| Abstract: |
To improve the nutritive value of legumes the following different methods were recommended. 1- supplementation among plant proteins (Boloorforooshan and Markakis, 1979; Del Valle et al., 1985 and Bahnassey at al., 1986) 2- Use of mothods to prepara ,i.e.,soaking before cooking (Elias et al., 1967 and sefa-Dedeh et al., 1978 ) ,cooking ( Elias et al., 1976; Akpapunam and Achinewhu, 1985) steam Cooking ( Oser, 1968 and Pion et al., 1979) Roasting (Aguilera Et al., 1982 ) Germination ( Sathe et al., 1983) and Fermentation ( Zamora and fields, 1979) 3- Autoclaying ( liner, 1962 and Khokhar and Chauhan, 1986 ) found that the toxic effect of legum can be eliminated by a proper application of heat. Gross Chemical Composition of soybeen, faba bean, cowpea, navy-bean and chickpea commonly used in the Egyptian diets is the frist objective of this study. Effect of differfnt methods of soaking and cooking (a) on chemical changes of legumes ,total amino acids, available lysine, free amino nitrogen, protein factionation, oligosaccharides, trypsin inhibitor and phytic acid, (b) biological value of the treatments was the second objective.
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