Abstract: A method of processing a fava bean composition is disclosed, the method comprising the steps of: i. providing a fava bean composition comprising fava beans, and ii. subjecting the fava bean composition to a betaglucosidase and at least one lactobacillus plantarum bacteria under dosage, time and temperature conditions selected so as to be sufficient to reduce the content of at least one of the compounds vicine and convicine, and preferably also at least one of the compounds divicine and isouramil, by at least 90 wt % as compared to the content of said compounds in the fava bean composition provided in step i. A fava bean composition obtained by the method as well as methods of producing food compositions using the fava bean composition and food compositions thus produced are also disclosed.

Abstract: In a method for recording a selected sequence of characters with the aid of a pen, the latter is passed over the sequence of characters and a plurality of images, whose contents partially overlap, are recorded simultaneously with the aid of a light-sensitive sensor (8) with a two-dimensional sensor surface. The recorded images are put together, horizontally as well as vertically, into an image. Subsequently, the characters in the composite image are identified and stored in the pen with the aid of a predetermined character code formal. The putting-together, the character identification, and the storing are carried out with the aid of a signal processing unit (20-24). By the method and the pen compensation is obtained for different speeds of movement and different angles of rotation of the pen.