Amino acid composition and In Vitro digestibility of some Egyptian foods made from faba bean (Vicia faba L) |
| |
| Affiliation: | 1. Department of Physiology, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand;2. Division of Physical Science, Faculty of Science and Technology, Huachiew Chalermprakiet University, Samutprakarn 10540, Thailand;3. Department of Anatomy, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand;4. Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Ramkhamhaeng University, Bangkok 10240, Thailand;1. IRCCS Casa Sollievo della Sofferenza, CSS-Mendel Institute, San Giovanni Rotondo, Italy;2. Dept. of Biological and Environmental Sciences, University of Messina, Messina, Italy;3. Section of Neurosciences, Dept. of Medicine and Surgery, University of Salerno, Salerno, Italy |
| |
| Abstract: | Faba beans were cooked to prepare four different dishes—Medammis, Falafel, Bissara and Nabet Soup—that are widely consumed in many Middle Eastern Countries, especially in Egypt. Amino acid composition and in vitro digestibility were determined and compared to raw beans. Severe heat-processing markedly decreased some essential amino acids, especially phenylalanine, cystine, methionine and tryptophan. Protein scores were 38·1, 21·2, 39·3, 33·7 and 42·4 for raw faba beans, Medammis, Falafel, Bissara and Nabet Soup, respectively. Cooking resulted in an appreciable increase in the in vitro digestibility which amounted to 98·4% for Nabet Soup, being close to that of casein (99·6%). The in vitro digestibility values were 75·9%, 92·7%, 85·0% and 97·2% for raw beans, Medammis, Falafel and Bissara, respectively. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
