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Effect of local methods of preparation on the amino acid constituents of broad beans



Effect of local methods of preparation on the amino acid constituents of broad beans



Qualitas Plantarum 27(2): 151-160



Beans were allowed to germinate for about 4 days, germinated beans were boiled until tender, usually 60 to 90 min as in preparation of "Nabet soup", and raw beans were simmered for 10 h to make Medammes. Of 17 amino acids estimated, only aspartic acid and alanine had significant losses. Cystine was completely destroyed by heating and lysine, arginine, aspartic acid, alanine, methionine and tryptophan suffered losses. Boiling was more destructive than simmering.

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Accession: 000352771

Download citation: RISBibTeXText

DOI: 10.1007/bf01092355


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