The chemical composition and nutritional value of the Egyptain legumes seeds soybean, fababean and cowpea before and after soaking and cooking by different methods were studied . Soaking in plain water at room-temperature for 12hrs, cooking under atmospheric pressure and autoclaving decreased the ash, crude prptein, crude fiber, starch content, elements (cu,p, k fe)m and some amino acids i.e. sulfur amino acid and lysine While fat, total sugars free amino nitrogen and most of the non - essential amino acids were increased. Cooked legumes can be considered as a high nutritive food because of their carbohydrate and protein content.
SHEHATA, M. I., SALEM, F. A., MOHAMED, E. . A., & ABOUEL-MAATI, S. M. (1994). EFFECT OF PROCESSING OF LEGUMES ON CHEMICAL COMPOSITION AND NUTRITIVE VALUE. Egyptian Journal of Agricultural Research, 72(4), 1123-1135. doi: 10.21608/ejar.1994.454867
MLA
MOHAMED I. SHEHATA; FAWZY A. SALEM; EL-SAYED A. MOHAMED; SAMY M. ABOUEL-MAATI. "EFFECT OF PROCESSING OF LEGUMES ON CHEMICAL COMPOSITION AND NUTRITIVE VALUE", Egyptian Journal of Agricultural Research, 72, 4, 1994, 1123-1135. doi: 10.21608/ejar.1994.454867
HARVARD
SHEHATA, M. I., SALEM, F. A., MOHAMED, E. . A., ABOUEL-MAATI, S. M. (1994). 'EFFECT OF PROCESSING OF LEGUMES ON CHEMICAL COMPOSITION AND NUTRITIVE VALUE', Egyptian Journal of Agricultural Research, 72(4), pp. 1123-1135. doi: 10.21608/ejar.1994.454867
VANCOUVER
SHEHATA, M. I., SALEM, F. A., MOHAMED, E. . A., ABOUEL-MAATI, S. M. EFFECT OF PROCESSING OF LEGUMES ON CHEMICAL COMPOSITION AND NUTRITIVE VALUE. Egyptian Journal of Agricultural Research, 1994; 72(4): 1123-1135. doi: 10.21608/ejar.1994.454867
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