Effect of Different Treatments on Nutritional Value of Lima Bean (<i>Phaseolus lunatus</i>) and Its Utilization in Biscuit Manufacture  

作　　者：Sahar S. El-Gohery Sahar S. El-Gohery(Bread and Pasta Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt)

机构地区：[1]Bread and Pasta Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

出　　处：《Food and Nutrition Sciences》2021年第4期372-391,共20页食品与营养科学（英文）

摘　　要：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 mePhysical 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

关 键 词：Lima Bean Wheat Flour BISCUIT MINERALS Amino Acids Antinutritional Factors 

分 类 号：O62[理学—有机化学]