Bio-fortification: quality improvement of Faba beans.
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Date
2022
Journal Title
Journal ISSN
Volume Title
Publisher
Springer Nature
Abstract
Faba bean (Vicia faba L.) is one of the major legume crops and belongs to genus
Vicia L. in the family Fabaceae. Faba bean known as field bean, horse bean, and
broad bean is regarded as one of the ancient accustomed legume among humans
(Fig. 11.1) (Abebe et al., 2014). For over 8000 years it is a part of the diet in the
Mediterranean, and it has spread throughout the world from here. China is the world
largest producer of faba bean, they contribute 50% of worlds production and they
are closely followed by Ethiopia, thus making Ethiopia the largest producer of faba
bean in Africa (Chopra et al., 1989; FAOSTAT, 2007). There are various cultivars
with large and small seeds (Bond et al., 1985). About 26,000 accessions are reportedly held in gene banks, collections could be found in ICARDA International Centre
for Agricultural Research in the dry areas in Syria and the Vavilov Institute in
Russia. Faba bean is one of the most important legume crops cultivated due to its
high yielding potential, nutritional composition and the role as cover and forage
crops (Maalouf et al., 2018a). Faba beans had been known to improve cereal based
system and soil fertility through nitrogen fixation (Maalouf et al., 2018a; Jensen
et al., 2010). Faba bean is low cost food rich in protein and adapts to all the ecological regions of the world, hence it is grown from the arctic circle to the equator and
equally from the high altitudes to sea level. The majority of undernourished populations are in the developing countries of the world, they rely on faba bean as a crucial
protein source for the low income group and rural populations
Description
Keywords
legume crops; Faba bean; protein, Research Subject Categories::INTERDISCIPLINARY RESEARCH AREAS::Domestic science and nutrition
Citation
Abiodun, O.A., Dauda, A.O. Fabiyi, O.A. and Akintayo, F.M. (2022). Bio-fortification: quality improvement of Faba beans. In Faba Beans: Chemistry, Properties and Functionality. S.P. Bangar and S.B. Dhull (Eds). 275-300.