Morphological and biochemical identification of some new faba bean (vlcia faba l.) varieties [electronic resource].

Includes references.

This study was carried out at Laboratory Seed Technology Dep. to determine the actual characterizing differences between various genotypes of faba bean. Five faba bean genotypes (Sakha I. Sakha 2. Misr 1. Misr 2 and Nobaria 1) were used in this study. Certain quantitative and qualitative morphological characteristics were investigated on seed seedling and adult piant stages. The results revealed great differences in certain chemical and biotechnological characters between various genotypes which could be used to assist in the quality control and seed testing. According to the UPOV Guideline could used about 10 characteristics such as plant height. anthocyanin coioration. time of flowering.pod characteristics and seed shape can be used to distinguished between the genotypes. Chemical composition including crude protein. total carbohydrates and crude oil were tested in seeds. Moreover. the patterns of seed protein werestudied by using SDS-PAGE and RAPD Technique. It was found that each genotype was characterized by proteins with specific molecular weight.Therefore. electrophoretic and DNA analysis is an important tool for the varietal identification. The chemical composition of faba bean seeds was significantly affected by genetic makeup. The protein percent range between 25.83% to 30.98 carbohydrates between 61.85-69.37% but oil % showed no significant between genotypes (3.53-4.95%). The anti-nutritional factors showed significant differences between genotypes such as phenols (61.47-69.83 mg/100g). vicine "(17.47-23.97 mg/g) and trypsin inhibitor (69.45-84.49 TlU).

Summary in Arabic.

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