Effect of Egyptian cooking methods of faba beans on its nutritive value, dietary protein utilization and iron deficiency anemia 1. The role of main technological pretreatments

Plant Foods for Human Nutrition

Volumn 49, Issue 1, 1996, Pages 83-92

  Bakr, A A ^a  

^a MENOUFIA UNIVERSITY   (Egypt)

Author keywords

Cooking methods; Faba beans; Iron deficiency; Nutritive value

Indexed keywords

AMINO ACID; PHYTIC ACID; TANNIN DERIVATIVE;

ADULT; ARTICLE; CHEMISTRY; COOKING; EGYPT; FOOD HANDLING; GERMINATION; HUMAN; IRON DEFICIENCY ANEMIA; LEGUME; MALE; MEDICINAL PLANT; METABOLISM; METHODOLOGY; NUTRITIONAL VALUE; PLANT SEED; PROTEIN INTAKE; STANDARD;

ADULT; AMINO ACIDS; ANEMIA, IRON-DEFICIENCY; COOKERY; DIETARY PROTEINS; EGYPT; FABACEAE; FOOD HANDLING; GERMINATION; HUMANS; MALE; NUTRITIVE VALUE; PHYTIC ACID; PLANTS, MEDICINAL; SEEDS; TANNINS;

EID: 0029678055     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/BF01092525     Document Type: Article

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