Fava (broad) bean (Vicia faba)

Fava (broad) bean (Vicia faba) (Kingdom: Plantae, Order: Fabales, Family: Fabaceae). An experiment was conducted in which within-date broad bean seeds were sowed into agar blocks soaked and submerged for 15 minutes in tap water (control), auxin and gibberellin (n=6). The germination thereof was monitored, being especially significant over 4 weeks in the gibberellin plants. Regular fine-sprays of these plant hormones, in addition to tap water, were performed every two days, into the respective pots. Rapidly germinating, broad beans are suitable experimental plants for students/enthusiasts studying botany or agriculture, and an understanding of their nutrition contribution, is an essential part of the curricula of human and animal studies. A Spearman’s Rank Correlation Coefficient Test (p<0.05) was performed by week of the expected previously published mean growth rate data vs. the experimental recordings. Gibberellin seedlings attained a height of ca.15cm after 4 weeks under lamp (ca.65% RH, ca.21°C). Average mature leaf length was 5-5.9cm and occupied a ventral area (perimeter tracing on graph paper: half or more of a 1cm2 area taken as a full square) of ca.10-15cm2. All leaves had a strong, mulch-humus scent at pick, and, indeed, the beans strongly flavour food recipes like falafel. The plant is a species of vetch and widely cultivated as a crop for human consumption or as a cover crop. Some varieties are fed to herbivores, e.g. horse bean (V. faba var. equina). Rarely, individuals suffering from a metabolism disorder Glucose-6-phosphate dehydrogenase deficiency (G6PDD), develop a haemolytic response after consumption of boiled broad beans, whether dried or fresh. When the outer seed coat has been removed, the beans may be consumed raw or cooked, in addition to eating fresh seed pods in younger plants. The wild ancestor remains unknown, although charred broad beans were discovered at three Neolithic sites in Israel’s Lower Galilee region; radiocarbon dating thereof suggested that the domestication of this crop may have commenced at ca.8,250BC. As a cover crop, they are grown to prevent erosion as they can overwinter and, as a legume, they fix nitrogen (via Rhizobium sp.). Preferring rich loam soils, this species’ robustness means that it can withstand very cold climates, grow in soils with high salinity and also in waterlogged clay soil. Nutrient composition of broad beans includes ca.11% water, 58% carbohydrates, 26% protein and 2% lipid. Energy supply includes 1,425kJ/100g. Folate (106% Daily Value, DV) and manganese, magnesium, phosphorus and iron (52-77% DV), are significant. B-vitamins are present in moderate-rich proportions (19-48% DV). Broad beans present the highest protein:carbohydrate vs. pulses, e.g. chickpea, pea and lentil. Their consumption along with cereals is recommended as they supply essential amino acids (out of the 20 recognised). Harvesting usually commences in spring for plants grown in glass-houses, whereas horse beans harvested in late autumn, are consumed as a pulse. Young leaves and immature pods can be eaten raw or cooked. Beans removed from their pods can be steamed or boiled whole or, following parboiling, to loosen their exterior coat which is then discarded. Beans can also be fried resulting in the skin splitting open and then salted and/or spiced to present a savoury, crunchy snack.

Further investigations including the use of thin layer chromatography performed on crushed broad bean leaves in acetone and separation thereof in the dark using a volatile chromatography solvent. The chromatogram results of two separate experiments, show photosynthetic pigments separated out by relative molecular mass, adhesion and solubility, and are identified by qualitatively (by colour) and quantitatively (by Rf value).

Colour Rf value Pigment
Yellow 0.95 Carotene
Grey-brown 0.83 Phaeophytin
Yellow-brown 0.71 Xanthophyll
Blue-green 0.65 Chlorophyll a
Green 0.45 Chlorophyll b

Posted on December 20, 2023 06:21 PM by rgcooper2023