Cooking quality and nutrional value of Faba bean grown in sandy soil under organic fertilization [electronic resource].
Language: English Summary language: Arabic Description: P. 261-272Other title:- دراسة جودة الطبخ والقيمة الغذائية للفول البلدى النامى فى الأراض الرملية المعاملة بالأسمدة العضوية [Added title page title]
- Minufiya journal of agricultural research, 2012 v. 37 (1) [electronic resource].
- Fava bean -- Growth
- Fava bean -- Composition
- Organic fertilizers
- Sandy soils -- Testing
- Soils Composition
- Food -- Carbohydrate content
- Food -- Nutritive value
- Food -- Calcium content
- Plates, Magnesium
- Food -- Sodium content
- Food -- Potassium content
- Food -- Iron content
- Fava bean -- Yields
- Cooking quality
- Soil physical properties
Includes references.
A field experiment was carried out on a sandy soil cultivated with faba bean seeds at Ismalia Agricultural Research Station through the 200812009 winter season to assess cooking quality and nutritional value of the produced faba bean under organic fertilization as well as some physical properties and the content of available N, P and K of the studied sandy soil. The obtained results indicated that applying 5 ton compost 1 fed to the studied sandy soil resulted in the maximum decrease In soil bulk density value and in turn the maximum increase in total porosity. In addition, the greatest values of organic matter and available N,P and K as well as the significant increment of faba bean seed yield were also associated with applying 5 ton compost 1 fed. The maximum values of crude protein, ash and relatively low values of carbohydrates and fibers contents were achieved by applying 10 ton farmyard manure 1 fed. On the other hand, the cooked faba bean receiving 5 ton compost/fed gave the maximum values of ash, oil, fibers and protein. In addition, the moderate value of hydration coefficient of the stewed faba bean seeds and the highest value of cotyledon I hull.
Summary in Arabic.
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