Food & Nutrition

Arab Journal of Food & Nutrition
49. Effect of Cooking on the Protein Quality of Broad Beans (Vicia faba L.) (2001)
Rania Na’el Hashem\ University of Jordan
Supervisor: Dr. Salma K. Tukan
Co-Supervisor: Dr. Hamed R. Takruri
This study was carried out to investigate the effect of cooking methods, practiced
traditionally in Jordan to prepare foul moudamas ‘stewed beans’, on the protein quality
of faba beans using Sprague-Dawely rats, and to determine the trypsin inhibitor
activity (TIA) and its implications on the protein utilization of raw, soaked and cooked
faba beans.
Whole and dehulled Australian faba beans (Vicia faba L. minor) were used in
this study. The slow cooking method (commonly practiced in restaurants for 12 hours)
was used to prepare whole, dehulled and mixed beans (at 1:1 ratio). Whole beans were
pressure-cooked for 2.5 hours as practiced at home level. Raw and soaked beans were
also used in the preparation of experimental diets for comparisons. Casein diet was
also prepared as a reference protein source.
The results indicated that soaking and/or cooking did not improve significantly
the protein quality of the beans (P