Nutritional and antinutritional composition of fava bean (Vicia faba L., var. minor) cultivars

Labba, Inger-Cecilia Mayer; Frøkiær, Hanne; Sandberg, Ann‐Sofie

doi:10.1016/j.foodres.2020.110038

Cited by 100 publications

(56 citation statements)

References 70 publications

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“…Moreover, crude proteins contents varied from one population to another, they ranged from 21.99 (Vf22) to 29.60% (Vf18) (Table 6). Our results are similar to those reported by several authors [30,41] and it is in the global average of 29% mentioned by [44]. Compared with other pulses, such as pea, which have CP contents from 15 to 30% dry weight [45], it was found that Vicia faba var minor have acceptable levels [46].…”

Section: Chemical Composition and Nutritivesupporting

confidence: 91%

“…The color of petals was light purple for most populations except Vf13, Vf15, Vf19 with 100% purple petals and Vf22 with 100% of white petals. According to [30], the variations in this trait (WINGPETCOL) are correlated with some chemical components such as tannin, phenolics, etc. and could be considered as an indicator to classify faba bean genotypes.…”

Section: Pheno-morphological Characterization Of Faba Bean Populationsmentioning

confidence: 99%

“…The high value can be explained by the climatic conditions of the cultivation of our faba bean. [30] mentioned that climatic factors influence the content and composition of walls via the morphological composition, so that high temperatures stimulate rapid lignifications of supporting tissues. In addition, other feed quality traits related particularly to ruminant in vitro digestibility were evaluated.…”

Section: Chemical Composition and Nutritivementioning

confidence: 99%

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Agro-Morphological, Yield Components and Nutritional Quality Attributes of Vicia faba L. var. Minor Cropped in Tunisian Arid Regions

Yehmed¹,

Tlahig²,

Ayeb³

et al. 2021

Pol. J. Environ. Stud.

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Faba bean (Vicia Faba var. Minor) is of great importance as it is commonly used as an excellent protein source in food and feed. In Tunisia, the wide variability among local genetic resources might be valorized by preservation and breeding programs. For that, the knowledge of the diversity within this crop and its distribution across the oasis could be of great help in managing and improving its germplasm. The objectives of the present study were to assess the phenotypic diversity within a germplasm of 23 populations of local faba bean cropped in Tunisian arid regions. Characterization was undertaken based on 29 parameters related to seeds, plant growth, flowers, and pods characteristic. This agro-morphological characterization was carried out based on UPOV and Bioversity International descriptors. Crude protein (CP), neutral and acid detergent fibers (NDF, ADF), and in vitro dry/organic matter digestibility (IVDMD/IVOMD) parameters were also analyzed. Results revealed a considerable genetic variability for most of the agro-morphological parameters. In fact, significant differences (p<0.05) were revealed by ANOVA for the majority of the analyzed quantitative traits. The coefficient of variation, used as a homogeneity index, was above 1.44 % for all characters, which ensures the predominance of genetic components in the differences among populations. The overall variability was analyzed via multivariate and dimension reduction approaches relatively using hierarchical clustering and PCA methods, in order to classify populations into relatively homogenous groups after the identification of the major traits contributing to the overall diversity. The superior populations with the best precocity (95 DAS), with high total yielding per plant (500 g), and having the highest digestibility (96.5%), the highest CP content (29.6%), and the least NDF content (44.5%) were identified.

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Section: Chemical Composition and Nutritivesupporting

confidence: 91%

Section: Pheno-morphological Characterization Of Faba Bean Populationsmentioning

confidence: 99%

Section: Chemical Composition and Nutritivementioning

confidence: 99%

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Agro-Morphological, Yield Components and Nutritional Quality Attributes of Vicia faba L. var. Minor Cropped in Tunisian Arid Regions

Yehmed¹,

Tlahig²,

Ayeb³

et al. 2021

Pol. J. Environ. Stud.

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“…In conventional cultivars like Snowbird and Snowdrop, vicine and convicine content ranges from 6 to 14 g/kg DM, whereas cultivars with reduced vicine-convicine content like Fabelle averaged 0.6 g/kg DM ( Duc et al, 1999 ). Mayer Labba et al (2021) recently reported that the vicine content of 15 cultivars grown in Sweden ranged from 0.40 to 7.01 g/kg DM and convicine content ranged from 0.04 to 3.12 g/kg DM. Vicine and convicine contents in the current trial were similar to those reported by Cho et al (2019) and Smit et al (2021) .…”

