Comparative study of physicochemical and functional properties of soaked, germinated and pressure cooked Faba bean
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DOI: 10.1007/s13197-021-05010-x
Abstract: Faba bean flours (germinated, soaked, cooked and raw) were evaluated for physiochemical and functional properties. The flour samples exhibited considerable amounts of carbohydrates (58.79–66.19 g/100 g) and proteins (21.9–29.1 g/100 g). Soaked faba bean (SFB) (29.1 g/100 g) and raw faba… read more here.
Keywords: physicochemical functional; pressure cooked; faba bean; cooked faba ... See more keywords