Selection for nutritional quality in faba bean Duc G. in

Cubero J.I. (ed.), Saxena M.C. (ed.).

Present status and future prospects of faba bean production and improvement in the Mediterranean countries

Zaragoza : CIHEAM

Options Méditerranéennes : Série A. Séminaires Méditerranéens; n. 10 1991

pages 119-122

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--- D uc G. Selection for n u trition al qu ality in faba bean . In : Cubero J.I. (ed.), Saxena M.C. (ed.).

Present status and future prospects of faba bean production and improvement in the Mediterranean countries. Zaragoza : CIHEAM, 1991. p. 119-122 (Options Méditerranéennes : Série A. Séminaires Méditerranéens; n. 10)

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Selection for nutritional quality in faba bean

G. DUC

INRA, STATION DE GENETIQUE ET BV 1540, 21034 DIJON CÉDEX, FRANCE

- Genetic is allowing to build Vicia faba genotypes with contents, contents and

with levels in such as tannins, vicine and convicine. with will

the quality of faba bean to meet the needs by the

- “Sélection pour qualité nutrionnelle chez la féverole”. La variabilité génétique disponible chez Vicia faba permet de disposer de génotypes à teneurs en protéines et teneurs en amidon très dirérentes et avec des niveaux zéro pour les facteurs antinutritionnels majeurs que sont les tanins et la vicine-convicine. ajoutant les effets génétiques et ceux de la technologie industrielle, on est aujourd’hui en mesure de fournir les utilisateurs de graines de féverole en un produit de bonne qualité.

have been

feeding animals with faba bean instead of soybean. The have been confusing since the

of the following in the

ults is

- The specific of animal species - The of faba bean in the diet

- The absence of amino-acid

- The of of the feed (thickness of - The genotype of faba bean.

supplementation in the diet dehulling,

of scale feeding

which used faba bean supplemented with amino- acids can be as follows:

of faba bean can be upto 10% in piglets’ and fattening pigs’ diets. can be

fattening pigs when using dehulled faba bean seeds Gatel, 1988).

3650 to 3900 kcal/kg in faba bean and 3450 to 3850 kcal/kg in faba

1984). Faecal digestibility of close to 74% ín tannin-containing and to 80% in tan-

1984).

l

diet, of faba

upto 20-30%, but it cannot be than 5% laying

hens of metabolisable

gave values of 3092

faba bean and 2887 kcal/kg in faba bean (Lacassa- gne, 1988). digestibility can be

leting (Lacassagne et al., 1988) by

communication). tannin-

is (82.6%) than

tannin-containing (68.2%) (Lacassagne et al., 1988).

bull-calves’ diet, 2 kg of faba bean seed can efficiently 1 kg of soybean meal in the feed

1988) and it is a question to be

if can be used equivalently

to tannin-containing ones.

The main contained in the seed

tannins, vicine and convicine. These have

been chemically et al.,

1977; 1989b) and have to have delete-

effects, vicine

and convicine on laying hens

have, into

the genetic quality in-

it imp-

Protein content

to obtained

it has been shown that this

genetic in Vicia faba and has a high means that it can be but the

demand of of faba bean is

tein content stability. This last must be consid- by the who should the level of

and X genotype effects on seed content in his selections. must be

that genetic content is

among of faba bean than it

is pea and consequently, this of will be added to the

of coefficient due to

content of faba bean seeds, did not give us fig-

what obtained in

legume in but the consequence of such

coefficients is when it absolute

values.

Protein quality

Faba bean seed, as many legume seeds, is defi-

cient in amino-acids. content by

seems difficult since

coefficient exists between content and the content of individual amino-acids (Sjödin et al., 1981b). This fact

can explain the of some to

effect content legumine/viciline

(legumine contains twice as much aminoacids as viciline) (Sjödin et al., 1981b).

Table 1. Antinutritional factors and the associated genetic variability in Vicia faba

of of

genetic genetic

total content in comuosition Sjödin et al. (1981a)

et al. (1981a)

Tannins et al. (1988)

et al. (1977) Sjödin et al. (1981a)

and (1986)

Glucosides et al. (1981) Bjerg et al. (1985)

et al. (1989)

Consequently, amino-

acids does not at the moment than synthesis. may be an objective which the

genetics may efficient

than classical

Carbohydrates

When to pea, the chemical of

(Colonna and 1981) and cell wall constituents et al., 1983) in faba bean is not much

Within Vicia faba, genetic has been shown and contents et al., 1988) which should have an effect on the value of the

The possible benefit of a aiming at

the quality availability of must be evaluated against the benefit of esses such as

(Carré, communication), which could

make digestible.

Antinutritional factors

and the associated gen- etic have been studied in Vicia faba (Table

1).

feeding conducted on laying hens et al., 1981a;

et al., 1984), the main seem to be

tannins and two glucosides (vicine and convicine). These two glucosides also believed to be

causing favism in some genetically susceptible humans consuming faba bean.

which eliminates tannins, is an

technology to convicine

mostable and of these

causative agents by is difficult.

ing has been placed on these two types of antinu- with success.

Tannins

Two genes which code absence of tan- nins in the seed coat have been found

These genes block synthesis of anthocyanin anthocy-

anin’s and give to plants.

Consequently, the in F, of geno-

types is easy. Some (Loon et al., 1989;

1987) justify the conclusion that the disease of faba bean depends on the genetic

and that genotypes with adequate levels of

disease can be seedling establish-

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with some of these genotypes alleviated by fungicidal

Some now available nat-

ional in listed.

An to of geno-

types is the low tannin contents such as

those (1986). Jay is

investigating at the of Lyon the gen- etic in the composition of tannins in a collection of genotypes. A knowledge of the

tive effect of tannin and

of be of in the

Glucosides

Genetic vicine and convicine content using technique has been shown in On a collection of 919 gen-

otypes, continuous vicine i-

convicine content 0.41 to 1.50% of seed et al., 1989). No significant

was found between the contents of the two glucosides.

this continuous

etic component, and thus opening possibilities ing,

convicine content seeds et al., 1989). The genetic studies have shown that this

monogenic additive with This gene

and convicine contents also in

the genetic now

available vicine and convicine content, we have not

yet detected any of this with

seed (seed size, content, tannin

content) plant

liness, disease susceptibility). The development of a

necessitates tech-

nique to be used in F,

tance technique, which has been evaluated in this can only by half the of

tions in F, et al., 1989). Some

has to be made on this point.

Conclusion

Genetic quality is in Vicia

faba species.

The content geno-

types can be developed content.

We at the optimistic conclusion that,

will fullfil the needs ex- the of faba bean seeds in ani- mal feed.

The faba bean quality in human

food limited seed size and seed

Cooking quality is an

low glucosides content faba bean ani- mal feeding will have positive effect in

as well.

References

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