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Protein level in developing seeds of Vicia faba L. and their quality in relation to pod position on the stems
Author(s) -
ABDELRAHMAN ABDELHAMID Y.,
YOUSSEF SOAD A. M.
Publication year - 1977
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1977.tb00133.x
Subject(s) - imbibition , point of delivery , vicia faba , germination , dry matter , water content , biology , horticulture , maturity (psychological) , moisture , storage protein , cultivar , agronomy , botany , zoology , chemistry , psychology , developmental psychology , biochemistry , geotechnical engineering , organic chemistry , gene , engineering
Summary Samples of two Vicia faba cultivars, differing in maturity and seed size were collected at weekly intervals from flowering to maturity. Dry matter and protein contents increased from 14 days after flowering until 56 days seed contained about 40% moisture, then reached a plateau with slight increase until maturity, while moisture content decreased steadily. Data on pod number, number of seeds in a pod, dry matter, shell and hull contents, crude protein, imbibition and germination capacities and baking time at different stem heights, showed that most of these parameters decreased from bottom to top. There were varietal differences concerning the relationship between agronomic characters, protein content and seed quality and pod position. Chemical constitutents of seeds and cotyledons showed that carbohydrate comprises about 50–55% and protein 25–30% of the sample, whereas hulls contain about 53% crude fibre. Seed imbibition capacity and baking time were determined.