الفهرس | Only 14 pages are availabe for public view |
Abstract N ’1’ H 0 D U C ’1’ 0 N Cereals an(l legumes o.re one of the food-stuffs that usuu.ll y consumed by hunun beings and hnve been wc;ll knmvn througl1 recorded l1istory. Broad bean provides ct major pu.rt of the total legumes consumed in Egypt. It could be eaten in the green pod stage as raw legurttes or as dried seeds after cooking 1n the form of stewed or caked items that locally named ”Medammis, Taamiah, Bissara and Nabet Soup” are now well known by a wide number of common populations of various levels o[ income. On the otl1cr hand, that J.entils of different varieties represents one of the most in•portant leguminous seeds tl1rough the v,;orld a.r_·c judged by its high protein and mineral content. Broad bean and lentil were cultivated in Egypt s1ncc long time aqo and their areas in feddan and production in ton arE· giver1 in Tables (l) ar1d {2) Several Cl1angcs are rtoW well acce~ted to occur tl1rough procl’<’SlllY of .legumes or thruuyh lhe stt=!ps ·Jf pruc(-:;so;ing; i. c. germination, fermcntat:ion ancl t.hermal treatments. !lowevC!r to cxt-.J’<1Ct ”mnxir1tum nutrients fur minilllum costs”. Subsequently, a multicorrelations between the chemical compo:::,i t.iun, c.u:tj_no ac:i (_~:_-,, fat-_ ty ucids Dnd quodra tic !ltd thuaotical models were tried to investigate the following point~;: |