Effects of gamma irradiation and/or cooking on nutritional quality of faba bean (Vicia faba L.) cultivars seeds

Journal of Food Science and Technology

Volumn 51, Issue 8, 2014, Pages 1554-1560

  Osman, Asha Mohamed Ali ^a   Hassan, Amro B ^b   Osman, Gammaa A M ^b   Mohammed, Nagat ^b   Rushdi, Mohamed A H ^c   Diab, Eiman E ^b   Babiker, Elfadil E ^a  

^a UNIVERSITY OF KHARTOUM   (Sudan)

^b National Center for Research Sudan   (Sudan)

^c Sudanese Atomic Energy Commission (SAEC)   (Sudan)

Author keywords

Antinutritional factors; Cooking; Faba bean; Gamma irradiation; Protein digestibility

Indexed keywords

COOKING; FLAVONOIDS; GAMMA RAYS; IRRADIATION; PROTEINS; TANNINS;

ANTI-NUTRITIONAL FACTORS; CHEMICAL COMPOSITIONS; FABA BEANS; GAMMA IRRADIATION; IN VITRO PROTEIN DIGESTIBILITIES (IVPD); NUTRITIONAL QUALITIES; PROTEIN DIGESTIBILITY; PROXIMATE COMPOSITIONS;

THERMAL PROCESSING (FOODS);

VICIA FABA;

EID: 84905039268     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-012-0662-7     Document Type: Article

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