lnu.sePublications
Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Folate content in faba beans (Vicia faba L.) - effects of cultivar, maturity stage, industrial processing, and bioprocessing
Mansoura University, Egypt.ORCID iD: 0000-0003-0550-5828
Mansoura University, Egypt.
Swedish University of Agricultural Sciences, Uppsala.ORCID iD: 0000-0003-0387-4312
2015 (English)In: Food Science & Nutrition, E-ISSN 2048-7177, Vol. 3, no 1, p. 65-73Article in journal (Refereed) Published
Abstract [en]

Faba beans are an important source of folate and commonly consumed in Egypt. This study examined the effects of Egyptian industrial food processing (e.g., canning and freezing), germination, cultivar, and maturity stages on folate content, with the aim to develop a candidate functional canned faba bean food with increased folate content. The folate content in four cultivars of green faba beans ranged from 110 to 130 μg 100 g(-1) fresh weight (535-620 μg 100 g(-1) dry matter [DM]), which was four- to sixfold higher than in dried seeds. Industrial canning of dried seeds resulted in significant folate losses of ∼20% (P = 0.004), while industrial freezing had no effect. Germination of faba beans increased the folate content by >40% (P < 0.0001). A novel industrial canning process involving pregermination of dried faba beans resulted in a net folate content of 194 μg 100 g(-1) DM, which is 52% more than in conventional canned beans. The consumption of green faba beans should be recommended, providing ∼120 μg dietary folate equivalents per 100 g/portion.

Place, publisher, year, edition, pages
2015. Vol. 3, no 1, p. 65-73
National Category
Food Science
Research subject
Natural Science
Identifiers
URN: urn:nbn:se:lnu:diva-51169DOI: 10.1002/fsn3.192PubMedID: 25650294OAI: oai:DiVA.org:lnu-51169DiVA, id: diva2:913548
Available from: 2016-03-21 Created: 2016-03-21 Last updated: 2018-05-17Bibliographically approved

Open Access in DiVA

No full text in DiVA

Other links

Publisher's full textPubMed

Authority records

Hefni, Mohammed E.Witthöft, Cornelia M.

Search in DiVA

By author/editor
Hefni, Mohammed E.Witthöft, Cornelia M.
In the same journal
Food Science & Nutrition
Food Science

Search outside of DiVA

GoogleGoogle Scholar

doi
pubmed
urn-nbn

Altmetric score

doi
pubmed
urn-nbn
Total: 114 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf