| Abstract: | Two lots of dry faba bean (Viciufubu L.) seeds of different cookabilities were used to prepare Medammis which is considered as a staple food for the majority of the population in Egypt. Seeds were soaked with shaking in a citrate buffer of pH 4.5 containing 0.1 % Rohament P enzyme at 45°C for 12 h. After draining and washing, beans were mixed with distilled water at 1:4 ratio (w/v) and autoclaved at 115°C for 2 h. No obvious differences were observed for the hydration coefficients of beans soaked in presence and/or absence of enzyme. In contrast, cooked beans exhibited appreciable textural differences as assessed objectively for the control and treated samples. Moreover, hard-to-cook beans were softened to the acceptable texture as the five fold of enzyme concentration was applied. Data of quantitative and TLC methods clearly indicated leaching out of sugars as a result of maceration action of middle lamella by means of Rohament P. |
