steam autoclaving ( 121 degrees for 20 minutes ) , extrusion ( 130 degrees or 152 degrees ) , or microwave treatment of faba beans containing 18 % added water resulted in maximal improvements of 16 % in growth rates and 19 % in feed : gain ratios . the above study , a time course study of the relationship between faba beans autoclaving time anc chick growth response , and studies with individual faba bean fractions ( starch isolate and protein isolate ) suggests that processing improves the utilization of faba bean mainly through its effects on components associated with the protein and possibly the hull portions of faba beans .
C0038225
steam
C0043047
water