Cereal Chem 57:267 - 270.  |  VIEW ARTICLE
Germinated and Ungerminated Faba Bean in Conventional U.S. Breads Made With and Without Sugar and in Egyptian Balady Breads.

P. L. Finney, M. M. Morad, and J. D. Hubbard. Copyright 1980 by the American Association of Cereal Chemists, Inc. 

Eighteen hours of steeping followed by four days of germination only moderately changed the amino acid spectrum of faba beans (Vicia faba). Aspartic acid, ammonia, and serine increased 17.2, 10.8, and 7.2%, respectively, whereas isoleucine, tyrosine, glycine, and arginine decreased 11.8, 9.5, 7.2, and 7.0%, respectively. Flour from ungerminated and germinated decoated faba beans replaced (15%) straight grade baker's flour and produced straight dough, yeast-leavened loaf breads that were equally acceptable with and without sugar. Twenty percent replacement with ungerminated faba flour was suitable in Egyptian balady bread. Slurries containing 15% faba bean flour yielded slightly more gas when yeast fermented than did the control wheat flour slurries containing 0.60% malt (50 DU/g, 20 C).