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English :
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Cooking quality and nutrional value of Faba bean grown in sandy soil under organic fertilzation
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Arabic :
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دراسة جودة الطبخ والقيمة الغذائية للفول البلدي النامي في الأراضي الرملية والمعاملة بالاسمدة العضوية
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| Abstract |
A field experiment was carried out on a sandy soil cultivated with faba bean seeds at Ismalia Agricultural Research station through the 2008/2009winter season to assess cooking quality and nutritional value of the produced faba bean under organic fertilization as well as some physical properties and the content of available N, P and K of the studied sandy soil. The obtained results indicated that applying 5 ton comost/fed to the studied sandy soil resulted in the maximum decrease in soil bulk density value and in the turn the maximum increase in total porosity. In addition, the greatest values of organic matter and available N,P and K as well as the significant increment of faba bean seed yield were also associated with applying 5 ton comost/fed. The maximum values of crude protein, ash and relatively low values of carbohydrates and fibers contents were achieved by applying 10 ton farmyard manure/fed. On the other hand, the cooked faba bean receiving 5 ton compost/fed gave the maximum values of ash, oil, fibers and protein. In addition, the moderate value of hydration coefficient of the stewed faba bean seeds and the highest value of cotyledon/hull. (C/H) ratio were resulted in applying 5.0ton compost/fed. The soluble protein fractions gradually declined as a result of applied rats of farmyard manure or compost increased. Furthermore, ethanol soluble protein was approximately the predominant protein fraction in all treatments. Cooking process of faba bean showed more pronounced values of protein digestibility than those uncooked ones.
Finally, while the applied rate of farmyard manure or compost increased, Ca, Mg, K, Na, Fe, Zn, Mn and Cu concentrations of crude faba bean markedly intensified.
Key words: Organic fertilization, Sandy soil soil, Faba bean, Physical and chemical properties, Cooking quality and Nutritional value.
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| Publication year |
2012
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| Pages |
261-272
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Minufiya J. Agric. Res
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| Author(s) from ARC |
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| Publication Type |
Journal
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