Folate content in processed legume foods commonly consumed in Egypt

  • Hefni M
  • Witthöft C
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Abstract

Industrial food processing and household cooking are reported to affect folate content. This study examined the effects of industrial and household processing methods on folate content in traditional Egyptian foods from faba beans (Vicia faba) and chickpeas (Cicer arietinum). Overnight soaking increased folate content by ~40-60%. Industrial canning including soaking, blanching and retorting did not affect folate content (p=0.11) in faba beans, but resulted in losses of ~24% (p=0.0005) in chickpeas. Germination increased folate content 0.4-2.4-fold. Household preparation increased the folate content in germinated faba bean soup (nabet soup) one-fold and in bean stew (foul) by 20% (p

Author-supplied keywords

  • Chickpeas
  • Faba beans
  • Folate
  • Legumes
  • Traditional Egyptian foods

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