Chemicaland.•Technologicarstudies•on"Some;:. Legume Varieties Cultivated, Under Different Environmental c•onditions

Abstract

This study was carried out on two legumes cultivated in Egypt and commonly consumed by the population. Faba beans seeds (Viciafaba L.) Giza 402 variety and chickpeas (Cicer arietinum) Giza 88 variety were used in this investigation. The seeds of both legumes were obtained from two locations, Sakha (Kafr El-Sheikh, Egypt) and Sids (Bany Swafe, Egypt). This study was carried out to study the following points:-

1. To study the effect of storage containers, period and different seed treatments {dry heat and •fumigation) on the physical properties and chemical composition of faba beans and chickpeas cultivated at two different locations. 2. To study the effect of locality of cultivation on the physical properties, chemical composition and the anti-nutritional factors ofboth legumes. 3. To explore the effect of germination and cooking on the chemical composition, anti-nutritional factors and nutritive value of both faba beans and chickpeas proteins. 4. To determine the level of favism producing substances (vicine and convicine) in faba beans and to develop simple methods for elimination of these compounds from the faba beans meals. 5. To formulate and evaluate some high protein quality snacks, made from crushed maize•flour, faba beans and/or chickpeas flours. 6. To study the effect of extrusion- cooking on the chemical composition and anti-nutritional factors present in the snacks formed from mixtures of maize, faba beans and/or chickpeas flours. The data obtained regarding the physical properties,. chemical

. composition and nutritive value are summarized in the following points:-