introduction common bean (phaseolus vulgaris l.) is the world’s most important food legume. this staple is considered as a nearly perfect food mainly because of its high protein content and abundant fiber, complex carbohydrates, and other daily food needs such as vitamins (folate) and minerals (cu, ca, fe, mg, mn, zn). annual production, including both dry and snap bean, exceeds 21 million metr...

The protein subunit is the most important basic unit of protein, and its study can unravel the structure and function of seed storage proteins in faba bean. In this study, we identified six specific protein subunits in Faba bean (cv. Qinghai 13) combining liquid chromatography (LC), liquid chromatography-electronic spray ionization mass (LC-ESI-MS/MS) and bio-information technology. The results...

faba bean is one of the proper crops for cultivation in guilan climate conditions in rotation with rice. one of the limiting factors in development of cultivating this plant is late maturity and synchronizing of its ripening with rice transplanting. to investigate the effect of planting date, timing and consumption rate of paraquat herbicide on the ripening, grain yield and some of the agronomi...

Rotation with dicotyledonous crops to break cereal monoculture has proven to be beneficial to successive cereals. In two fields where the soil had been subjected to prolonged, continuous cereal production, two 3-year rotation trials were established. In the first year, faba bean, turnip rape and barley were grown, as first crops, in large blocks and their residues tilled into the soil after har...

detopping in some plants reduces vegetative growth and increases transporting of photosynthate materials to specific sinks such as seeds. to study the effects of detopping removal and plant density on yield and yield components of faba bean (vicia faba l.), an experiment was carried out as a factorial arrangement based on a randomized complete block design with three replications at farm resear...

Faba bean has gained increasing attention from the food industry and the consumers mainly due to the quality of its protein fraction. Fermentation has been recently recognized as the most efficient tool for improving its nutritional and organoleptic properties. In this study, faba bean flour fermented with Lactobacillus plantarum DPPMAB24W was used to fortify semolina pasta. Pasta samples inclu...