Agronomy, Nutritional Value, and Medicinal Application of Faba Bean (Vicia faba L.)

Etemadi, Fatemeh; Hashemi, Masoud; Barker, Allen V.; Zandvakili, Omid Reza; Liu, Xiaobing

doi:10.1016/j.hpj.2019.04.004

Cited by 90 publications

(62 citation statements)

References 109 publications

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“…equine , with medium‐sized seeds, and (c) V. faba var. minor , with small seeds (Etemadi, Hashemi, Barker, Zandvakili, & Liu, 2019; Karkanis et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color

Sharan

Zanghelini

Zotzel³

et al. 2020

Comp Rev Food Sci Food Safe

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The food industry, along with the consumers, is interested in plant‐based diet because of its health benefits and environmental sustainability. Vicia faba L. (V. faba) is a promising source of pulse proteins for the human diet and can yield potential nutritional and functional ingredients, namely, flours, concentrates, and isolates, which are relevant for industrial food applications. Different processes produce and functionalize V. faba ingredients relevant for industrial food applications, along with various alternatives within each unit operation used in their production. Processing modifies functional properties of the ingredients, which can occur by (i) changing in overall nutritional composition after processing steps and/or (ii) modifying the structure and conformation of protein and of other components present in the ingredients. Furthermore, V. faba limitations due to off‐flavor, color, and antinutritional factors are influenced by ingredient production and processing that play a significant role in their consumer acceptability in foods. This review attempts to elucidate the influence of different ways of processing on the functional, sensory, and safety aspects of V. faba L. ingredients, highlighting the need for further research to better understand how the food industry could improve their utilization in the market.

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“…equine , with medium‐sized seeds, and (c) V. faba var. minor , with small seeds (Etemadi, Hashemi, Barker, Zandvakili, & Liu, 2019; Karkanis et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color

Sharan

Zanghelini

Zotzel³

et al. 2020

Comp Rev Food Sci Food Safe

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“…Pests (aphids) and diseases (Botrytis cinerea, B. fabae) were chemically controlled at the beginning of crop flowering and weeds, just after sowing. The agricultural technique of bean cultivations is also well described by [24].…”

Section: Experimental Design and Agricultural Practicementioning

confidence: 99%

Planosol CO2 Respiration, Chemical and Physical Properties of Differently Tilled Faba Bean Cultivation

Kimbirauskienė

Romaneckas

Naujokienė

et al. 2020

Land

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Soil tillage intensity influences the chemical composition of soil, the distribution of nutrients, and soil physical and mechanical properties, as well as gas flows. The impact of reduced tillage on these indices in faba bean cultivation is still insufficient and requires more analysis on a global scale. This study was carried out at Vytautas Magnus University, Agriculture Academy (Lithuania) in 2016–2018. The aim of the investigation was to establish the influence of the tillage systems on the soil chemical composition, temperature, moisture content, and CO2 respiration in faba bean cultivation limited by the semi-humid subarctic climate. On the basis of a long-term tillage experiment, five tillage systems were tested: deep and shallow moldboard plowing, deep cultivation-chiseling, shallow cultivation-disking, and no-tillage. Results showed that in conditions of plowless tillage systems, the content of precrops’ residues on the topsoil before the spring tillage was 5 to 15 times higher than in plowed plots. It undoubtedly was for the amount of available nutrients in the soil, soil temperature, and moisture content. Plowless and no-tillage systems could initiate an increase in the amount of available nutrients in soil. The highest concentration of chemical elements was found in no-tilled plots. So faba bean crops could largely increase the composition of potassium and total nitrogen and stabilized CO2 respiration from soil during one vegetative period.

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“…Vicia faba L., known as faba bean, is a leguminous species originated in the Mediterranean region and grown worldwide for its high content of carbohydrate, protein, vitamins, minerals (Zn, Fe, Mg, Ca) and omega‐3 (Etemadi et al., 2019). In 2017, Peru had a cropping area of 65,985 ha, with an average yield of 11,478 kg/ha and total seed production of 75,736 tons (FAOSTAT, 2019).…”

Section: Introductionmentioning

confidence: 99%

“…Faba bean is worldwide infected by various fungi, bacteria, chromista, viruses and nematodes. The main diseases reported are chocolate spot (caused by Botrytis fabae ), leaf blight ( Xanthomonas campestris ), bacterial spot ( Pseudomonas syringae ), root rot ( Fusarium solani ), powdery mildew ( Erysiphe cichoracearum ) and infections by viral complexes (Etemadi et al., 2019). During the last decades, V. faba was also reported to be infected by phytoplasmas (Al‐Saleh & Amer, 2014; Castro & Romero, 2004; Omar, 2017; Salehi et al., 2016) that are bacteria discovered in 1967 (Doi et al., 1967) lacking the cell wall and having a diameter of 200–800 nm.…”

Section: Introductionmentioning

confidence: 99%

Detection and identification of a 16SrIII‐J subgroup phytoplasma associated with faba bean in Peru

Suarez

Gamarra

Villar

et al. 2021

Journal of Phytopathology

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Faba bean samples with symptoms of yellowing, dwarfism, shoot proliferation, internode shortening, leaf sprouts and lack of pod and seed production were collected from Huancayo and Chupaca provinces, Junin‐Peru, and analysed to verify phytoplasma presence and identity. After total nucleic acid extraction, the amplification with universal phytoplasma primers, using nested polymerase chain reactions, on the 16S ribosomal gene followed by restriction fragment length polymorphism analysis and sequence analysis allowed the classification of the detected phytoplasma in the subgroup 16SrIII‐J. The alignment of 30 16S ribosomal gene sequences from 15 faba bean symptomatic samples from single plants allowed verifying the consistent presence of 5 single nucleotide polymorphisms that are however not modifying the phytoplasma classification. The phytoplasma identity was also corroborated by the amplification and the restriction fragment length polymorphism analyses carried out on the ribosomal protein gene amplicons obtained with primers specific for the phytoplasmas enclosed in the 16SrIII group. This is the first description in Peru of a disease associated with phytoplasmas in faba beans.

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Agronomy, Nutritional Value, and Medicinal Application of Faba Bean (Vicia faba L.)

Cited by 90 publications

References 109 publications

Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color

Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color

Planosol CO2 Respiration, Chemical and Physical Properties of Differently Tilled Faba Bean Cultivation

Detection and identification of a 16SrIII‐J subgroup phytoplasma associated with faba bean in Peru

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