Effects of gamma irradiation and/or cooking on nutritional quality of faba bean (Vicia faba L.) cultivars seeds

Abstract

The effect of gamma irradiation (0.5 and 1.0 kGy) and/or cooking on the proximate composition, mineral content, tannin content, phytic acid content and the in vitro protein digestibility (IVPD) of two Sudanese faba bean cultivars (BB7-S1 and SH-S2) was investigated in the present study. The results obtained revealed that gamma irradiation and/or cooking treatments have slight effect in chemical composition and mineral content, while they caused significant (P ≤ 0.05) reduction on tannin content for both cultivars. Cooking of faba bean seeds also insignificantly (P ≤ 0.05) reduced phytic acid content for both cultivars, while irradiation process and/or cooking had fluctuated effect. For both cultivars, irradiation of seeds and/or cooking increased the in vitro protein digestibility (IVPD), with maximum value of IVPD (79.97%) obtained for cultivar BB7-S1. The results indicate that the treatments used in this study might improve the nutritive quality of faba bean seed due to reduction in antinutritional factors with a concomitant increase in IVPD.

Effect of Processing on Antinutrient Compounds in Pulses

“…There was a slight decrease noted in both varieties when dosing with 0.5 kGy (Osman et al 2014). Mixed results were noted for gamma irradiation of two faba bean cultivars, with the higher dose (1 kGy) causing an increase in phytate in one variety and a significant decrease in the other.…”

Effect of gamma radiation on storability and functional properties of sorghum grains (Sorghum bicolor L.)

“…Moreover, most of the previous studies stated that the nutritional and functional characteristics of grains are improved after radiation treatment particularly at low doses (Mukisa et al., ; Hassan et al., ; Osman et al., ; Mahmoud et al., ). However, the safe recommended gamma doses for elimination pest as well as to maintain the quality of the products should not exceed 10 kGy (Mbarki et al., ).…”

Effect of fermentation on antinutrients, and total and extractable minerals of high and low phytate corn genotypes

“…Domestic processing techniques have been found to reduce significantly the levels of phytates and tannins by exogenous and endogenous enzymes formed during processing. Reductions of such antinutritional factors by processing methods such as gamma irradiation, dehulling, soaking, sprouting, cooking, malting and fermentation have been documented by many researchers (Abdelhaleem et al 2008;Bains et al 2011;Ertas and Turker 2012;Gupta and Nagar 2012;Idris et al 2005;Obizoba and Atii 1994;Osman et al 2012) and still progressing. It has been reported that germination of various pearl millet cultivars increased significantly the HCl-extractable parts of both major and trace minerals, and also reduced significantly (P≤0.01) the phytic acid and polyphenols contents of millet cultivars (AbdelRahaman et al 2007).…”