Effects of dehulling, soaking and germination on chemical composition, mineral elements and protein patterns of faba beans (Vicia faba L.)

Effect of radiation and soaking on trypsin inhibitor and protein content of chickpea (Cicer arientinum L.)

“…A decrease in starch content and increases in non-protein nitrogen during soaking of Fenugreck seeds was observed by EL-SHIMI et al [20]. Although no change in the electrophoretic pattern was detected, soaking beyond 12 h lead to the disappearance of one of the protein bands [21]. Radiation treatment is known to affect little the total protein content of food materials, however, it has been shown to result in structural changes in the enzyme-protein in aqueous solutions both in size and charge properties E221.…”

Nutritional Quality and Sensory Acceptability of Akara Prepared from Germinated Tepary Beans

“…In uncooked akara, the slight decrease in protein may have been caused by the concomitant effect of soaking and dehulling the beans. Removing seed coats and soaking have been reported to decrease protein content (Youcef et al, 1987;Cabral, 1987;Kakade and Evans, 1966). In cooked akara, protein varied from 12.05% to 14.36% and was similar to that reported by McWatters and Brantley (1982).…”

Protein and starch digestibility of faba bean in dependence on processing and cooking methods

“…Sprouting of soaked seeds also caused a significant in-crease of protein digestibility. Germination of soaked faba bean reduced the ratio of high molecular weight protein to low molecular weight protein [9]. The action of hydrolytic enzymes during germination may also be responsible for increase in protein digestibility.…”