Chemical composition of mature seeds from different cultivars and lines of Vicia faba L.
β Scribed by Daniel H. P. Barratt
- Publisher
- John Wiley and Sons
- Year
- 1982
- Tongue
- English
- Weight
- 419 KB
- Volume
- 33
- Category
- Article
- ISSN
- 0022-5142
No coin nor oath required. For personal study only.
π SIMILAR VOLUMES
## Abstract The objective of the present study was to establish a suitable procedure by which favismβinducing glycosides vicine and convicine could be completely removed from whole seeds of faba beans without distorting their shape or reducing their nutritive value. Detoxification procedures carrie
In broad been seeds (cultivars Comprimo RS and Threefoldwhite) harvested at four stages of maturity, which corresponded to dry matter content at the levels of I-25% , II-30% , III-35% and IV-40% , the content of amino acids was determined (g 16 g N-1). The determinations concerned raw broad bean and