Protein content variation in a pure line faba bean (<i>Vicia faba</i>) collection

El-Sherbeeny, M.; Robertson, Larry D.

doi:10.1002/jsfa.2740580206

Cited by 20 publications

(13 citation statements)

References 2 publications

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“…These percentages observed in wild populations are similar to those reported for Vicia seeds belonging to cultivated species such as V. sativa . In a screening of 840 V. faba lines, protein contents ranged from 18% to 31% with an average content of 24% (Elsherbeeny and Robertson 1992). In addition, the protein contents of several of the studied Vicia were also higher than those observed in other cultivated legumes such as chickpea with 24.7% seed protein (Sánchez‐Vioque and others 1999).…”

Section: Resultsmentioning

confidence: 99%

Nutritional Characteristics of Seed Proteins in 28 Vicia Species (Fabaceae) from Southern Spain

Pastor-Cavada¹,

Juan²,

Pastor³

et al. 2011

Journal of Food Science

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The study of local plants could provide useful data for the possible development of future crops with good nutritional and functional properties. The nutritional characteristics of the seed proteins of 28 Vicia species (31 taxa) (Fabaceae) from Spain were studied. Protein contents in studied Vicia ranged from 20.1% in V. articulata to 32% in V. pyrenaica. V. altissima, which is only deficient in Trp, showed the most balanced amino acid composition, while the remaining taxa were limiting in Met, Cys, and Trp. In vitro protein digestibility (IVPD) ranged from 78% in V. incana to 86.3% in V. hirsuta. In addition to the amino acid composition and IVPD, other nutritional parameters, such as amino acid score, biological value, protein efficiency ratio, or protein digestibility corrected amino acid score, were studied. Results confirm the interest of studying wild populations of cultivated and non cultivated Vicia species as potentially interesting sources of seeds with good nutritional characteristics.

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Section: Resultsmentioning

confidence: 99%

Nutritional Characteristics of Seed Proteins in 28 Vicia Species (Fabaceae) from Southern Spain

Pastor-Cavada¹,

Juan²,

Pastor³

et al. 2011

Journal of Food Science

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“…El‐Sherbeeny and Robertson (1992) used NIRS (wavelength range not stated) to measure the protein content of 840 faba bean lines. The calibration sample size was quite small, at only 50 samples, with validation performed using the Kjeldahl method for total protein determination for every tenth sample.…”

Section: Proximate Nutritional Compositionmentioning

confidence: 99%

Application of infrared spectroscopy for the prediction of nutritional content and quality assessment of faba bean (Vicia faba L.)

2020

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With growing consumer interest and demand for health‐benefiting functional foods such as faba beans, particularly evident in developed countries, commercial production of this crop is increasing. In concert with increased production levels comes an equally great need for the inexpensive rapid measurement of nutritional parameters for quality determining purposes. As an analytical tool, near‐infrared spectroscopy has been well explored for the quantification of proximate nutritional composition, such as protein, starch and oil contents in faba bean and faba bean‐derived products. Near‐infrared spectroscopy has also been demonstrated to have potential for the noninvasive prediction of low‐level micronutrients such as the total polyphenol content in faba bean and faba bean‐derived products, although further exploration in this area is required to provide a more acceptable model. In some instances, the authors may be inadvertently measuring micronutrient concentrations through a secondary correlation with certain macronutrients. It is particularly difficult to determine if this is the case if exacerbated by the lack of an independent validation test set in the paper in question. The associated technique of mid‐infrared spectroscopy shows particular promise for the rapid, noninvasive characterisation of structural components of faba bean, such as carbohydrates and proteins. Complementary applications of these two technologies are likely to yield a wealth of potential applications.

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“…The grain is also regularly used in feeding rations for pigs, dairy, beef cattle and sheep. Commercial faba bean grain has a protein content of around 24 to 30%, and there is scope for genetic improvement [75]. Variation for sulphur content of methionine and cysteine is low and there is a negative genetic correlation with seed protein content [76] limiting the effectiveness of classical breeding.…”

Section: Animal Nutritionmentioning

confidence: 99%

Impact of Molecular Technologies on Faba Bean (Vicia faba L.) Breeding Strategies

Gnanasambandam¹,

Paull

Torres

et al. 2012

Agronomy

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Faba bean (Vicia faba L.) is a major food and feed legume because of the high nutritional value of its seeds. The main objectives of faba bean breeding are to improve yield, disease resistance, abiotic stress tolerance, seed quality and other agronomic traits. The partial cross-pollinated nature of faba bean introduces both challenges and opportunities for population development and breeding. Breeding methods that are applicable to self-pollinated crops or open-pollinated crops are not highly suitable for faba bean. However, traditional breeding methods such as recurrent mass selection have been established in faba bean and used successfully in breeding for resistance to diseases. Molecular breeding strategies that integrate the latest innovations in genetics and genomics with traditional breeding strategies have many potential applications for future faba bean cultivar development. Hence, considerable efforts have been undertaken in identifying molecular markers, enriching genetic and genomic resources using high-throughput sequencing technologies and improving genetic transformation techniques in faba bean. However, the impact of research on practical faba bean breeding and cultivar release to farmers has been limited due to disconnects between research and breeding objectives and the high costs of research and implementation. The situation with faba bean is similar to other small crops and highlights the need for coordinated, collaborative research programs that interact closely with commercially focused breeding programs to ensure that technologies are implemented effectively

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Protein content variation in a pure line faba bean (Vicia faba) collection

Cited by 20 publications

References 2 publications

Nutritional Characteristics of Seed Proteins in 28 Vicia Species (Fabaceae) from Southern Spain

Nutritional Characteristics of Seed Proteins in 28 Vicia Species (Fabaceae) from Southern Spain

Application of infrared spectroscopy for the prediction of nutritional content and quality assessment of faba bean (Vicia faba L.)

Impact of Molecular Technologies on Faba Bean (Vicia faba L.) Breeding Strategies

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