BIOCHEMICAL STUDIES ON SOME LEGUME SEEDS

Abstract

This study was carried out to analyze some different selected legumes to their macro and micronutreints and to follow up changes that could be undertaken in their constituents during different processing technique. Also the changes in some antinutritional factors (tannins, phytic, trypsin inhibitors and oligosaccharides) in some legumes subjected to soaking, germination, microwave, extrusion and irradiation were studied. An in-vivo study using albino rats fed on different blends containing different legume seeds subjected to different processmg technique to obtain a well balanced protein diet beside other blends were prepared for lactating women and other to be used as weaning food. The legume seeds which were used in this study were faba bean Giza 427, chick pea Giza 2, fenugreek seeds Giza 30 and cow pea Giza 331. Both of them were subjected to different treatments including soaking for 12 hrs, germination for 4 days, microwave for 2,4 and 6 min. using two level moisture content (30 and 50%), extrusion cooking 148°C and moisture 25%, and radiation at different dose level (1,2.5,5 and 10 KGy). Raw and processed legumes were analyzed for their main constituets and mineral contents. The changes in the major component (protein, fat, carbohydrate, crude fibre and ash) and minor component (minerals) due to processing were summarized in tables 32,33,34 and 35.