REDUCTION OF HAZARD TOXIC COMPOUNDS NATURALLY OCCURRING OR FORMING DURING FOOD PROCESSING TREATMENTS

Abstract

Effect of cooking and germinationon chemical composition of faba bean: The chemical compositioncontents, moisture content, protein, fat, ash, fiber and total carbohydrate of un- cooked Faba bean were 5.92, 23.06, 2.96, 3.47,10.96and 53.62% respectively. Where,the chemical composition for tested cooked Faba bean were 6.77, 21.80, 3.75, 2.35, 9.76and 55.57%.so it was observed that, the protein content for cookedFaba bean was less than un- cooked Faba bean.Consequently, contents of moisture, fat, ash, fiber and total carbohydrate were 1.45, 5.10, 1.98, 10.12, 32.61 and 48.73% for hulls of Faba bean. However, the corresponding results for germinated Fababean’shulls were 3.52, 6.21, 1.10, 9.11, 34.60 and 45.45% respectively. For instance, the proteinofFaba bean’s hulls was increased owing to the germination. • Effect of various processing methods on phytic acid content • Effect of soakingon phytic acid of faba bean : Soakingof Faba bean for 12, 18 and 24hr.reducedphytic acid by 12.5, 22and 25%.Meanwhile, the highest reduction on phytic acid (25%) wasobserved after soakingfor24 hr. Also, soaking the hulls of Faba bean for 12, 18 and 24 hr.reducedphytic acid content by 14.8,24.5 and 27%, respectively.