Chemical composition and secondary metabolites of Egyptian faba bean (Vicia faba L.) effected by germination and soaking | ||
| Al-Azhar Journal of Agricultural Research | ||
| Volume 48, Issue 3, October 2023, Pages 441-450 PDF (927.24 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ajar.2024.235324.1253 | ||
| Authors | ||
| M.G. Taha* 1; M. A. Mahmoud2; M. A. A. El-Shaer1; M. A. M. Abd Elraheem1; W. AbdElhamed1 | ||
| 1Department of Biochemistry, Faculty of Agriculture, Al-Azhar University, Cairo. Egypt. | ||
| 2Department of Agronomy, Faculty of Agriculture, Al-Azhar University, Assuit, Egypt. | ||
| Abstract | ||
| Abstract Two Egyptian faba bean v (Sakha- were soaking in distilled water for 24, 48 and 78 h to dry seeds, and germination. For both varieties, the moisture, lipid, ash, nitrogen, protein and carbohydrates contents were determined . Secondary metabolites concentrations were estimated, Total phenolic Total flavonoids , Total alkaloids, Phytic acid and Tannins. A proximate composition of faba bean seed varieties (Sakha-1 and Giza-843) showed that, Giza-843 seeds contain higher level of moisture, ash content, crude fiber and total carbohydrates (7.53, 3.75, 6.81 and 50.61 %, respectively). The Chemical compositions of Sakha-1 seeds were 1.65, 5.03 and 31.44% for crude lipid, total nitrogen and crude protein respectively. Results showed that the variety Sakha-1 was higher than Giza-843 variety in Total phenolic (TPCs), Total alkaloids (TAs) and Phytic acid. Total flavonoids (TFs) in the Giza-843 seed (81.34 mg/100g) were higher than those found in the Sakha-1 seeds (80.23mg/100g. Also, Tannins were higher in Giza-843 seed (653.25 mg/100g) than in Sakha-1 seeds (635.59mg/100g). Soaking process of variety (Sakha-1 and Giza-843) in distilled water for (24,48 and 72 hours) significantly lowered total ash content and crude fiber compared with control but , it was increased moisture, crude lipid, crude protein and total carbohydrates compared with control. Data of soaked seeds in water showed a slight reduction in TPCs, TFs and Tannins contents, while the results of Total alkaloids and Phytic acid were increased compared with control. Germination processes caused a decrease of moisture, crude lipid and total carbohydrates. | ||
| Keywords | ||
| Faba bean (Vicia faba L.); Chemical composition; Secondary metabolites; Soaking Germination process | ||
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