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.

  • A. A. Bakr
  • Published 1996 in Plant foods for human nutrition

Abstract

In order to study the effects of main technological pretreatments practised for preparing Egyptian faba bean products, i.e. decortication as well as soaking and germination followed by dehulling on the nutritional value, series of experiments were carried out. Such pretreatments had a significant effect on the changes in the chemical composition of faba… (More)

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Cite this paper

@article{Bakr1996EffectOE, title={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.}, author={A. A. Bakr}, journal={Plant foods for human nutrition}, year={1996}, volume={49 1}, pages={83-92} }