hermal disinfestations consider one of the methods of physical
insect control. Eggs, larvae, pupae, and adults of callosobruchus
maculates were introduced at 50,60,70 and-5, -10ºC for varying
durations 5,10,15,30,45,60,75 and 90 min. Results indicated that, adults
survival decreased with exposure times increase, complete mortality was
achieved at 50,60 and 70ºC for 50,40 and 30 min. of exposure times
respectively. On the other hand, highly sensitive due to low temperature
was recorded at -10ºC followed by -5ºC within 25 and 30 min.
respectively, which resulted in complete mortality. So, the degree of -10ºC
resulted in preventing any hatch and development of eggs, any
emergence for all immature stages after 45 min. then, the reduction of
progeny was 100%. Due to the above mentioned results, treatments of
60ºC and -10ºC for 75 and 45 min. respectively, were selected to evaluate
the physiochemical and technological properties. Results indicated that the
color of control and treated faba bean at low and high temperature
indicated that both high and control samples "L" value significantly
decreased (p > 0.05), "a" value increased after treated with high
temperature while, "b" value increased in low temperature treated seeds.
Protein content showed no significant differences of both low and high
temperature and control. Cookability of seeds and protein digestibility
were higher in high temperature samples than low temperature treated
seeds and control. On other hand, bioactive compounds (phytic acid,
tannins and total phenols) reduced in high temperature compared with
low temperature treated seeds and control sample. Sensory evaluation of
cooked faba bean showed non significant differences in all sensory
parameters compared with control. Finally, it could be said that the
thermal treatments of legumes is one of the best physical methods used
to kill the insects of legumes and their stages and thus keep the seeds
also maintaining its physicochemical properties and did not cause loss of
protein.