Cooking with EDTA reduces nutritional value of Vicia faba beans

Sabry Ali El-Naggar; Karim Samy El-Said; Samir Othman; Fotouh Mansour; Doaa Ibrahim Kabil; Mostafa Hossam Khairy

doi:10.1016/j.btre.2019.e00322

Cooking with EDTA reduces nutritional value of Vicia faba beans

Biotechnol Rep (Amst). 2019 Mar 5:22:e00322. doi: 10.1016/j.btre.2019.e00322. eCollection 2019 Jun.

Authors

Sabry Ali El-Naggar¹, Karim Samy El-Said², Samir Othman³, Fotouh Mansour⁴, Doaa Ibrahim Kabil⁵, Mostafa Hossam Khairy⁴

Affiliations

¹ Zoology Department, Faculty of Science, Tanta University, Egypt.
² Biochemistry Division, Chemistry Department, Faculty of Science, Tanta University, Tanta, Egypt.
³ Pharmacognosy Department, Faculty of Pharmacy, 6th October University, Egypt.
⁴ Pharmaceutical Analytical Chemistry Department, Faculty of Pharmacy, Tanta University, Egypt.
⁵ Home Economics Department, Faculty of Specific Education, Tanat University, Egypt.

Abstract

Ethylenediamine terta-acetic acid (EDTA) used to accelerate the cooking process of Vicia (V. faba) beans. In this study, the effect of cooking with EDTA on the nutritional value of V. faba beans was addressed. Water contents, total proteins, lipids, carbohydrates, minerals and amino acids were determined before and after boiling with EDTA (2 g/L). In both of whole beans and seed coats, the water content was increased after boiling with EDTA. In contrast, the levels of proteins, lipids and carbohydrates were significantly decreased in both the whole beans and seed coats upon boiling with EDTA. Furthermore, the levels of sodium were increased while, the levels of other minerals were decreased. All amino acids were significantly decreased in the whole beans and increased in the seed coats after boiling with EDTA. EDTA addition to V. faba beans during the cooking process decreased the nutritional value of the cooked V. faba beans.

Keywords: Amino acids; EDTA; Minerals; Nutritional values; Vicia faba.