Bio-fortification: quality improvement of Faba beans.

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dc.contributor.authorAbiodun, O.A
dc.contributor.authorDauda, A.O
dc.contributor.authorFabiyi, O.A
dc.contributor.authorAkintayo, F.M
dc.date.accessioned2023-06-13T10:45:13Z
dc.date.available2023-06-13T10:45:13Z
dc.date.issued2022
dc.description.abstractFaba 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 populationsen_US
dc.identifier.citationAbiodun, 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.en_US
dc.identifier.uri: 10.1007/978-3-031-14587-2_11
dc.identifier.urihttps://uilspace.unilorin.edu.ng/handle/20.500.12484/11139
dc.language.isoenen_US
dc.publisherSpringer Natureen_US
dc.relation.ispartofseries275;275-300
dc.subjectlegume crops; Faba bean; proteinen_US
dc.subjectResearch Subject Categories::INTERDISCIPLINARY RESEARCH AREAS::Domestic science and nutritionen_US
dc.titleBio-fortification: quality improvement of Faba beans.en_US
dc.typeBook chapteren_US

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