Estimation of Bioactive Components and Technological Properties in Some Faba Bean Varieties
Abstract: Six faba bean varieties, namely Sakha 1, Sakha 4, Giza 3, Giza 716, NA 112, and Santa Mora, were evaluated for the physicochemical, phytochemical, and technological properties as well as the impact of some technological processes, i.e., soaking, germination, and cooking on phytochemical and vicine contents of such varieties. Results revealed that Santa Mora variety had a higher kernel weight and dimensions (length and width). Likewise, Giza 716 had the highest lightness and yellowness values, while NA 112 had the highest redness values. The NA 112 and Giza 716 varieties had the highest protein content, and Sakha 4 had a higher crude fibers content. The highest potassium and phosphorus contents were in Giza 716 and Sakha 1, respectively. The NA 112 variety was the highest content of iron and zinc. Santa Mora had the highest phenolic content, followed by NA 112. The content of anthocyanins, and flavonoids were significantly varied among the tested varieties. Pyrogallol possessed the highest phenolic compound in such faba bean varieties, and the highest content was in Giza 716 and Santa Mora. Catechin was the highest flavonoid compound, and the varieties contained the highest values were Sakha 1 and Santa Mora. Santa Mora had the highest content of L-DOPA (L-3,4dihydroxyphenyl-L-alanine), while Sakha 1 had the highest total vicine. The phytochemical compounds, L-DOPA and total vicine decreased in all varieties after different processing methods and cooking processes revealed a high loss in such components. Overall, data showed that the Giza 716 and Sakha 4 had the highest cookability and overall acceptability.
Publication year 2023
Pages 679-695
Organization Name
serial title Current Science International
Author(s) from ARC
Publication Type Journal
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