الفهرس 
Physical propertiesOnly 14 pages are availabe for public view
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Abstract
Ths study was carried out on two legumes cultivated in E,.;ypt and commonly consumed by the population. Faba beans seeds (T4cia faba L.) Giza 402 variety and chckpeas (Cicer arietinum) Giza 88 variety were used in this investigation. The seeds of both legumes were obtained from two locations, Sakha (Kafi El-Sheikh, Egypt) and Sids (Bany Swafe, Egypt). Ths study was carried out to study the following points:- 1. To study the effect of storage containers, period and different seed treatments (dry heat and fumigation) on the physical properties and chemical composition of faba beans and chckpeas cultivated at two different locations. 2. To study the effect of locality of cultivation on the physical properties, chemical composition and the anti-nutritional factors of both legumes. 3. To explore the effect of germination and cookmg on the chemical composition, anti-nutritional factors and nutritive value of both faba beans and chckpeas proteins. 4. To determine the level of favism producing substances (vicine and convicine) in faba beans and to develop simple methods for elimination of these compounds from the faba beans meals. 5. To formulate and evaluate some ]ugh protein quality snacks, made from crushed maize4our, faba beans andlor chckpeas flours. 6. To study the effect of extrusion cooking on the chemical composition and anti-nutritional factors present in the snacks formed from mixtures of maize, faba beans andlor chickpeas flours.