The effect of cooking, autoclaving and germination on the nutritional quality of faba beans

The nutritive value of raw, cooked, autoclaved and germinated faba bean was evaluated. Heat processing and germination, resulted in significant reduction in stachyose, tannins, phytic acid, vicine, trypsin inhibitor and haemagglutinin activity. Germination was more effective in reducing stachyose than heat processing. Heat processing was more effective in reducing the tannins, trypsin inhibitor and haemagglutinin activity. Heat processing and germination did not affect the total essential amino acids. Heat processing increased the contents of leucine, threonine and histidine. Sulphur containing amino acids were the first limiting amino acids, while valine was the second limiting one. The in-vitro protein digestibility and PER value of faba bean were improved by heat processing and germination. Pyridoxine, pantothenic acid and riboflavin were more stable to heat processing than niacin and thiamine. The retention of B-group vitamins in germinated faba bean was higher than in heat treated faba bean. There was a slight change in the mineral content by the heat processing with the exception of K and Ca. Germinated faba bean showed noticeable decreases in the contents of Na, K, Cu, Mn and Mg and increases in Zn and Fe.