Vegetative Characteristics and Nutritional Components of A New Line (Dwarf) As Compared with Three Commercial Genotypes of Faba Bean الخصائص الخضرية والمکونات الغذائية لسلالة الفول الجديدة (دوارف) بالمقارنة مع ثلاثة تراکيب وراثية تجارية من الفول البلدى. | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 7, Volume 10, Issue 8, August 2019, Page 289-296 PDF (542.68 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2019.58151 | ||||
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| Authors | ||||
| منال عبد الحمید محمود حسن1; أشرف جلال هريدى2 | ||||
| 1قسم علوم وتکنولوجيا الاغذية ، کلية الزراعة ، جامعة أسيوط ، مصر. | ||||
| 2قسم الخضر ، کلية الزراعة ، جامعة أسيوط ، مصر | ||||
| Abstract | ||||
| Seeds of Dwarf as a new bean line were subjected to comparing with three commercial genotypes; Assiut 142, Giza 3 and Romy 80 in some vegetative characteristics and nutritional components. The cooking quality and chemical composition as well as, preparation of biscuit with 10% and 20% of whole faba bean seeds flour from the above four genotypes were investigated. The results showed that faba bean seeds are good source of nutrients, such as carbohydrates, minerals and protein, in addition to phenolics and flavonoids compounds. The abundant minerals in the faba bean seeds were magnesium, calcium and phosphorus with among the other minerals. Amino acids analysis showed that faba bean seeds protein is rich in some essential amino acids, such as Lysine, Isoleucine and Leucine. Based on the study results it could be mentioned that Dwarf faba bean as a new line considered as an acceptable to be consumed directly or after processing. | ||||
| Keywords | ||||
| Green pods; Dry seeds; Total Phenolics; Flavonoids; minerals | ||||
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