Osmoregulation and nutritional relationships betweenOrobanche foetidaand faba bean
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چکیده
منابع مشابه
Nutritional Assessment of Raw and Processed Faba Bean (Vicia faba L.) Cultivar Major in Growing Rats
We tested the effects of several processing methods on the nutritional value of faba beans. Nutritional assessment was based on chemical analyses of legume protein content and on the digestive and metabolic utilization in rats. Protein content in Vicia faba (V. faba) was 28%, and the supply of essential amino acids, except for sulfur-containing acids, was sufficient to cover the rat’s nutrition...
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________________________________________________________________________________ Abstract The objective of this experiment was to determine whether faba bean could successfully be used in feeds for weaner pigs in the period 10 to 25 kg liveweight. An experiment was conducted using 48 weaner pigs (average weight 10 ± 0.42 kg) to determine the nutritive value of dehulled faba bean meal (Vicia fab...
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Vicia faba L, is a globally important grain legume whose main centers of diversity are the Fertile Crescent and Mediterranean basin. Because of its small number (six) of exceptionally large and easily observed chromosomes it became a model species for plant cytogenetics the 70s and 80s. It is somewhat ironic therefore, that the emergence of more genomically tractable model plant species such as...
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the objective of this study was to obtain relationships between plant leaf area (cm2plant-1) with leaf dry weight (g plant-1), vegetative dry weight (g plant-1) and plant height (cm) in faba bean (vicia faba l.). the experiment was conducted at the research farm of gorgan university of agricultural sciences in 2011-2012 growing season. the experimental design was a randomized complete block des...
متن کاملInfluence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta.
Faba bean has gained increasing attention from the food industry and the consumers mainly due to the quality of its protein fraction. Fermentation has been recently recognized as the most efficient tool for improving its nutritional and organoleptic properties. In this study, faba bean flour fermented with Lactobacillus plantarum DPPMAB24W was used to fortify semolina pasta. Pasta samples inclu...
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ژورنال
عنوان ژورنال: Plant Signaling & Behavior
سال: 2009
ISSN: 1559-2324
DOI: 10.4161/psb.4.4.8192