Chemical and technological studies on faba seeds: Effect of the stewing process on physical, organoleptic and chemical properties

Abstract

The effects of the stewing process on some physical properties, organoleptic qualities, chemical composition of unstored and stored faba beans were studied. Hydration and swelling coefficients, as well as organoleptic qualities, were affected significantly by stewing the faba bean seeds. The protein content was decreased noticeably more in stewed faba beans made from seeds stored in tin cans than those stored in Makamer (pits). Total sugars, reducing and non-reducing sugars, starch and pectin contents present in unstored and stored faba beans were decreased after stewing the seeds. Stewing of stored beans either in Makamer or tin cans after heating led to marked reductions in ash, phosphorus, iron, calcium, magnesium and phytic acid contents.