Title

Nutritional and anti-nutritional seed-quality traits of faba bean (Vicia faba) grown in South Australia

RIS ID

135881

Publication Details

Skylas, D. J., Paull, J. C., Hughes, D. G. D., Gogel, B., Long, H., Williams, B., Mundree, S., Blanchard, C. L. & Quail, K. J. (2019). Nutritional and anti-nutritional seed-quality traits of faba bean (Vicia faba) grown in South Australia. Crop and Pasture Science, 70 (5), 463-472.

Abstract

Pulses such as faba bean (Vicia faba L.) have received significant attention in recent years because of their nutritional properties and health benefits. However, in many faba bean varieties, these nutritional qualities are hindered by the presence of anti-nutritional factors such as vicine and convicine. The primary objective of this study was to evaluate the relative performance of key varieties of faba bean for a range of nutritional and anti-nutritional seed quality traits. Seed material consisting of 10 faba bean varieties grown in replicated field trials at Charlick and Freeling in South Australia over consecutive seasons (2016 and 2017) was provided by the national breeding program in Australia. Predicted variety or variety environment means and variance parameter estimates for the final fitted models are reported for moisture (94.8–101.4 g kg–1), seed weight (523.3–813.7 g-1 1000 seed), protein (269.5–295.3 g kg–1), total starch (386.9–410.1 g kg–1), amylose (126–150.3 g kg–1), amylopectin (254–258.2 g kg–1), percentage total starch comprising amylose (33.5–37.4%) and amylopectin (62.6–66.5%), and anti-nutritional factors vicine (4.5–7.4 mg g–1) and convicine (1.7–3.2 mg g–1) and combined total vicine and convicine (6.4–9.6 mg g–1). Information from this study will contribute to better understanding of nutritional and anti-nutritional properties of faba bean and will help the national breeding program to deliver better performing varieties for Australia’s key growing regions. The information will also prove useful in the processing and development of healthy, value-added foods and ingredients, leading to increased consumer acceptance and demand for faba bean, ultimately providing benefits to growers.

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Link to publisher version (DOI)

http://dx.doi.org/10.1071/CP19017