Fig. 1.

Effects of gamma irradiation (kGy) and/or cooking on (a) tannin content (mg/g), (b) phytic acid content (mg/g) and (c) in vitro protein digestibility (IVPD) of faba bean cultivars (BB7-S1 and SH-S2). Error bars indicate the standard deviation (n = 3). For each cultivar, values not sharing a common superscript are significantly (P ≤ 0.05) different