Effects of gamma irradiation and/or cooking on nutritional quality of faba bean (Vicia faba L.) cultivars seeds
The effect of gamma irradiation (0.5 and 1.0 kGy) and/or cooking on the proximate composition, mineral content, tannin content, phytic acid content and the in vitro protein digestibility (IVPD) of two Sudanese faba bean cultivars (BB7-S1 and SH-S2) was investigated in the present study. The results...
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| Veröffentlicht in: | Journal of food science and technology 2014-08, Vol.51 (8), p.1554-1560 |
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| creator | Osman, Asha Mohamed Ali Hassan, Amro B. Osman, Gammaa A. M. Mohammed, Nagat Rushdi, Mohamed A. H. Diab, Eiman E. Babiker, Elfadil E. |
| description | The effect of gamma irradiation (0.5 and 1.0 kGy) and/or cooking on the proximate composition, mineral content, tannin content, phytic acid content and the in vitro protein digestibility (IVPD) of two Sudanese faba bean cultivars (BB7-S1 and SH-S2) was investigated in the present study. The results obtained revealed that gamma irradiation and/or cooking treatments have slight effect in chemical composition and mineral content, while they caused significant (
P
≤ 0.05) reduction on tannin content for both cultivars. Cooking of faba bean seeds also insignificantly (
P
≤ 0.05) reduced phytic acid content for both cultivars, while irradiation process and/or cooking had fluctuated effect. For both cultivars, irradiation of seeds and/or cooking increased the in vitro protein digestibility (IVPD), with maximum value of IVPD (79.97%) obtained for cultivar BB7-S1. The results indicate that the treatments used in this study might improve the nutritive quality of faba bean seed due to reduction in antinutritional factors with a concomitant increase in IVPD |
| doi_str_mv | 10.1007/s13197-012-0662-7 |
| format | Article |
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P
≤ 0.05) reduction on tannin content for both cultivars. Cooking of faba bean seeds also insignificantly (
P
≤ 0.05) reduced phytic acid content for both cultivars, while irradiation process and/or cooking had fluctuated effect. For both cultivars, irradiation of seeds and/or cooking increased the in vitro protein digestibility (IVPD), with maximum value of IVPD (79.97%) obtained for cultivar BB7-S1. The results indicate that the treatments used in this study might improve the nutritive quality of faba bean seed due to reduction in antinutritional factors with a concomitant increase in IVPD</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-012-0662-7</identifier><identifier>PMID: 25114347</identifier><language>eng</language><publisher>India: Springer India</publisher><subject>Acids ; Agricultural commodities ; Agriculture ; Carbohydrates ; Cereals ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Cooking ; Cultivars ; Dietary minerals ; Dosimetry ; Food irradiation ; Food Science ; Gamma rays ; Irradiation ; Legumes ; Methods ; Nitrogen ; Nutrition ; Nutrition research ; Nutritive value ; Original ; Original Article ; Proteins ; Radiation ; Seeds ; Specialty products ; Studies ; Tannins</subject><ispartof>Journal of food science and technology, 2014-08, Vol.51 (8), p.1554-1560</ispartof><rights>Association of Food Scientists & Technologists (India) 2012</rights><rights>Association of Food Scientists & Technologists (India) 2014</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c470t-cf9e83813c699ac3d9423737dd3dfccf934de3338bf24dd181a99efe1553ddd13</citedby><cites>FETCH-LOGICAL-c470t-cf9e83813c699ac3d9423737dd3dfccf934de3338bf24dd181a99efe1553ddd13</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4108669/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4108669/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,723,776,780,881,27901,27902,41464,42533,51294,53766,53768</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/25114347$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Osman, Asha Mohamed Ali</creatorcontrib><creatorcontrib>Hassan, Amro B.</creatorcontrib><creatorcontrib>Osman, Gammaa A. M.</creatorcontrib><creatorcontrib>Mohammed, Nagat</creatorcontrib><creatorcontrib>Rushdi, Mohamed A. H.</creatorcontrib><creatorcontrib>Diab, Eiman E.</creatorcontrib><creatorcontrib>Babiker, Elfadil E.</creatorcontrib><title>Effects of gamma irradiation and/or cooking on nutritional quality of faba bean (Vicia faba L.) cultivars seeds</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>The effect of gamma irradiation (0.5 and 1.0 kGy) and/or cooking on the proximate composition, mineral content, tannin content, phytic acid content and the in vitro protein digestibility (IVPD) of two Sudanese faba bean cultivars (BB7-S1 and SH-S2) was investigated in the present study. The results obtained revealed that gamma irradiation and/or cooking treatments have slight effect in chemical composition and mineral content, while they caused significant (
