Effect of germination process on nutrients and phytochemicals contents of faba bean (Vicia faba L.) for weaning food preparation
| Autor: | Hagos Hailu Kassegn, Teklebrhan Welday Atsbha, Lijalem Tareke Weldeabezgi |
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| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: | |
| Zdroj: | Cogent Food & Agriculture, Vol 4, Iss 1 (2018) |
| Druh dokumentu: | article |
| ISSN: | 2331-1932 23311932 |
| DOI: | 10.1080/23311932.2018.1545738 |
| Popis: | Faba bean is an important cheap source of legume protein, which can be used as a substitute for animal protein and used to produce weaning food. Two levels of germination duration were applied and mixture design was used to prepare the weaning food flours of roasted barley, germinated faba bean, and carrot powder. The flour ratios used were barley 50–70%, faba bean 25–35%, and carrot 5–15%. A significant decrease in condensed tannin was observed during germinations (11.13–4.5 mg/100 g for 48 h and to 2.26 mg/100 g after 72 h). After 72 h of germination its protein content increased by 3–4%, carotenoid content from 0.051 to 0.085 mg/g and the Fe and Zn mineral content increased significantly. Crude protein content of the weaning food ranged from 15.1% to 16.25%. The iron content of the raw faba bean, 48-h germinated faba bean and 72-h germinated faba bean, carrot powder, flour blends and control was 6.60, 6.75, 6.82, 3.60, 4.39 and 2.90 mg/100 g, respectively. Germination process improved the nutrient and reduced tannin contents of the prepared flours. |
| Databáze: | Directory of Open Access Journals |
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