Abd; Shekib, Laila A.; El‐Banna, A. A.

doi:10.1016/0308-8146(86)90080-4

Cited by 29 publications

(15 citation statements)

References 10 publications

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“…The different amino acid composition of these parts of the seed was stressed by Marquardt et al [19], and Youssef et al [18]. In both investigated cultivars cotyledons of canned seed contained more amino acids, with the exception of tyrosine (Tables 5 and 6).…”

Section: Amino Acid Contentmentioning

confidence: 94%

“…Ros and Rincon [16] claim that the changes in quantity of amino acid depend on the temperature of autoclaving, while Mutia and Uchida [17] relate them with the length of thermal processing. According to Youssef et al [18], long-lasting thermal treatment reduces exogenous amino acids to drastic degree. Ziena et al [4] applying a constant period of thermal treatment, observed an increase, a constant level, or a decrease in the level of different amino acids in broad bean seeds.…”

Section: Amino Acid Contentmentioning

confidence: 98%

See 1 more Smart Citation

Effect of cultivar and seed maturity on amino acid content in fresh and canned broad bean (Vicia fabav. major)

Lisiewska¹,

Kmiecik

Gębczyński

1999

Nahrung

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The content of dry matter, total nitrogen, and amino acids (except for tryptophan) in fresh and canned broad bean (Vica faba v. major) seeds was determined, in the canned product whole seeds or cotyledons without hull being analysed. Two Dutch bred cultivars, Comprimo RS with large seeds and medium sized Threefoldwhite, were investigated at four stages of maturity defined by the content of dry matter at levels of about 25% (stage I), 30% (II), 35% (III), and 40% (IV). Amino acid content in 100 g fresh weight was similar in the two cultivars, rapidly increasing with maturation. The value of protein expressed by the EAA index was almost the same for the investigated cvs, usually being slightly higher in the case of more mature seeds. Whole seeds from canned product contained slightly less amino acids than the raw material while the EAA index showed similar or slightly lower values for whole seeds than for the raw vegetable. The content of all the amino acids (except for tyrosine) was greater and the EAA indices were higher in the cotyledons of canned broad bean than in whole seeds. Methionine with cystine were the limiting amino acids in fresh and canned seeds.

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Section: Amino Acid Contentmentioning

confidence: 94%

Section: Amino Acid Contentmentioning

confidence: 98%

Effect of cultivar and seed maturity on amino acid content in fresh and canned broad bean (Vicia fabav. major)

Lisiewska¹,

Kmiecik

Gębczyński

1999

Nahrung

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show abstract

“…The chemical composition of pulses is also affected by cooking (Wang, Hatcher, Toews, & Gawalko, 2009;Ziena, Youssef, & El-Mahdy, 1991). The long cooking time, however, reduces the nutritive value of pulses as the levels of some essential amino acids are markedly decreased (Youssef, Hamza, Abdel-Aal, Shekib, & El-Banna, 1986). The present study was aimed at evaluating the effect of domestic cooking on the nutritional and anti-nutritional components of several types of beans and chickpeas.…”

Section: Introductionmentioning

confidence: 97%

Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.)

Wang¹,

Hatcher²,

Tyler

et al. 2010

Food Research International

304

238

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“…Therefore, cooking enables improvement of the nutritional value of pulses. However, over-cooking may decrease nutritional quality due to loss of essential amino acids in pulses (Wang et al 2008(Wang et al , 2010Youssef et al 1986). …”

Section: Chymotrypsin Inhibitor Activitymentioning

confidence: 99%

Changes in levels of enzyme inhibitors during soaking and cooking for pulses available in Canada

Shi

Arntfield

et al. 2017

J Food Sci Technol

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The effects of processing (soaking and cooking) on enzyme inhibitors (a-amylase, trypsin and chymotrypsin inhibitors) in a range of pulses (4 peas, 9 lentils, 3 chickpeas, 2 faba beans and 4 beans) were investigated, using soybean as a control. Analysis of variance indicated that pulse type, treatment and their interaction had significant effects on levels of all enzyme inhibitors. Soybean contained the highest levels of trypsin inhibitory activity (TIA) and chymotrypsin inhibitory activity (CIA) among all seeds. a-Amylase inhibitory activity was absent from peas, lentils, chickpeas and faba beans, but was present in beans and soybean. TIA was found to be low in peas but high in beans. Beans contained relatively high CIA levels followed by chickpeas, lentils, peas and faba beans. Soaking markedly decreased the activity of enzyme inhibitors. Cooking of presoaked seeds was even more effective as greater reductions (78.7-100%) were observed for all pulses. The content of enzyme inhibitors in pulses varied widely, but levels of protease inhibitors were generally lower that those found in soybean. Processing, in particular heat treatments, drastically reduced these levels.

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Amino acid composition and In Vitro digestibility of some Egyptian foods made from faba bean (Vicia faba L)

Cited by 29 publications

References 10 publications

Effect of cultivar and seed maturity on amino acid content in fresh and canned broad bean (Vicia fabav. major)

Effect of cultivar and seed maturity on amino acid content in fresh and canned broad bean (Vicia fabav. major)

Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.)

Changes in levels of enzyme inhibitors during soaking and cooking for pulses available in Canada

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