Nutrient Accumulation in Faba Bean Varieties

Etemadi, Fatemeh; Barker, Allen V.; Hashemi, Masoud; Zandvakili, Omid Reza; Park, Yeonhwa

doi:10.1080/00103624.2018.1495729

Cited by 26 publications

(23 citation statements)

References 34 publications

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“…; Etemadi et al . ). The bioavailability of micronutrients in both pea and faba bean is adversely affected by anti‐nutrients, and these compounds are discussed in a later section of this review.…”

Section: Micronutrientsmentioning

confidence: 97%

“…As an understudied crop, little is known regarding the micronutrient composition of faba bean (Lombardo et al 2016), with only a handful of studies investigating diversity in mineral nutrients in commercial or wild varieties. Iron concentrations range from 23 to 94 mg/kg in faba bean and have been shown to fluctuate due to environmental conditions (Lombardo et al 2016;Etemadi et al 2018); zinc has been shown to range from around 10 to 50 mg/kg, depending on genotype (Baloch et al 2014;Etemadi et al 2018). The bioavailability of micronutrients in both pea and faba bean is adversely affected by anti-nutrients, and these compounds are discussed in a later section of this review.…”

Section: Micronutrientsmentioning

confidence: 99%

“…; Etemadi et al . ); zinc has been shown to range from around 10 to 50 mg/kg, depending on genotype (Baloch et al . ; Etemadi et al .…”

Section: Micronutrientsmentioning

confidence: 99%

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Improving pulse crops as a source of protein, starch and micronutrients

2019

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Pulse crops have been known for a long time to have beneficial nutritional profiles for human diets but have been neglected in terms of cultivation, consumption and scientific research in many parts of the world. Broad dietary shifts will be required if anthropogenic climate change is to be mitigated in the future, and pulse crops should be an important component of this change by providing an environmentally sustainable source of protein, resistant starch and micronutrients. Further enhancement of the nutritional composition of pulse crops could benefit human health, helping to alleviate micronutrient deficiencies and reduce risk of chronic diseases such as type 2 diabetes. This paper reviews current knowledge regarding the nutritional content of pea (Pisum sativum L.) and faba bean (Vicia faba L.), two major UK pulse crops, and discusses the potential for their genetic improvement.

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Section: Micronutrientsmentioning

confidence: 97%

Section: Micronutrientsmentioning

confidence: 99%

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Improving pulse crops as a source of protein, starch and micronutrients

2019

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“…Faba (FB) beans, ranked as the third‐most important grain legume, are a suitable crop for sustainable agriculture and are considered as cheap protein source. FB beans are produced in many countries, especially in African and Asian regions accounting for 80% of the production of dry FB beans (Alghamdi, Migdadi, Ammar, Paull, & Siddique, ; Etemadi et al., ; Kazemi, Shahbyki, & Baghbani, ). Lima (LM) beans, one of the 12 primary grain legumes, are widely cultivated in the tropics with yields up to 284.4 tons/km 2 and are an important protein source for millions of Nigerians (Betancur, Ancona, Guerrero, Camelo Matos, & Ortiz, ; Ezeagu & Ibegbu, ; Ormeño‐Orrillo, Vinuesa, Zúñiga‐Dávila, & Martínez‐Romero, ; Shlichta, Cuny, Hernandez‐Cumplido, Traine, & Benrey, ).…”

Section: Introductionmentioning

confidence: 99%

“…Beans are categorized as pulses, and dry beans have been the principal food consumed worldwide (Fageria, 2002;Feitosa et al, 2018). Because of the nutrient-dense value, dry beans play a critical role as a vital nutritional food source to humans (Etemadi, Barker, Hashemi, Zandvakili, & Park, 2018;Fageria, 2002). Dry beans are considered to be complete food as they are good source of carbohydrates, proteins, fats, minerals, and vitamins.…”

Section: Introductionmentioning

confidence: 99%

Whole faba bean flour exhibits unique expansion characteristics relative to the whole flours of lima, pinto, and red kidney beans during extrusion

Masli

Ganjyal

2019

Journal of Food Science

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Determining the impacts of extrusion conditions on extrudate characteristics of whole beans flours is critical to find the suitable types of beans to use for making direct expanded products. Whole bean flours of four different bean types, faba, lima, pinto, and red kidney, were extruded. The influence of barrel temperature (120, 140, and 160°C), moisture content (17%, 21%, and 25%), and screw speed (150, 200, and 250 rpm) on process and product responses was studied with a corotating twin screw extruder. The barrel temperature, moisture content, screw speed, and variety of bean had significant influence on process and product responses, back pressure (MPa), torque (N·m), specific mechanical energy (kJ/kg), expansion ratio, water absorption index (g/g), and water solubility index (%) (P < 0.05). Faba bean extrudates had a significantly higher expansion ratio compared to other beans (lima, pinto, and red kidney beans) even though faba bean contained significantly higher protein and higher crude fiber contents (P < 0.05).Keywords: extrusion, faba bean, lima bean, pinto bean, red kidney bean Practical Application: The outputs of this research will be helpful to the food industry in the production of high nutrient-dense food products from whole beans by maintaining the expansion and texture of the products. The data should assist to choose the suitable types of whole bean flours and the optimum processing conditions for making direct expanded extruded products.

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Nitrogen and phosphorus uptake and nitrogen fixation estimation of faba bean in western Canada

et al. 2021

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Faba bean (Vicia faba L.) has very efficient dinitrogen (N2) fixation, the greatest among grain legumes. The main aims of this study were to investigate the effect of nitrogen (N) and phosphorus (P) fertilizers on yield, N and P uptake, and biological nitrogen fixation (BNF) potential of faba bean. Four faba bean cultivars (‘CDC Snowdrop’, ‘219‐16’, ‘Snowbird’, and ‘Tabasco’) were grown in a 2‐yr field experiment at four site‐locations in Saskatchewan, Canada, during 2016 and 2017. In addition, a controlled‐environment study was also conducted to address how P fertilization influences growth and proportion of nitrogen derived from the atmosphere (%Ndfa) through BNF in 2017. Yield was not significantly affected by cultivar, fertilization or site‐location, however, N and P uptake were significantly affected to varying degrees by all three effects. The average faba bean grain yield was 5,280 kg ha–1 in field experiments. Average grain N uptake (117–300 kg N ha–1) and P uptake (15–35 kg P ha–1 and 34–80 kg P2O5 ha–1) were significantly greater than straw N and P uptake in the field. An estimated 88% Ndfa was obtained in the controlled‐environment study and 230 kg N ha–1 of N uptake was observed in aboveground biomass (grain and straw) in the field experiments. Results support the efficiency of N2 fixation in this species in western Canada.

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Nutrient Accumulation in Faba Bean Varieties

Cited by 26 publications

References 34 publications

Improving pulse crops as a source of protein, starch and micronutrients

Improving pulse crops as a source of protein, starch and micronutrients

Whole faba bean flour exhibits unique expansion characteristics relative to the whole flours of lima, pinto, and red kidney beans during extrusion

Nitrogen and phosphorus uptake and nitrogen fixation estimation of faba bean in western Canada

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