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Osman A.M.A.,University of Khartoum | Hassan A.B.,Environment and Natural Resource Research Institute ENRRI | Osman G.A.M.,Environment and Natural Resource Research Institute ENRRI | Mohammed N.,Environment and Natural Resource Research Institute ENRRI | And 3 more authors.
Journal of Food Science and Technology | Year: 2014

The effect of gamma irradiation (0.5 and 1.0 kGy) and/or cooking on the proximate composition, mineral content, tannin content, phytic acid content and the in vitro protein digestibility (IVPD) of two Sudanese faba bean cultivars (BB7-S1 and SH-S2) was investigated in the present study. The results obtained revealed that gamma irradiation and/or cooking treatments have slight effect in chemical composition and mineral content, while they caused significant (P≤0.05) reduction on tannin content for both cultivars. Cooking of faba bean seeds also insignificantly (P≤;0.05) reduced phytic acid content for both cultivars, while irradiation process and/or cooking had fluctuated effect. For both cultivars, irradiation of seeds and/or cooking increased the in vitro protein digestibility (IVPD), with maximum value of IVPD (79.97%) obtained for cultivar BB7-S1. The results indicate that the treatments used in this study might improve the nutritive quality of faba bean seed due to reduction in antinutritional factors with a concomitant increase in IVPD. © 2012 Association of Food Scientists & Technologists (India). Source


Hassan A.B.,Environment and Natural Resource Research Institute ENRRI | Diab E.E.,Environment and Natural Resource Research Institute ENRRI | Mahmoud N.S.,Environment and Natural Resource Research Institute ENRRI | Elagib R.A.A.,Environment and Natural Resource Research Institute ENRRI | And 2 more authors.
Radiation Physics and Chemistry | Year: 2013

The effect of gamma irradiation of two peanut cultivars (Sodari and Madani) on protein content, in vitro protein digestibility and availability of calcium, phosphorus and iron was determined. Seeds were treated with gamma irradiation at dose levels of 1.0, 1.5 and 2.0. kGy. Total protein in seeds was not changed significantly by irradiation. However, the in vitro protein digestibility was decreased for both cultivars. In addition, the irradiation also caused an increment on the available calcium, phosphorus and iron for both cultivars. Moreover, radiation processing caused an increment on tannin content of the seeds especially at the dose 2. kGy for both cultivars. Regarding these results, irradiation treatment of peanut up to 2. kGy can be used as an effective alternative method to chemical treatments for insect disinfestation and microbial disinfection.© 2013 Elsevier Ltd. Source

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