Claim · model-written summary
Cooking in water reduced tannins more than other treatments.
- Taxon
- fababean
Vicia fabat0 - Treatment
- Cooking in watere0
- Outcome
- tanninse0
- Direction
- reducinge0
- Comparator
- other treatmentse0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cooking in water was more effective in reducing tannins than other treatments.”
t0“fababean seed (Vicia faba minor)”
Title
Guido Ferruzzi; Alessandro Pistoia; Gino Balestri; et al. Italian Journal of Animal Science 2009. doi:10.4081/ijas.2009.s2.298
Other claims from this paper (8)
- Intervention effect Dehulling significantly improved seed OM and NDF digestibility.
- Intervention effect Flaking significantly improved seed OM and NDF digestibility.
- Intervention effect Dehulled fababean had higher OM digestibility than other treated seeds, at 99.27%.
- Intervention effect Dehulled fababean had higher NDF digestibility than other treated seeds, at 90.33%.
- Intervention effect Germination reduced fababean OM and NDF digestibility.
- Intervention effect Cooking significantly reduced tannin content by over 55% relative to untreated seeds.
- Intervention effect Germination did not affect seed tannin content.
- Recommendation The authors recommend evaluating thermal tannin reduction by cost and benefit because seed tannin is low.