Nutritional and anti-nutritional seed-quality traits of faba bean (Vicia faba) grown in South Australia
Daniel J. Skylas
A B F , Jeffrey G. Paull C , David G. D. Hughes D , Beverley Gogel D , Hao Long E , Brett Williams E , Sagadevan Mundree E , Christopher L. Blanchard B and Ken J. Quail A
+ Author Affiliations
- Author Affiliations
A Australian Export Grains Innovation Centre, North Ryde, NSW 2113, Australia.
B ARC Industrial Transformation Training Centre for Functional Grains, Charles Sturt University, Wagga Wagga, NSW 2650, Australia.
C School of Agriculture, Food and Wine, Waite Campus, University of Adelaide, Glen Osmond, SA 5064, Australia.
D Centre for Bioinformatics and Biometrics, National Institute for Applied Statistics Research Australia, Faculty of Engineering and Information Sciences, The University of Wollongong, NSW 2522, Australia.
E Centre for Tropical Crops and Biocommodities, Queensland University of Technology, Brisbane, Qld 4001, Australia.
F Corresponding author. Email: daniel.skylas@aegic.org.au
Crop and Pasture Science 70(5) 463-472 https://doi.org/10.1071/CP19017
Submitted: 11 January 2019 Accepted: 2 April 2019 Published: 16 May 2019
Abstract
Pulses such as faba bean (Vicia faba L.) have received significant attention in recent years because of their nutritional properties and health benefits. However, in many faba bean varieties, these nutritional qualities are hindered by the presence of anti-nutritional factors such as vicine and convicine. The primary objective of this study was to evaluate the relative performance of key varieties of faba bean for a range of nutritional and anti-nutritional seed quality traits. Seed material consisting of 10 faba bean varieties grown in replicated field trials at Charlick and Freeling in South Australia over consecutive seasons (2016 and 2017) was provided by the national breeding program in Australia. Predicted variety or variety × environment means and variance parameter estimates for the final fitted models are reported for moisture (94.8–101.4 g kg–1), seed weight (523.3–813.7 g−1 1000 seed), protein (269.5–295.3 g kg–1), total starch (386.9–410.1 g kg–1), amylose (126–150.3 g kg–1), amylopectin (254–258.2 g kg–1), percentage total starch comprising amylose (33.5–37.4%) and amylopectin (62.6–66.5%), and anti-nutritional factors vicine (4.5–7.4 mg g–1) and convicine (1.7–3.2 mg g–1) and combined total vicine and convicine (6.4–9.6 mg g–1). Information from this study will contribute to better understanding of nutritional and anti-nutritional properties of faba bean and will help the national breeding program to deliver better performing varieties for Australia’s key growing regions. The information will also prove useful in the processing and development of healthy, value-added foods and ingredients, leading to increased consumer acceptance and demand for faba bean, ultimately providing benefits to growers.
Additional keywords: pyrimidine glycosides, starch composition.
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