NUTRITIONAL COMPOSITION AND ANTI NUTRIENTS OF TWO FABA BEAN ( Vicia faba L.) LINES

The present study was carried out to investigate the proximate composition, mineral content, protein fractions, in vitro protein digestibility, and antinutritional factors (polyphenol,tannin, and phytic acid contents)of two newly developed faba bean (Vicia faba L.) seed flours (Hud-line 1 and Base line 11. Significant (p < 0.05) variations existed between two introduced lines with respect to their crude protein, ash, and carbohydrate. Both seed flour samples contained considerable amounts of P, Ca, Mg, K, Na, and Fe which made them potentials for future food supplements. No significant (p < 0.05) differences was observed in Fe content. Significant (p < 0.05) differences were observed in all protein fractions. Bas- line have significantly (p < 0.05) higher protein digestibility with lower tannin, polyphenol, and phytic acid contents compared to hud-line 11.