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Effect of different processing methods on tannin content and in vitro protein digestibility of faba bean vicia faba l



Effect of different processing methods on tannin content and in vitro protein digestibility of faba bean vicia faba l



Animal Feed Science & Technology 33(1-2): 49-58



High-tannin faba beans (cv.'Alfred') were dehulled using manual and abrasive dehulling procedures. Hulls and dehulled beans were analysed for the level of tannin using the Folin Denis (FD) and Vanillin (Vlln) methods of assay. The levels of tannin detected in whole beans were 1.55% (FD) and 0.67% (Vlln). Only small differences were observed for the yield of dehulled beans with the various dehulling procedures. The levels of tannins (FD) in the seed coat varied between 5.8 and 7.6% with subsequent low levels (0.56-0.65%) in the cotyledons. Condensed tannin levels (Vlln) were almost zero in the cotyledons after manual dehulling. The absolute level of assayable tannins depends largely on the chemical assay used to quantify these levels. Thermal processing of faba beans was carried out by reconstitution, extrusion and reconstitution followed by extrusion. All treatments resulted in a decrease of the tannin level (FD) in whole beans of about 50%. Based on the Vlln assay, the reduction was less pronounced compared with the FD assay. Protein digestibility in vitro of the different thermally processed beans differed between the untreated and extrusion related treatments (P < 0.05). For a good prediction of the biological activity of tannins in vivo. Additional studies are needed on the effects of the processing of faba beans on, for instance, their ileal digestibility.

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Accession: 007245452

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DOI: 10.1016/0377-8401(91)90045-t


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