Composition of faba bean (Vida faba L.): Nutritional response upon processed beans feeding in rats

Abstract

Among 7 varieties offaba bean (Vicia faba L.), JV-2 contained maximal protein and minimal anti-trypsin activity and exhibited highest in vitro protein digestibility. However, the level 9f S-containing amino acid was low. Heat treatments and germination of the beans affected their composition variably. Feeding experiment in rats on isoproteinic (10%) raw and processed bean diets recorded significantly higher growth rate and protein efficiency ratio on processed beans particularly upon germination compared to raw bean. Digestibility coefficient, biological value and net protein utilization were also maximally depicted by germinated bean fed animals followed by heat treated compared to raw bean fed group.