| Titles |
|
English :
|
Nutritive Value of Some Raw Legumes and Processing and
The Potential Effect on Human Health
|
|
Arabic :
|
القيمة الغذائية لبعض البقول النيئة وبعد عمليات التصنيع
واحتمال الاستفادة لصحية الانسان
|
|
| Abstract |
This work aims to investigate the potential benefits of using some common legumes (faba bean,chickepea,lentils,lupins and fenugreek seeds for human health. The study extended. To the effect of soaking/germinating and/or soaking/cooking process of legume seeds on the nutritive values,minerals,vitamin (A,C and E) and plant bioactive component (isoflavone)
The results of this research indicated that soaking/germination process of legume seeds lead to increase the nutritive values (protein,and minerals) as well as vitamin A,C,E and bioactive isoflavone more than soaking/cooking process compared with raw ones. Thesoaking process of legumes was the best technological process to increase the nutritive values ,minerals, vitamin A,C,E and bioactive isoflavone compared with soaking/cooking process ones. Hence, we propose that, administration of process legumes may benefit human health specially soaking/germination for 48 hr (lupin and fenugreek seeds) and may play an important role in preventing some metabolic diseases in human.
|
| Publication year |
2009
|
| Organization Name |
Food Technology Research Institute (FTRI)
|
| City |
Cairo
|
| serial title |
Egypt. J. of Nutrition and health
|
| Author(s) from ARC |
|
| Publication Type |
Journal
|