Effect of cooking on anti-nutritional factors and in vitro protein digestibility (IVPD) of faba bean grown with different nutritional regimes

A field experiment was carried out to study the effect of cooking on IVPD and anti-nutritional factors of mycorrhizal-inoculated, phosphorus- and sulphur- fertilized faba bean plants. The results indicated that cooking significantly increased protein digestibility for the control and all treated samples. The increased IVPD was a consequence of significant reduction in antinutritional factors (tannins and phytic acid).