- Introduction: Global Status and Production of Faba-Bean
The faba bean (Vicia faba L ), also known as the fava bean, is an annual herbaceous plant and ancient legume belonging to the family Fabaceae Faba beans have a vast number of species distributed around the globe ranging from around 16,000–19,000 species in 750 genera in Fabaceae family (Chakraverty et al , 2013) It is a cool-season leguminous crop that dates back to prehistoric times in the
- Novel SNP markers for flowering and seed quality traits in faba bean . . .
1 Department of Plant Breeding, Swedish University of Agricultural Sciences (SLU), Lomma, Sweden; 2 Lantmännen Agriculture, Plant Breeding, Svalöv, Sweden; Faba bean (Vicia faba L ) is a legume crop grown in diverse climates worldwide It has a high potential for increased cultivation to meet the need for more plant-based proteins in human diets, a prerequisite for a more sustainable food
- Exploration of global faba bean germplasm for agronomic and nitrogen . . .
faba bean (Vicia faba L ) into their production systems Much of faba bean’s poten-tial, especially in the western United States, is rooted in its high N fixation potential compared with other cultivated legumes However, faba bean production is currently hindered by existing markets, regional agronomic extension guides, and availabil-
- Faba Bean: Chemistry, Properties and Functionality
Faba bean has been a beneficial source of protein in food products worldwide for centuries and continues to be highly produced and consumed to this day Faba bean Chemistry, Properties and Functionality studies the global status and production of faba bean food products plus their agronomy, nutritional value and potential medicinal applications
- The challenge of breeding for reduced off-flavor in faba bean ingredients
Zero-tannin faba bean cultivars resulted in higher susceptibility to cold and frost damage of seeds Faba bean is a crop at high risk for late-season frost injury in certain environments, which results in reduced yield and marketability (Inci and Toker, 2011; Henriquez et al , 2017)
- Current review of faba bean protein fractionation and its value‐added . . .
Faba bean flour contains approximately 27 5% protein, 2 5% ash, 0 9% crude fat, 43 3% starch and 17% die-tary fiber (all dry basis, “db”) (Setia et al , 2019) The focus has now shifted to fractionation and processing of faba bean seeds to create value-added protein ingre-dients for the food industry The purpose of this review
- Relationship between geographical origin, seed size and genetic . . .
Faba bean (Vicia faba L ) is an important legume species because of its high protein and starch content Broad bean can be grown in different climatic conditions and is an ideal rotation crop because of the nitrogen fixing bacteria in its roots In this work, 255 faba bean germplasm accessions were characterized using 32 SSR primers which yielded 302 polymorphic fragments According to the
- Spatio-temporal transcriptome and storage compound profiles of . . .
1 Introduction Vicia faba has several common names, including broad bean, horse bean, field bean, fava bean, and faba bean It is an economically minor crop globally, with production quantities making out less than 2% of that of soybean which is the dominating grain legume today (FAOSTAT, 2021) Originally domesticated in North-West Syria around 10,000 BP, the faba bean is regarded as one of
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