Nutritive value of some raw legumes and processing and the potential effect on human health

Abstract: This work aims to investigate the potential benefits of using some common legumes (faba bean,chickepea,lentils,lupins and fenugreek seeds for human health. The study extended. To the effect of soaking/germinating and/or soaking/cooking process of legume seeds on the nutritive values,minerals,vitamin (A,C and E) and plant bioactive component (isoflavone)

The results of this research indicated that soaking/germination process of legume seeds lead to increase the nutritive values (protein,and minerals) as well as vitamin A,C,E and bioactive isoflavone more than soaking/cooking process compared with raw ones. Thesoaking process of legumes was the best technological process to increase the nutritive values ,minerals, vitamin A,C,E and bioactive isoflavone compared with soaking/cooking process ones. Hence, we propose that, administration of process legumes may benefit human health specially soaking/germination for 48 hr (lupin and fenugreek seeds) and may play an important role in preventing some metabolic diseases in human
Publication year 2009
Availability location معهد بحوث تكنولوجيا الأغذية - مركز البحوث الزراعية - الجيزة.
Availability number
Organization Name
serial title Egypt. J. of Nutrition and health
Author(s) from ARC
Agris Categories Food science and technology
AGROVOC
TERMS		 Food processing. Health. Health foods. Legumes. Nutritive value.
Publication Type Journal
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