Section: Discussionmentioning

confidence: 99%

Feeding different cultivars and quality levels of faba bean to broiler chickens

Smit

Beltranena

2021

Translational Animal Science

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A concern of both pulse growers and poultry producers is how frost damage around harvest time affects the nutritional quality of faba bean for broiler chickens. To investigate, 2 zero-tannin cultivars (Snowbird, Snowdrop) and 1 low vicine and convicine cultivar (Fabelle) sourced from seed growers were spring planted 3 weeks later than recommended (mid-May) and harvested late October to purposely increase frost damage. Parent, certified seed (high quality) and harvested frost damaged beans (low quality) of the 3 cultivars were fed to 740 chickens housed in 64 floor pens in a 2 x 3 factorial plus control (9 pens of 11 or 12 birds per treatment). Starter (d 0 to 11), grower (d 12 to 24) and finisher (d 25 to 40) diets included 15, 30, and 45% faba bean in partial (starter, grower) or total replacement of soybean meal (SBM; control). Harvested Snowbird, Snowdrop, Fabelle averaged 52, 62, 17% blackened hull and 35, 43, 51% immature beans, respectively. There was a cultivar x quality interaction (P < 0.05) on daily feed disappearance (ADFI) and gain-to-feed (G:F). Broilers fed low quality Snowdrop consumed 10 g/d more finisher and 6 g/d more feed overall than those fed low quality Snowbird or Fabelle; broilers fed parent seed were intermediate. Feeding low quality Fabelle resulted in best overall G:F (0.646) vs. high quality Snowbird (0.611), high quality Fabelle (0.624), or low quality Snowdrop (0.624). Average daily weight gain (ADG) and bird body weight (BW) at the end of each growth phase were not affected by cultivar or quality level. Controls fed SBM only grew 2.75 g/d faster overall and were 113.5 g heavier at the end of the trial than broilers fed faba bean (P < 0.05). Controls fed SBM only had 0.024 g/g better overall G:F than broilers fed faba bean (P < 0.05). Feeding low quality beans or high quality seed had no effect on antemortem BW, chilled carcass weight (WT), dressing percentage or yield of saleable cuts except that broilers fed Snowbird or Snowdrop had 0.8%-unit larger thighs than those fed Fabelle. Controls fed SBM only were 110 g heavier at slaughter, had 72 g heavier chilled carcass WT, and 0.5%-unit greater dressing percentage than broilers fed faba bean (P < 0.05). These results indicate that feeding frost damaged and(or) immature faba bean, to the extent observed in this trial, did not negatively affect growth performance or carcass attributes of broiler chickens compared to feeding parent, certified, high quality seed of these cultivars.

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“…Consumption of red kidney beans and broad beans has been linked disease reduction such diabetes, cancer, obesity, and coronary heart diseases. These products are characterised by interesting nutritional properties: high levels of complex proteins, carbohydrates, and dietary fibre, coupled with a low content of saturated lipids and the presence of bioactive compounds, such as polyphenols [26][27][28]. The addition of them to extruded snacks together with popular spices and herbs such as thyme, marjoram, oregano, basil, and lovage can diversify taste of final products and increase the content of phenolic compounds in them.…”

Section: Introductionmentioning

confidence: 99%

Innovative Application of Phytochemicals from Fermented Legumes and Spices/Herbs Added in Extruded Snacks

et al. 2021

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A trend related to adding legume seeds to various products has been observed. This work aimed to use fermented red bean/broad bean seeds and their hulls to produce extruded snacks with more beneficial nutritional properties and good sensory quality. Extruded snacks containing fermented ground seeds (50%) or hull (10%) of red bean/broad bean and corn grits with the addition of selected herbs/spices (0.5%) were prepared. The chemical composition, phenolic profile, antioxidant activity, and sensory quality were analysed. The results showed that the protein content ranged from 9 to 22.9 g 100 g−1, phenolic compounds ranged from 3.97 to 12.80 mg 100 g−1 (with the addition of herbs/spices, even up to 62.88 mg 100 g−1), and antioxidant activities ranged from 4.32 to 10.23 Trolox g−1 (ABTS assay), depending on the type of fermented materials. The addition of ground seeds/hull did not influence the consumer desirability, whereas the addition of selected herbs/spices, particularly lovage, increased it. The application of fermented red bean and broad bean seeds and their hulls, as part of the assumptions of the planetary diet, enabled enrichment of extruded corn products, which are often consumed by vegans and vegetarians, with nutritionally valuable ingredients.

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Nutritional and antinutritional composition of fava bean (Vicia faba L., var. minor) cultivars

Cited by 100 publications

References 70 publications

Agro-Morphological, Yield Components and Nutritional Quality Attributes of <i>Vicia faba</i> L. var. <i>Minor</i> Cropped in Tunisian Arid Regions

Agro-Morphological, Yield Components and Nutritional Quality Attributes of <i>Vicia faba</i> L. var. <i>Minor</i> Cropped in Tunisian Arid Regions

Feeding different cultivars and quality levels of faba bean to broiler chickens

Innovative Application of Phytochemicals from Fermented Legumes and Spices/Herbs Added in Extruded Snacks

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