Methods of Removing Tannin from Vicia Faba L.

A. Garrido; A. Gómez; J.E. Guerrero

Methods of Removing Tannin from Vicia Faba L.

In: Recent advances of research in antinutritional factors in legume seeds

Authors:

A. Garrido

A. Garrido Departamento de Producción Animal, Universidad de Córdoba, España

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A. Gómez

A. Gómez Departamento de Producción Animal, Universidad de Córdoba, España

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J.E. Guerrero

J.E. Guerrero Departamento de Producción Animal, Universidad de Córdoba, España

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Type:: Chapter

Pages:: 235–238

DOI:: https://doi.org/10.1163/9789004684690_045

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Summary

Ground or whole seeds of a commercially available faba bean of Spanish origin (INIA-06) were subjected to the following treatments for the removal of tannins: soaking in 4% NaOH solution, autoclaving at 121°C, addition of adsorbents (polyvinylpyrrolidone -PVP- and polyethylene glycol -PEG 4000-) and husking. The effect of the treatments on tannin content, acid detergent fiber, acid detergent lignin, soluble N and “in vitro” digestibility of dry matter(IVDDM) and of crude protein(IVDP) was studied. The effects were compared to those resulting from genetic improvement. Treatment with NaOH and autoclaving did not improve the nutritive value of the faba beans in spite of reducing tannin content by 97% and 57%, respectively. Husking and treatment with adsorbents increased IVDDM and IVDP values to levels similar to those found in white flower lines obtained through genetic selection.

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Recent advances of research in antinutritional factors in legume seeds

Proceedings of the first international workshop on ANF in legume seeds, Wageningen 23-25 nov. '88

E-Book ISBN:: 9789004684690

Publisher:: Wageningen Academic

Print Publication Date:: 01 Jan 1989

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- Life Sciences

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Methods of Removing Tannin from Vicia Faba L.

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Citation Info

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Recent advances of research in antinutritional factors in legume seeds

Proceedings of the first international workshop on ANF in legume seeds, Wageningen 23-25 nov. '88

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