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Abstract
Faba bean products ,i.e, Medammis, Bissara, Nabet soup, Falafel, green faba bean and cooked green faba bean were evaluated for their chemical contents, antinutritional factors and nutritional value . The obtained results revealed that fiber and ash contents of raw faba bean were higher than and protein content was lower than those of the dehulled faba bean. It could be noticed that major constituents of autoclaved faba beans were lower than those of raw faba bean with exception of carbohydrate content. Protein, fat , ash and fiber contents of cooked green faba beans and Medammis were lower than those of the dry faba bean. On the other hand protein, ash and carbohydrates contents of Nabet Soup were higher than those of the dry faba beans while fat and fiber contents were lower. Results also indicated that green faba bean and cooked green faba bean contained the highest amount of tannins and phytic acid followed by dry faba bean, while Falafel and Bissara products showed the lowest contents. Green faba bean and dry faba bean showed the highest contents of trypsin inhibitor followed by cooked green faba bean, while other products showed the lowest contents. The results also indicated that dehulled faba bean, Falafel, Bissara and dry faba bean showed the highest values of essential and non essential amino acids followed by Nabet soup, then Medammis, while cooked and uncooked green faba beans showed the lowest values. Concerning the biological evaluation, the obtained results indicated that Bissara, Falafel and Nabet soup products showed the highest values of TD, BV and NPU, while cooked green faba bean, green faba bean and Medammis products showed the lowest values. The obtained results revealed that the pretreatments practiced for preparation products and cooking methods were found to have great effect on antinutrional factors and substantialy on the nutritive value of the products.