Physical properties, chemical composition, minerals content, amino acids profile and anti-nutritional factors </span><span style="font-family:宋体;"><span><i></i></span>&l...Physical properties, chemical composition, minerals content, amino acids profile and anti-nutritional factors </span><span style="font-family:宋体;"><span><i></i></span></span><i><span style="font-family:;" "="">i.e.</span><span style="font-family:宋体;"><span></span></span></i><span style="font-family:'Minion Pro Capt';"> phytic acid, tannins and trypsin inhibitor of lima bean seeds </span><span style="font-family:;" "="">(</span><span style="font-family:宋体;"><span><i></i></span></span><i><span style="font-family:;" "="">Phaseolus lunatus</span><span style="font-family:宋体;"><span></span></span></i><span style="font-family:'Minion Pro Capt';">) which newly cultivated in Egypt were investigated. Addition to study the effect of common processing methods (soaking, cooking, roasting, and dehulling) on the chemical composition, minerals content and anti-nutritional factors of lima bean seeds in order to be used in biscuit preparation. Results showed that protein content was significantly (</span><span style="font-family:宋体;"><span><i></i></span></span><i><span style="font-family:;" "="">P</span><span style="font-family:宋体;"><span></span></span></i><span style="font-family:'Minion Pro Capt';"> ≤ 0.05) increased in dehulled Lima bean (27.06%) compared to raw lima bean (26.02%). All processing methods significantly (</span><span style="font-family:宋体;"><span><i></i></span></span><i><span style="font-family:;" "="">P</span><span style="font-family:宋体;"><span></span></span></i><span style="font-family:'Minion Pro Capt';"> ≤ 0.05) increased Soluble Dietary Fiber (SDF), however soaked seeds contained the highest significant Total Dietary Fiber (TDF) (30.18%) and Insoluble Dietary Fiber (IDF) (22.15%). Raw lima bean was superior in calcium, iron, magnesium, sodium, potassium, copper, and zinc compared with all processed samples. Raw lima bean had a higher content of all essential amino acids, except methionine compared to wheat flour of 72% extraction rate. The effect of different processing me展开更多
文摘Physical properties, chemical composition, minerals content, amino acids profile and anti-nutritional factors </span><span style="font-family:宋体;"><span><i></i></span></span><i><span style="font-family:;" "="">i.e.</span><span style="font-family:宋体;"><span></span></span></i><span style="font-family:'Minion Pro Capt';"> phytic acid, tannins and trypsin inhibitor of lima bean seeds </span><span style="font-family:;" "="">(</span><span style="font-family:宋体;"><span><i></i></span></span><i><span style="font-family:;" "="">Phaseolus lunatus</span><span style="font-family:宋体;"><span></span></span></i><span style="font-family:'Minion Pro Capt';">) which newly cultivated in Egypt were investigated. Addition to study the effect of common processing methods (soaking, cooking, roasting, and dehulling) on the chemical composition, minerals content and anti-nutritional factors of lima bean seeds in order to be used in biscuit preparation. Results showed that protein content was significantly (</span><span style="font-family:宋体;"><span><i></i></span></span><i><span style="font-family:;" "="">P</span><span style="font-family:宋体;"><span></span></span></i><span style="font-family:'Minion Pro Capt';"> ≤ 0.05) increased in dehulled Lima bean (27.06%) compared to raw lima bean (26.02%). All processing methods significantly (</span><span style="font-family:宋体;"><span><i></i></span></span><i><span style="font-family:;" "="">P</span><span style="font-family:宋体;"><span></span></span></i><span style="font-family:'Minion Pro Capt';"> ≤ 0.05) increased Soluble Dietary Fiber (SDF), however soaked seeds contained the highest significant Total Dietary Fiber (TDF) (30.18%) and Insoluble Dietary Fiber (IDF) (22.15%). Raw lima bean was superior in calcium, iron, magnesium, sodium, potassium, copper, and zinc compared with all processed samples. Raw lima bean had a higher content of all essential amino acids, except methionine compared to wheat flour of 72% extraction rate. The effect of different processing me
