Nutritional and antinutritional attributes of faba bean (Vicia faba L.) germplasms growing in Bihar, India

Kumar, Amresh; Agarwal, Nidhi; Prasad, N. B. L.; Sinha, S. K.

doi:10.1007/s12298-014-0270-2

Cited by 36 publications

(21 citation statements)

References 13 publications

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“…Total starch content is generally estimated to make up around 40-50% of faba bean seeds (Kozłowska 2001), although more recent studies by Kumar et al (2014) and Ivarsson & Neil (2018) suggest that it is closer to 27-40%. A study investigating starch composition in faba bean found resistant starch to range from 8.1 to 15.0% of total starch, and it has been reported that current faba bean varieties have higher glycaemic index values than other pulse crops (Ambigaipalan et al 2011).…”

Section: Starch and Sugarsmentioning

confidence: 99%

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: Starch and Sugarsmentioning

confidence: 99%

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

2019

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“…The chemical composition of FB flour was determined and the obtained results are presented in Table 1 Kumar et al (2015). Therefore, FB protein can be used as protein supplement to cereal based foods or can provide a good protein source to produce weaning foods of high nutritive value.…”

Section: Chemical Characteristics Of Faba Beansmentioning

confidence: 99%

Functional Properties of Faba Bean Protein and Effect of Enzymatic Hydrolysis on Its Antioxidant Activity

Ali

2019

Zagazig Journal of Agricultural Research

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Protein play an important role in determining structure and texture of various food products. Therefore, the goals of this research were to study the functional properties of faba bean protein cultivar, Giza3, compared to ß-Lactoglobulin (ß-Lg) and to hydrolyze this protein using pepsin at different pH values (1.5 and 3) and different incubation periods (0, 5, 10, 60, and 180 min) to characterize the resultant hydrolysates and evaluate their antioxidant activities. The solubility at different pH, emulsifying properties, stability against creaming and oil droplets size, of faba bean protein were tested compared to ß-Lg protein. The findings cleared that the solubility and emulsifying properties of faba protein were very low compared to ß-Lg. Concerning to hydrolysis process, the degree of hydrolysis at pH 1.5 was higher than that at pH 3. The molecular weight distribution bands of faba protein hydrolysates were in the range of 9-98 kDa using SDS-PAGE method while, peptides were in the range of 500 -4000 Da using MALDI-TOF MS method. The results of both methods confirmed that the hydrolysis at pH 1.5 was higher than pH 3. Moreover, the enzymatic hydrolysis significantly improved the antioxidant activity of faba bean protein. Hydrolysates produced at pH 3 had a slight high antioxidant activity than at pH 1.5 at all incubation periods. Finally, these results suggest that faba bean hydrolysates could be used in preparing functional foods and as natural antioxidants to prevent oxidation process in food products.

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“…Faba bean is one of the major crops that consumed worldwide for feeding farm animals (Cazzato et al 2012) and their seeds are high in lysine and arginine, which may complement the low levels in cereals. Faba bean increases humus of soil and use in crop rotation (Kumar et al 2015).…”

Section: Introductionmentioning

confidence: 99%

Improve quality and productivity of some faba bean cultivars with foliar application of fulvic acid

et al. 2019

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Background: Two field experiments were carried out at the Research and Production Station of the National Research Centre, Nubaria region, Behira Governorate, Egypt, during two winter seasons of 2014/2015 and 2015/2016. The aim of this study was to investigate the response of vegetative growth, yield, yield components, and some metabolic constituents of four faba bean (Vicia faba L.) cultivars "Nubaria 2, Sakha 1, Sakha 3, and Sakha 4" to foliar application of fulvic acid (FA) at 0.0, 3, 6, and 9 gL − 1. Results: The results show that all applications of FA increased all vegetative characters (i.e., plant height, number of branches and leaves, and total dry weight/plant, fourth leaf area and leaf area index, specific leaf weight, and crop growth rate), as well as, yield and its components (i.e., number of pods/plant, weight of pods/plant, seed and straw yield/plant, seed and straw yield/feddan, and seed index) of all studied faba bean cultivars, comparing to untreated plants. The results also show the total photosynthetic pigments content in leaves were increased by increasing FA concentration up to 9 gL −1. Treatment FA at 9 gL −1 , significantly improved the nutritional value and quality of seeds by increasing total carbohydrates, crude protein, minerals (nitrogen, phosphorus, and potassium) content, arginine, lysine, phenylalanine, and tryptophan. Conclusions: Generally, foliar application of FA at 9 gL −1 , singly or interaction with Sakha 4 effectively increased seed yield and quality. In conclusion, the growth and yield contributing characters and quality of four bean cultivars could be improved with foliar application of FA treatments.

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Nutritional and antinutritional attributes of faba bean (Vicia faba L.) germplasms growing in Bihar, India

Cited by 36 publications

References 13 publications

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

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

Functional Properties of Faba Bean Protein and Effect of Enzymatic Hydrolysis on Its Antioxidant Activity

Improve quality and productivity of some faba bean cultivars with foliar application of fulvic acid

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