The objectives of this study were to identify ten faba bean (Vicia faba L.) varieties using DNA fingerprinting detected by Random Amplified Polymorphic DNA (RAPD).The RAPD analysis for the ten faba bean varieties utilizing five random 10mer primers was showed that the number of bands for each primer ranged from one (A12) to 12 (B10).The molecular size of the bands for each primer ranged from 85 bp(B01) to 10744 bp.(B 20).Primer(A12)gave a maximum of 7bands ranged from 260 to 4710 bp. One specific band was exhibited for G.717 faba bean variety with 2901 bp. This band could be used to characterize this variety from the others. Primer (A07) exhibited 5 amplification product at the molecular size ranged between 510 and 4385 bp.A specific band was exhibited for Y.S. variety of 4385 bp, this band could be used to distinguish this variety. Primer (B 20) gave a maximum 16 bands ranged from 275 to 10744 bp. Some varieties had some specific bands which could be used to identify them among the others. For instance, Nu.1 variety contained three specific bands of 2153 bp, 1015 bp and 820 bp. Primer(B10)gave amaximum12 bands ranging from 460 bp to 3635 bp.The fragment with the molecular size of 1850 was present in all varieties except for Y.S. Primer(B01) gave a maximum of 15 bands ranged between 85 and 8080 bp. Variety Sa.2 could be distinguish from the others varieties by the presence of unique fragments at 8080 bp. Also, two specific bands which were found in Y.S. variety with 4985 bp and 2445 bp. These could be used to characterize and identify this variety among others (as a positive specific marker)

This study includes seven faba bean (Vicia faba L.) varieties to identify it using morphological and chemical methods. Morphological identification is carried out by observation through recording a range of morphological characters as reported in the internationally recognized descriptor of the International Union for Protection Of new Varieties (UPOV1994). According to the UPOV guideline could use about nine characteristics such as plant height, anthocyanin coloration, pod attitude and seed black pigmentation of hilum can be used to distinguish between the varieties. The chemical composition analysis showed that the varieties seeds contained average percentage as follows, protein (23.52-28.92 %), crude fat (1.21-1.51%), carbohydrate (58.63-64.47 %) and crude fibers (6.10-8.35%). The crude protein of different varieties were fractionated into five fractions (albumins, globulins, prolamins, glutelins and non soluble proteins) depending upon the solubility in different solvents. The ratio of globulins\ albumins and globulins\prolamins were calculated and results of these ratios can be use to identification of some varieties under study.