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Variability of Amino Acids, Protein, Vicine and Convicine in Vicia faba (L) Cultivars
Author(s) -
LATTANZIO VINCENZO,
BIANCO VITO V.,
CRIVELLI GIUSEPPIE,
MICCOLIS VITO
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb14950.x
Subject(s) - vicia faba , amino acid , cultivar , dry matter , limiting , chemistry , composition (language) , food science , horticulture , agronomy , botany , biology , biochemistry , engineering , mechanical engineering , linguistics , philosophy
Samples of 10 varieties of broad bean were analyzed for dry matter, crude protein, amino acids and alkaloid glucosides. The varieties “Korunde” and “Supersimonia” showed the highest protein content; the amino acid composition was similar in all varieties. Sulfur‐amino acids were limiting in all tested varieties. The varieties “Gemini” and “Locale di Putignano” showed the highest content of total alkaloid glucosides. It was noticed that variety “Supersimonia”, able to produce 1870 kg/ha, shows also a high protein content and a low antinutritional factor content. The results of this work supply information to the breeder about varieties with low content of antinutritional factors.