Effect of Extrusion Cooking Variables on Antinutritional Components and In Vitro Protein Digestibility of Faba Bean

Effect of extrusion cooking on some antinutritional factors and in vitro protein digestibility of fabu bean (Vicia faba L.) was studied after maintaining its moistrue 17, 20 and 23% and extrusion temperatures of 75, 80 and 85°C. Antitrypsin activity, free polyphenols and haemagglutinin activity were markedly suppressed in extruded products under all extrusion conditions, whilst in vitro protein digestibility was remarkably improved. Extrusion sit temperature 85°C with moisture 23% was most effective in reducing the anti-nutritional factors and elevating its protein digestibility.