Technological Characteristics and Quality Attributes of Some Faba Bean (Vicia Faba) Varieties | ||||
| Annals of Agricultural Science, Moshtohor | ||||
| Article 7, Volume 60, Issue 1, March 2022, Page 73-84 PDF (459.32 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/assjm.2022.227248 | ||||
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| Abstract | ||||
| In this study, some faba bean cultivars grown under three irrigation conditions and fertilized with nano-fertilizers were evaluated. The evaluation was carried out on dry seeds, regardless of the physical properties, color index, chemical composition of the seeds and their content of some mineral elements. The soaking process was also carried out to determine the efficiency of its water absorption. The cooking process and the increase in volume after cooking, as well as the chemical composition after cooking, was also carried out. The texture of the seeds of different cultivars was also measured after cooking. Total phenolic and tannins were also estimated before and after cooking to identify the effect of cooking on the content of some anti-nutritional seeds in the studied cultivars. The results show the percentage of hulls, moisture content and crude protein were ranged between 10.22-20.56, 6.55-7.35%, and 29.09-35.93% (based on dry weight), respectively. The hydration coefficient and the weight after cooking ranged between 109.11-135.32% and 175.71-244.08%, respectively. As for the chemical composition after cooking, it was found that the moisture content and protein 77.59-78.37% and 26.90-33.01% (based on dry weight). Respectively the cooking process was reduced the total phenolic compounds ,respectively to 20.50-26.17%, and tannins content to 58.03-64.28%. | ||||
| Keywords | ||||
| Faba beans; Mariot 2; Nubaria 2; Giza 716; Chemical composition; phenolic substances; tannins | ||||
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