Effect of Environment on Protein, Mineral and Fat Composition of Faba Bean

Abstract

BACKGROUND: Faba bean (Vicia faba L.) is one of the most important high land pulse crops of Ethiopia. It is an excellent source of protein supplement for the majority of the population, used in various popular Ethiopian dishes. It also contains fat and appreciable amount of minerals. Data on the effect of environment on the protein, mineral matter and fat content of faba bean grown in southwestern agro-ecological zone of Ethiopia is lacking. This study was designed to determine the effect of environment on the protein, mineral and fat contents of advanced lines of faba bean genotypes grown in Southwestern agro-ecological zones of Ethiopia. METHODS: The effect of environment on the nutritional compositions of improved varieties of faba bean and one local variety was investigated between August 2000 and January 2001. Seed samples were obtained from Holetta Research Center and grown in three locations namely, Dedo, Gera and Yebu in South-western Agro -ecological zones. The crude-protein content was determined using micro-Kjeldahl method. Data on crude fat and mineral matter contents were obtained using standard procedures described in Association of Official Analytical Chemists. Data were collected and descriptive statistics was employed to examine findings. Analysis of variance was computed and statistical variations were determined as significant at P<0.05 using MSTATC procedure version 5.1 Soft ware. RESULTS: The Genotypes investigated gave different percentage protein, mineral matter and fat ranges for all sites. Variations were statistically significant for protein content at Gera and Yebu and significant variation for mineral matter contents was observed at Gera only. CONCLUSION: The results obtained confirm that those genetic variations were lower than those caused by the environment. In addition, variations in nutritive values do exist among cultivars. It is important to make a more detailed examination at amino acid level and specific mineral content to determine the nutritional variation among the faba bean genotypes.

Ethiop J Health Sci. Vol. 13, No. 1 January 2003