EFFECT OF PROCESSING AND COOKING ON THE ANTINUTRITIONAL FACTORS OF FABA BEAN (VICIA-FABA)

Seeds of two varieties, VH-131 and WF, of faba bean (Vicia faba) were subjected to various processing and cooking treatments such as soaking, dehulling, ordinary cooking, autoclaving and sprouting. Soaked and dehulled seeds showed significant reductions in phytic acid (4%) and saponin (26 to 29%) contents of both the varieties, whereas lectins could not be eliminated, though they were observed in the soaking water. Loss of antinutrients was at a maximum when soaked and dehulled seeds were autoclaved for 25 min. Antinutrient concentrations declined during germination; the longer the period of germination the greater was the reduction. Reduction in phytic acid and saponin was greatest in the WF variety of faba bean. Lectin was present even after 48 h of sprouting.