Folate content in processed legume foods commonly consumed in Egypt

Industrial food processing and household cooking are reported to affect folate content. This study examined the effects of industrial and household processing methods on folate content in traditional Egyptian foods from faba beans (Vicia faba) and chickpeas (Cicer arietinum). Overnight soaking increased folate content by similar to 40-60%. Industrial canning including soaking, blanching and retorting did not affect folate content (p = 0.11) in faba beans, but resulted in losses of similar to 24% (p = 0.0005) in chickpeas. Germination increased folate content 0.4-2.4-fold. Household preparation increased the folate content in germinated faba bean soup (nabet soup) one-fold and in bean stew (foul) by 20% (p < 0.0001). After deep-frying of falafel balls made from soaked faba bean paste, losses of 10% (p = 0.2932) compared with the raw faba beans were observed. The folate content (fresh weight) in the traditional Egyptian foods foul and falafel and in the beans in nabet soup was 30 +/- 2, 45 +/- 2 and 56 +/- 6 mu g/100 g, respectively. The traditional Egyptian foods foul, falafel and nabet soup are good folate sources and techniques like germination and soaking, which increase the folate content, can therefore be recommended. (C) 2013 Elsevier Ltd. All rights reserved.