TY  - SER
AU  - Ali,Hala M.Z.
AU  - El-Sedfy,O.F.
TI  - Cooking quality and nutrional value of Faba bean grown in sandy soil under organic fertilization
KW  - Fava bean
KW  - Growth
KW  - Composition
KW  - Organic fertilizers
KW  - Sandy soils
KW  - Testing
KW  - Soils Composition
KW  - Food
KW  - Carbohydrate content
KW  - Nutritive value
KW  - Calcium content
KW  - Plates, Magnesium
KW  - Sodium content
KW  - Potassium content
KW  - Iron content
KW  - Yields
KW  - Cooking quality
KW  - Soil physical properties
N1  - Includes references
N2  - 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
UR  - http://nile.enal.sci.eg/EALE/2012/MJAR/3712/1/261.pdf
ER  -