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Antinutritional Factors in Faba Beans

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Faba Bean Improvement

Part of the book series: World Crops: Production, Utilization, and Description ((WCPU,volume 6))

Abstract

Raw faba bean seeds contain a number of biologically active factors that produce physiological damage when eaten in large quantities over a long period (29) (22) (23). These “antinutritional factors” include protease inhibitors, tannins, lectins and flatus producing factors.

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Author information

Authors and Affiliations

  1. National Research Center, Giza, Dokki, Egypt

    Laila A. Hussein

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  1. Laila A. Hussein
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Editor information

Editors and Affiliations

  1. The International Center for Agricultural Research in the Dry Areas (ICARDA), Aleppo, Syria

    Geoffrey Hawtin  & Colin Webb  & 

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© 1982 ICARDA

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Hussein, L.A. (1982). Antinutritional Factors in Faba Beans. In: Hawtin, G., Webb, C. (eds) Faba Bean Improvement. World Crops: Production, Utilization, and Description, vol 6. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-7499-9_35

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  • DOI: https://doi.org/10.1007/978-94-009-7499-9_35

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-009-7501-9

  • Online ISBN: 978-94-009-7499-9

  • eBook Packages: Springer Book Archive

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