P
≤ 0.05) reduction on tannin content for both cultivars. Cooking of faba bean seeds also insignificantly (
P
≤ 0.05) reduced phytic acid content for both cultivars, while irradiation process and/or cooking had fluctuated effect. For both cultivars, irradiation of seeds and/or cooking increased the in vitro protein digestibility (IVPD), with maximum value of IVPD (79.97%) obtained for cultivar BB7-S1. The results indicate that the treatments used in this study might improve the nutritive quality of faba bean seed due to reduction in antinutritional factors with a concomitant increase in IVPD</description><subject>Acids</subject><subject>Agricultural commodities</subject><subject>Agriculture</subject><subject>Carbohydrates</subject><subject>Cereals</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Cooking</subject><subject>Cultivars</subject><subject>Dietary minerals</subject><subject>Dosimetry</subject><subject>Food irradiation</subject><subject>Food Science</subject><subject>Gamma rays</subject><subject>Irradiation</subject><subject>Legumes</subject><subject>Methods</subject><subject>Nitrogen</subject><subject>Nutrition</subject><subject>Nutrition research</subject><subject>Nutritive value</subject><subject>Original</subject><subject>Original Article</subject><subject>Proteins</subject><subject>Radiation</subject><subject>Seeds</subject><subject>Specialty products</subject><subject>Studies</subject><subject>Tannins</subject><issn>0022-1155</issn><issn>0975-8402</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNp1UUtLHTEUDtJSxfoDuikBN-1iNCfJTCYbQcRH4UI3bbfh3Dxuo3MnmswI_vvmMiq6aDbJOd_j5PAR8gXYCTCmTgsI0KphwBvWdbxRe-SAadU2vWT8Q30zzhuAtt0nR6XcsnoEVz1nn8g-bwGkkOqApMsQvJ0KTYFucLtFGnNGF3GKaaQ4utOUqU3pLo4bWjvjPOW4w3CgDzMOcXraSQOuka49jvTbn2gjLo3VyXdq52GKj5gLLd678pl8DDgUf_R8H5LfV5e_Lm6a1c_rHxfnq8ZKxabGBu170YOwndZohdOSCyWUc8IFW1EhnRdC9OvApXPQA2rtg6_rCldrcUjOFt_7eb31zvpxyjiY-xy3mJ9MwmjeI2P8azbp0UhgfdfpanD8bJDTw-zLZG7TnOvaxUArVQ-t4qKyYGHZnErJPrxOAGZ2MZklJlNjMruYjKqar2-_9qp4CaUS-EIoFRo3Pr8Z_V_Xf5lVnpo</recordid><startdate>20140801</startdate><enddate>20140801</enddate><creator>Osman, Asha Mohamed Ali</creator><creator>Hassan, Amro B.</creator><creator>Osman, Gammaa A. 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M.</au><au>Mohammed, Nagat</au><au>Rushdi, Mohamed A. H.</au><au>Diab, Eiman E.</au><au>Babiker, Elfadil E.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of gamma irradiation and/or cooking on nutritional quality of faba bean (Vicia faba L.) cultivars seeds</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2014-08-01</date><risdate>2014</risdate><volume>51</volume><issue>8</issue><spage>1554</spage><epage>1560</epage><pages>1554-1560</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>The effect of gamma irradiation (0.5 and 1.0 kGy) and/or cooking on the proximate composition, mineral content, tannin content, phytic acid content and the in vitro protein digestibility (IVPD) of two Sudanese faba bean cultivars (BB7-S1 and SH-S2) was investigated in the present study. The results obtained revealed that gamma irradiation and/or cooking treatments have slight effect in chemical composition and mineral content, while they caused significant (
P
≤ 0.05) reduction on tannin content for both cultivars. Cooking of faba bean seeds also insignificantly (
P
≤ 0.05) reduced phytic acid content for both cultivars, while irradiation process and/or cooking had fluctuated effect. For both cultivars, irradiation of seeds and/or cooking increased the in vitro protein digestibility (IVPD), with maximum value of IVPD (79.97%) obtained for cultivar BB7-S1. The results indicate that the treatments used in this study might improve the nutritive quality of faba bean seed due to reduction in antinutritional factors with a concomitant increase in IVPD</abstract><cop>India</cop><pub>Springer India</pub><pmid>25114347</pmid><doi>10.1007/s13197-012-0662-7</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Acids Agricultural commodities Agriculture Carbohydrates Cereals Chemistry Chemistry and Materials Science Chemistry/Food Science Cooking Cultivars Dietary minerals Dosimetry Food irradiation Food Science Gamma rays Irradiation Legumes Methods Nitrogen Nutrition Nutrition research Nutritive value Original Original Article Proteins Radiation Seeds Specialty products Studies Tannins |
| title | Effects of gamma irradiation and/or cooking on nutritional quality of faba bean (Vicia faba L.) cultivars seeds |
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