Vicia faba beans vs. soyabean meal as a source of protein

Abstract

The protein value of raw, heated and shelled Vicia faba beans (VFB) was compared with that of heated soyabean meal (HSB) when fed at 10 and 15 % protein levels to rats of both sexes. While females grew equally well on VFB and HSB diets containing 15 %protein, males fed VFB grew more slowly than those fed HSB at the two levels ofprotein in the diets (the difference being smaller on the 15% protein diet). The lower N utilisation of VFB seems to be the main reason for the differences in the growth response.Shelling improved the nutritive value of VFB, while autoclaving aflected it adversely. The trypsin inhibitors of the VFB were not destroyed by autoclaving.Introduction VZCZA faba beans (VFB) are consumed by man and domestic animals as an important source of protein, especially in countries with a shortage of high-quality protein sources. Several reportsls2 indicate that VFB have a deleterious effect on rats, whereas others report good results, with no apparent ill effects.3-5 With chicks receiving a high proportion of VFB in the diets, Bletner et a1.6 obtained poor growth, feathering and feather pigmentation, but this was improved considerably by addition of a source of good quality protein.Poor growth after receiving diets containing V. faba beans is attributed, by some investigators, to a deficiency in, or an imbalance of, some of the essential amino acids, and to the presence of growth inhibitors associated with the protein. 192 The negative effect of VFB has also been attributed to contamination of the beans with poisonous substances, such as castor seeds or croton seed residue^.^ The contradictory results described in the literature may also be due to differences in the nutritive value as a result of variability in the compo-

Chemical Composition of Some Faba Bean Cultivars

“…(Wolf 1970), kidney beans (Phaseolus vulgaris) (Pusztai 1965) and mung beans (P. aureus) (Hang et al 1970 (Wolf 1970 Pusztai (1965), and in Aqueous extraction of TI was similar to the method used by Chen and Mitchell (1973). Wilson et al (1972) (Nitsan 1971;Wilson et al 1972) Nitsan (1971) and of Wilson et al (1972) …”

Tocopherol Distributions and Triacylglycerol Molecular Species in Broad Beans (Vicia faba)

“…The major chemical components are: fat 2.3-2.9%, moisture 3.5-3.7% and protein 24.8-25.6%; the composition of these components did differ significantly among cultivars (P > 0.05). Broad beans are known to be high in complex carbohydrates, protein, and fiber, yet extremely sparse in fat (Nitsan, 1971). This study analyzed differences in composition among broad bean cultivars by determination of the lipid classes and the FA compositions of the oils.…”

“…Vicia faba beans are consumed by humans and domestic animals as an important source of protein, especially in countries with a shortage of high-quality protein sources. Several reports (Nitsan, 1971;Ford and Hewitt, 1979) suggest that V. faba beans have a deleterious effect on rats, whereas others report good results, with no apparent ill effects. With chicks receiving a high proportion of V. faba beans in their diets, Bletner and Chalhoub (1963) reported poor growth, feathering and feather pigmentation, but this was improved considerably by addition of a source of good quality protein.…”

“…Poor growth after receiving diets containing V. faba beans has been attributed to a deficiency in, or an imbalance of, some of the essential amino acids, and to the presence of growth inhibitors associated with the protein (Nitsan, 1971;Ford and Hewitt, 1979). The negative effect of V. faba beans has also been attributed to contamination of the beans with poisonous substances, such as castor seeds or croton seed residues.…”

Regiospecific Profiles of Fatty Acids in Triacylglycerols and Phospholipids from Adzuki Beans (Vigna angularis)

“…There were no significant differences (P > 0.05) in these contents among the five cultivars. Adzuki beans are high in complex carbohydrates, protein, and fiber, yet are extremely low in fat [16]. Predominant components were PL (72.2-73.4 wt-%) and TAG (20.6-21.9 wt-%), followed by steryl esters (SE: 2.4-3.3 wt-%), accompanied by very small amounts (2.4-3.7 wt-%) of other lipid components (data not shown).…”