## Abstract Selected biologically active non‐nutrient components (BANS) were determined in broad bean seeds of fine‐size and large‐size seed varieties and in pea seeds for comparison. Among the analysed biologically active substances the broad bean seeds of fine‐size and large‐size seed varieties w
Nutritional value of mixtures of baladi bread and broad beans
✍ Scribed by Laila Hussein; Gamal N. Gabrial; Sabry R. Morcos
- Publisher
- John Wiley and Sons
- Year
- 1974
- Tongue
- English
- Weight
- 382 KB
- Volume
- 25
- Category
- Article
- ISSN
- 0022-5142
No coin nor oath required. For personal study only.
📜 SIMILAR VOLUMES
The effects of the technological processes (soaking in water or alkaline solutions, drying, puree preparation) and the supplementation with maize flour on the nutritional value and on the organoleptic characteristics of broad bean (Vicia faba, L. major) flakes have been studied. Protein content was
Decorticated cracked broadbeans flour (DCBF) was used to replace 5%, 10%, 15% and 20% of the wheat flour (WF) in the Egyptian 'Balady' bread. The nutrient composition of DCBF, WF, wheat bread, and DCBF-fortified bread was studied. When DCBF fortification was increased from 0 to 20%, there was an inc
## Abstract We report on the impact of flour production from small‐ and large‐seed varieties of broad bean on the quantitative and qualitative distribution of dietary fibre and starch. The experimental material consisted of the seeds of small‐seed varieties of broad bean: Gobik and Goral, large‐see