EFFECT OF VARIOUS TREATMENTS ON NUTRITIONAL QUALITY OF FABA BEANS [VICIA-FABA)

Pressure-cooked, roasted, sprouted, dehusked and raw faba beans were a nalysed for protein, amino acids, minerals and anti-nutritional factor s. The results indicated that pressure-cooking resulted in maximum los s of methionine. cystine and tryptophan (P<0.01). Faba beans were foun d to be good source of minerals, namely, calcium. phosphorus and zinc. Pressure-cooked beans had the least amounts of phenols (2.6 g%), phyt in-phosphorus (0.15 g%) and trypsin inhibitor activity (28.2 TIU/mg pr otein), while dehusked beans had the lowest tannin content (0.63 g%). Protein quality, in terms of net protein ratio, protein efficiency rat io and apparent digestibility, was maximum for dehusked beans, followe d by pressure-cooking.