Effect of processing and cooking on the antinutritional factors of faba bean (Vicia faba)

Food Chemistry

Volumn 43, Issue 5, 1992, Pages 383-385

  Sharma, Alka ^a   Sehgal, Salil ^a  

^a CCS HARYANA AGRICULTURAL UNIVERSITY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

LECTIN; PHYTIC ACID; SAPONIN; WATER;

AUTOCLAVE; BEAN; COOKING; FOOD PROCESSING; GERMINATION; LEGUME; NONHUMAN; NOTE; NUTRITIONAL VALUE;

PHASEOLUS (ANGIOSPERM); VICIA FABA;

EID: 0026525883     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/0308-8146(92)90311-O     Document Type: Article

References (12)

1. An evaluation of phytate, zinc, copper, iron and manganese content and availability from soya based textured vegetable protein, meat substitutes or meat extrudes
2. A method for the determination of sapogenin and saponin contents in soyabeans
3. Effect of heat treatment on trypsin inhibitor and haemagglutinin activities of winged bean
4. Phytohaemagglutinins in the winged beans (Psophocarpus tetragonolobus)
5. Antinutritional factors in moth bean (Vigna aconitifolia): Varietal differences and effects of methods of domestic processing and cooking
6. Saponins in food—Their physiological and nutritional significance
7. Photometric determination of the haemagglutinating activity of soybean and crude soybean extracts
8. Changes in phytase activity of phytate during germination of two faba bean cultivars
9. Effect of germination of trypsin inhibitor and haemagglutinating activities in Phaseolus vulgaris
10. Distribution of phosphorus and phytate in some Nigerian varieties of legumes and some effects of processing
11. Biological and physiological factors in soybean