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Chemical composition of mature seeds from different cultivars and lines of Vicia faba L.
Author(s) -
Barratt Daniel H. P.
Publication year - 1982
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740330703
Subject(s) - vicia faba , cultivar , starch , arginine , composition (language) , amino acid , chemical composition , chemistry , carbohydrate , ethanol , food science , botany , biology , biochemistry , organic chemistry , linguistics , philosophy
Whole mature seeds and cotyledons (testa and embryonic axes having been removed) from 30 cultivars or lines of Vicia faba were analysed for their chemical composition. Cultivars and lines showed variation in crude protein (26–38%, cotyledons; 26–39%, whole seeds), starch (41–58%, cotyledons; 35–53%, whole seeds), ethanol‐soluble sugars (5–9%, cotyledons; 6–11%, whole seeds), uncombined amino acids (0.73–1.5%, whole seeds) and uncombined arginine (0.34–1.34%, whole seeds). Crude protein and carbohydrate (i.e. starch plus ethanol‐soluble sugars) were inversely related. The large‐seeded cultivars and lines (above 700 mg fresh weight) had a lower concentration of starch but a higher concentration of ethanol‐soluble sugars than small‐seeded ones with an equivalent protein concentration. Significant correlations were found between the protein concentration and that of uncombined amino acids and of arginine.