1986
DOI: 10.1016/0308-8146(86)90080-4
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Amino acid composition and In Vitro digestibility of some Egyptian foods made from faba bean (Vicia faba L)

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Cited by 29 publications
(15 citation statements)
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“…The different amino acid composition of these parts of the seed was stressed by Marquardt et al [19], and Youssef et al [18]. In both investigated cultivars cotyledons of canned seed contained more amino acids, with the exception of tyrosine (Tables 5 and 6).…”
Section: Amino Acid Contentmentioning
confidence: 94%
See 1 more Smart Citation
“…The different amino acid composition of these parts of the seed was stressed by Marquardt et al [19], and Youssef et al [18]. In both investigated cultivars cotyledons of canned seed contained more amino acids, with the exception of tyrosine (Tables 5 and 6).…”
Section: Amino Acid Contentmentioning
confidence: 94%
“…Ros and Rincon [16] claim that the changes in quantity of amino acid depend on the temperature of autoclaving, while Mutia and Uchida [17] relate them with the length of thermal processing. According to Youssef et al [18], long-lasting thermal treatment reduces exogenous amino acids to drastic degree. Ziena et al [4] applying a constant period of thermal treatment, observed an increase, a constant level, or a decrease in the level of different amino acids in broad bean seeds.…”
Section: Amino Acid Contentmentioning
confidence: 98%
“…The chemical composition of pulses is also affected by cooking (Wang, Hatcher, Toews, & Gawalko, 2009;Ziena, Youssef, & El-Mahdy, 1991). The long cooking time, however, reduces the nutritive value of pulses as the levels of some essential amino acids are markedly decreased (Youssef, Hamza, Abdel-Aal, Shekib, & El-Banna, 1986). The present study was aimed at evaluating the effect of domestic cooking on the nutritional and anti-nutritional components of several types of beans and chickpeas.…”
Section: Introductionmentioning
confidence: 97%
“…Therefore, cooking enables improvement of the nutritional value of pulses. However, over-cooking may decrease nutritional quality due to loss of essential amino acids in pulses (Wang et al 2008(Wang et al , 2010Youssef et al 1986). …”
Section: Chymotrypsin Inhibitor Activitymentioning
confidence: 99%