Effect of different processing methods on the nutritional characteristics and tannin content of fababean seed (Vicia faba minor)
Author:
Affiliation:
1. Dipartimento di Agronomia e Gestione dell’Agroecosistema, Università di Sassari, Italy
Publisher
Informa UK Limited
Subject
Animal Science and Zoology
Link
https://www.tandfonline.com/doi/pdf/10.4081/ijas.2009.s2.298
Reference14 articles.
1. Newton, S.D. and Hill, G.D., 1983. The composition and nutritive value of field beans. Nutr. Abstr. and Rev. – Series B 53, 2, 99–115.
2. Dixon, R.M. and Hosking, B.J., 1992. Nutritional value of grain legumes for ruminants. Nutr. Res. Rev. 5, 19–43.
3. Gatel, F., 1994. Protein quality of legume seeds for non-ruminant animals: a literature review. Anim Feed Sci. and Tech. 45, 317–348.
4. Khalil, A.H. and Mansour, E.H., 1995. The effect of cooking, autoclaving and germination on the nutritional quality of faba beans. Food Chem. 54, 177–182.
5. Alonso, R., Aguirre, A., Marzo, F., 2000. Effects of extrusion and traditional processing methods on antinutrients andin vitro digestibility of protein and starch in faba and kidney beans. Food Chem. 68, 159–65.
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