Cooking with EDTA reduces nutritional value of Vicia faba beans
نویسندگان
چکیده
منابع مشابه
Evaluation of Nutritional Value of Vicia Faba Residues Processed With Some Chemical Compounds Using In Vitro and Nylon Bag Techniques
This research was conducted to evaluate the nutritional value of vicia faba residues processed with some chemical compounds using in vitro and nylon bag techniques. Treatments included unprocessed vicia faba residues (control) and processed with water (2.5 lit/kg DM), calcium oxide (160 g/kg DM), hydrogen peroxide (57 ml/kg DM) and sodium hydroxide (50 g/kg DM). The chemical composition o...
متن کاملNutritional evaluation of dehulled faba bean (Vicia faba cv. Fiord) in feeds for weaner pigs
________________________________________________________________________________ Abstract The objective of this experiment was to determine whether faba bean could successfully be used in feeds for weaner pigs in the period 10 to 25 kg liveweight. An experiment was conducted using 48 weaner pigs (average weight 10 ± 0.42 kg) to determine the nutritive value of dehulled faba bean meal (Vicia fab...
متن کاملNutritional Assessment of Raw and Processed Faba Bean (Vicia faba L.) Cultivar Major in Growing Rats
We tested the effects of several processing methods on the nutritional value of faba beans. Nutritional assessment was based on chemical analyses of legume protein content and on the digestive and metabolic utilization in rats. Protein content in Vicia faba (V. faba) was 28%, and the supply of essential amino acids, except for sulfur-containing acids, was sufficient to cover the rat’s nutrition...
متن کاملFolate content in faba beans (Vicia faba L.)—effects of cultivar, maturity stage, industrial processing, and bioprocessing
Faba beans are an important source of folate and commonly consumed in Egypt. This study examined the effects of Egyptian industrial food processing (e.g., canning and freezing), germination, cultivar, and maturity stages on folate content, with the aim to develop a candidate functional canned faba bean food with increased folate content. The folate content in four cultivars of green faba beans ...
متن کاملVicia faba agglutinin, the lectin present in broad beans, stimulates differentiation of undifferentiated colon cancer cells.
BACKGROUND Dietary lectins can alter the proliferation of colonic cells. Differentiation is regulated by adhesion molecules which, being glycosylated, are targets for lectin binding. AIMS To examine the effects of dietary lectins on differentiation, adhesion, and proliferation of colorectal cancer cells. METHODS Differentiation was assessed in three dimensional gels, adhesion by aggregation...
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ژورنال
عنوان ژورنال: Biotechnology Reports
سال: 2019
ISSN: 2215-017X
DOI: 10.1016/j.btre.2019.e00322