Abstract
Faba beans (Vicia faba L.) have been one of the main sources of protein for people in the Middle East and north Africa since ancient times. Today, faba bean is becoming even more important as a source of protein; faba beans are not only high in protein content (up to 35%) but are also an excellent source of lysine and supplement a cereal-based diet which is deficient in this amino acid.
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References
Allard, R.W. 1960. Principles of plant breeding. New York, U.S.A.: John Wiley.
FAO. 1980. FAO Food Production Yearbook. Rome, Italy: Food and Agriculture Organization of the United Nations.
Hawtin, G.C. and Stewart, R. 1979. The development, production and problems of Vicia faba in West Asia and North Africa. FABIS 1:7–9.
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© 1984 Martinus Nijhoff/Dr W. Junk Publishers, The Hague, and ICARDA
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Elsayed, F.A. (1984). Evaluation and Utilization of Faba bean Germplasm in an International Breeding Program. In: Witcombe, J.R., Erskine, W. (eds) Genetic Resources and Their Exploitation — Chickpeas, Faba beans and Lentils. Advances in Agricultural Biotechnology, vol 6. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-6131-9_15
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DOI: https://doi.org/10.1007/978-94-009-6131-9_15
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-009-6133-3
Online ISBN: 978-94-009-6131-9
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