Faba bean is a legume used as a food source by humans and animals. However, it presents antinutritional factors such as tannins and phytic acid, compounds that form complexes with proteins and minerals, respectively, decreasing faba bean’s digestive value. Faba bean was treated with tannase and phytase, the effect of this treatment was measured in a study with rats, a group received a diet with...

to evaluate the yield components, yield and land equivalent ratio affected by relay intercropping of sunflower (helianthus annuus l.) with faba bean (vicia faba l.), a field experiment was arranged based on a randomized complete block design with three replications at the agricultural research station payamenoor university of nagadeh, iran during growing reason of 2012-2013. the treatments incl...

________________________________________________________________________________ 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...

The protein subunit is the most important basic unit of protein, and its study can unravel the structure and function of seed storage proteins in faba bean. In this study, we identified six specific protein subunits in Faba bean (cv. Qinghai 13) combining liquid chromatography (LC), liquid chromatography-electronic spray ionization mass (LC-ESI-MS/MS) and bio-information technology. The results...

BACKGROUND Boreal cropping systems are heavily focused on the production of small-grain cereals; to improve their resilience to climate change and to achieve food and feed security, diversification is needed. This study investigated the potential of faba bean, narrow-leafed lupin and lentil as protein crops in southern Finland, where faba bean is traditional but the other two are novel. RESUL...

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...

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...

Interspecific facilitation on phosphorus uptake was observed in faba bean/maize intercropping systems in previous studies. The mechanism behind this, however, remained unknown. Under nitrate supply, the difference in rhizosphere acidification potential was studied by directly measuring pH of the solution and by visualizing and quantifying proton efflux of roots between faba bean (Vicia faba L. ...