Chemical and technological studies on faba bean seeds. I—Effect of storage on some physical and chemical properties

Abstract

The effects of different methods of storage on some physical and chemical properties of sun-dried Faba beans were studied. Studied methods of storage were: storage in Makamer (the method most commonly used in Egypt), in tin cans after heating the seeds at 70°C for 2 h, and in tin cans without heating the seeds. The Faba bean seeds (variety Giza 2) were stored for 3, 6 and 9 months in all studied methods. The physical properties studied were seed weight, volume of seeds, bulk density, hydration and swelling coefficients and the percentage of hulls to dehulled seeds. Chemical properties studied were moisture, protein content, total sugar, reducing and non-reducing sugars, starch, phytic acid, ash and minerals such as phosphorus, calcium, iron and magnesium. Storage of Faba bean seeds in Makamer was superior to other methods. Also Faba bean seed can be heated at 70°C and stored in tin cans when required in house.