A comparative study on the effect of soaking and heat treatment on cooking periodFaba bean

Anabasis articulata is commonly found in the Iraqi desert, belonging to the Amaranthaceae(formerly Chenopodiaceae) family. Chemical composition was determined, showing that thepercentage of moisture, ash, protein, fat, and carbohydrate content in the plant on a dry weightbasis was ۹.۸, ۲۰.۲۳, ۱۰.۰۸, ۷.۱۵, and ۵۲.۷۴%, respectively. The concentrations of mineralelements represented by phosphorus, potassium, sodium, and calcium were ۰.۲۶, ۱.۷, ۱۱.۲۰,and ۳.۸۲ ppm, respectively. The analysis of the Anabasis aqueous extract showed that itcontained active compounds represented by carbohydrates, saponins, tannins, flavonoids,alkaloids, phenols, and glycosides, all of which gave a positive examination. It was used tocook faba bean using different treatments: A: without soaking; B: soaking in distilled water;C: soaking in anabasis solution (۴ g) and sodium bicarbonate; D: ۱ g and E: ۲ g; F: ۳ g and G:۴ g, respectively. Treatments C and D were approximately in cooking time. while the lowestand highest the cooking time at G and B treatment. Testing different concentrations of Anabasisaqueous extract showed that it has antimicrobial properties, with the most effectiveconcentration of ۰.۵%% against Bacillus subtilis, Escherichia coli, and Staphylococcus aureus,with diameters of ۲.۵, ۲, and ۲ mm, respectively.

کلیدواژه ها:

Anabasis articulata ، Faba bean ، Soaking ، heat treatment