in order to evaluate the density, population and insect fauna diversity and agronomical yield in intercropping faba bean (vicia faba l.) andcoriander (coriandrum sativum l.), a field experiment was conducted based on a randomized complete block design with three replications at the farm located in nagadeh, west azerbaijan province, iran during growing season in 2012-2013. treatments included 75...

in order to study the effect of planting pattern and nitrogen application on barley and faba bean yield and quality of forage in intercropping, an experiment was conducted on farm of agricultural and natural resources faculty of gonbad kavous university as factorial based on rcbd with three replications in 2012-2013. planting pattern consisted of five levels, i.e. sole barley, intercropping of ...

in order to study the intercropping of barley (hordeum vulgare l.) and faba bean (vicia faba l.) an experiment was conducted as factorial based on randomized complete block design with two factors and three replications at sari agricultural science and natural resources university during 2009. the first factor was two seed ratios include d1: 75 and 150 kg.ha-1 of faba bean and barley, respectiv...

Mixed intercropping of barley (Hordeum vulgare L.) with faba bean (Vicia faba L.) was compared with sole cropping for three growing seasons 2001–2003) at Holetta Agricultural Research Centre, in the central highlands of Ethiopia. The treatments were sole barley (125 kg ha−1), sole aba bean (200 kg ha−1) and an additive series of 12.5, 25, 37.5, 50 and 62.5% of the sole seed rate of faba bean mi...

Two faba bean (Vicia faba L.) subspecies major and minor and lentil seeds grown in Algeria were separated into cotyledons and hulls. These fractions, together with their corresponding whole seeds, were extracted with two solvents, aqueous (70%) acetone and (80%) ethanol, and evaluated for antioxidant activity in relation to their phenolic contents. Acetone selectively extracted tannins from fab...

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...