EFFECT OF PROCESSING ON THE PROTEIN QUALITY OF SOME EGYPTAIN LEGUMES

SALEM, FAWZY A.; SHEHATA, MOHAMED I.; MOHAMED, EL-SAYED  A.; ABOUEL-MAATI, SAMY M.

doi:10.21608/ejar.1994.454866

EFFECT OF PROCESSING ON THE PROTEIN QUALITY OF SOME EGYPTAIN LEGUMES

Document Type : Original Article

Authors

¹ Department of Food Science and Technology, Faculty of Agricultural, Zagazig University, Zagazig, Egypt

² Horticultural Research Institute, Agricultural Research Centre, Giza, Egypt

10.21608/ejar.1994.454866

Abstract

The effect of processing conditions on the protein quality of some legume seeds (Soybean, Fababean, Cowpea, Navybean and Chickpea) was studied. The protein efficiency ratio "PER" was estimated as a parameter to evaluate and select the most suitable process which could be used in the industry. Soaking and cooking significantly improved the protein quality, as the PER increased. PER was higher in raw and Soaked chickpea diets than in soybean, Faba bean and cowpea diets . Autoclaving for 120 min. led to an increase in the PER values of all legumes except chickpea. On the other hand, all rats reared on navy bean diets died; probably due to the presence of haemaglutinin and higher trypsin inhibitor activity PER was found to be high in samples that were Soaked before autoclaving for 120 min. Compared to raw samples, Cooked Soybean , Faba bean and chickpea had higher PER values than cowpea and navy bean.