Legumes-whey weaning food: storage studies.

Legume-whey weaning foods formulas were stored for 6 months in aluminum foil coated by polyester at room temperature (22-25 degrees C) and refrigerator (4 degrees C). Peroxide values and free fatty acids values of weaning food formulas reached to its maximum after 3 and 2 months, respectively, and after that continuously decreased during storage. Thio-barbituric acid values of all samples increased gradually throughout the storage period at different condition of storage (room temperature and refrigerator).

Effect of soaking process on nutritional quality and protein solubility of some legume seeds.

Legume seeds (soy bean, lupin and bean seeds) were soaked in 0.5% sodium bicarbonate in attempt to evaluate their nutritional quality and protein solubility index. Soaking process led to an increase in the hydration coefficient, seed weight, total protein, ash, fat, fiber, while non protein nitrogen, total carbohydrates, starch, stachyose, raffinose, reducing sugars, and minerals (except Na) were decreased.