A note on the digestibility by sheep of hulls from the field bean (<i>vicia faba</i> l)

Edwards, David G.; Duthie, I. F.; Rogers, Barbara; Owen, E.

doi:10.1017/s0003356100017141

Cited by 4 publications

(2 citation statements)

References 6 publications

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“…The digestibility of hulls of grain legumes appears to be much higher than for cereal grains. Edwards et al (1973) and Rowe & Hargreave (1988) reported digestibilities of 0.60-0.62 for the organic matter, N and fibre components of faba beans and lupin grain, these values possibly reflecting the low lignin content of this material.…”

Section: F E R M E N T a T I O N I N T H E R U M E Nmentioning

confidence: 96%

Nutritional Value of Grain Legumes for Ruminants

Dixon

Hosking

1992

Nutr. Res. Rev.

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Section: F E R M E N T a T I O N I N T H E R U M E Nmentioning

confidence: 96%

Nutritional Value of Grain Legumes for Ruminants

Dixon

Hosking

1992

Nutr. Res. Rev.

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“…Composition of faba bean husks[16,19,45,[124][125][126][127][128][129][130][131][132][133][134][135][136][137]. All values given as g kg −1 DM (n number of observations, SD standard deviation)…”

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confidence: 99%

Valorization of faba bean (Vicia faba) by-products

Krenz

Grebenteuch

Zocher

et al. 2023

Biomass Conv. Bioref.

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From harvesting to consumption of the faba bean (Vicia faba), different plant residues such as stems, leaves, pods, and seed husks remain as by-products. The harvest residues constitute about 50% (w/w) of the whole aboveground biomass, while the empty pods and the seed husks account for 11% and 6% (w/w) on average, respectively. Due to the environmental and dietary benefits, the global production of faba beans is most likely to increase in the future. Concomitantly, the amounts of by-products will rise as well. So far, mainly the harvest residues have been widely studied, whereas the pods and husks have received less consideration. Therefore, the aim of this review was to provide an overview of the composition of the faba bean plant residues and to illustrate their potential of being used as feedstock in food, feed, or even non-food applications. This literature survey clearly reveals that all the residual materials of faba beans contain valuable compounds and might be suitable for a multitude of different applications. The residual material should thus not be disposed of but further valorized in order to exploit the full potential of the biomass.

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Dry bean tannins: A review of nutritional implications

Reddy

Pierson

Sathe

et al. 1985

J Americ Oil Chem Soc

214

109

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Tannins are one of several antinutritional factors present in dry beans and are located mainly in the seed coat or testa. The tannin content of dry beans ranges from 0.0 to 2.0% depending on the bean species and color of the seed coat. Many high tannin bean varieties are of lower nutritional quality than low tannin varieties of beans. Naturally occurring food legume tannins are reported to interact with proteins (both enzyme and nonenzyme proteins) to form tannin‐protein complexes resulting in inactivation of digestive enzymes and protein insolubility. Both in vitro and in vivo studies indicate that bean tannins decrease protein digestibility, either by inactivating digestive enzymes or by reducing the susceptibility of the substrate proteins after forming complexes with tannins and absorbed ionizable iron. Other deleterious effects of tannins include a lowered feed efficiency and growth depression in experimental animals. The antinutritional activity of bean tannins can be reduced by processing (1 or a combination of 2 or more methods), for example dehulling, soaking, cooking and germination. Genetic selection also may help in breeding varieties low in tannins. Potential chemical treatments such as use of tannin complexing agents are discussed.

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A note on the digestibility by sheep of hulls from the field bean (vicia faba l)

Cited by 4 publications

References 6 publications

Nutritional Value of Grain Legumes for Ruminants

Nutritional Value of Grain Legumes for Ruminants

Valorization of faba bean (Vicia faba) by-products

Dry bean tannins: A review of nutritional implications

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