MAHMOUD, S., BASYONY, A., HAFEZ, S., EL-HADY, M. (1997). EVALUATION OF FABA BEAN CULTIVARS AND SOME PROMISING BREEDING LINES CALTIVATED IN EGYPT. test, 75(2), 505-514. doi: 10.21608/ejar.1997.405163
SAMIA A. MAHMOUD; AHMED E. BASYONY; SAEB A. HAFEZ; MONUER M. EL-HADY. "EVALUATION OF FABA BEAN CULTIVARS AND SOME PROMISING BREEDING LINES CALTIVATED IN EGYPT". test, 75, 2, 1997, 505-514. doi: 10.21608/ejar.1997.405163
MAHMOUD, S., BASYONY, A., HAFEZ, S., EL-HADY, M. (1997). 'EVALUATION OF FABA BEAN CULTIVARS AND SOME PROMISING BREEDING LINES CALTIVATED IN EGYPT', test, 75(2), pp. 505-514. doi: 10.21608/ejar.1997.405163
MAHMOUD, S., BASYONY, A., HAFEZ, S., EL-HADY, M. EVALUATION OF FABA BEAN CULTIVARS AND SOME PROMISING BREEDING LINES CALTIVATED IN EGYPT. test, 1997; 75(2): 505-514. doi: 10.21608/ejar.1997.405163

EVALUATION OF FABA BEAN CULTIVARS AND SOME PROMISING BREEDING LINES CALTIVATED IN EGYPT

Egyptian Journal of Agricultural Research
Article 23, Volume 75, Issue 2, July 1997, Pages 505-514    PDF (2.09 M)
Document Type: Original Article
DOI: 10.21608/ejar.1997.405163
Authors
SAMIA A. MAHMOUD1; AHMED E. BASYONY2; SAEB A. HAFEZ2; MONUER M. EL-HADY1
1Field crops Research Institute, Agricultural Research Centre, Dokki, Giza, Egypt
2Food Technology Research Institute, Agricultural Research Centre, Dokki, Giza, Egypt
Abstract
tabs bean cultivars (13 varieties and 38 genotypes) were evaluated for their nutritioned and antinutritional values. There were three varieties characterized by their high percentage of protein (28.40, 28.10, and 30.33%) and carbohydrate (58.74, 54.74 and 58.38 %) namely Giza 674, 716 and 3. Varieties low in tannins were Giza 843, 717, 643, 461 and 716. (68.55, 98.11, 92.88,84.81 and 107.19) mg catchine /100 gm sample. There were three varieties of good quality stewed faba beans (foul medamis) Giza (717,716,3) and five breeding lines characterized with high protein and carbohydrate content. There were six genotypes characterized by low tannins and fifteen of the 38 the 38 genotypes were of low phenols .
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