Comparative nutritional profiles of various faba bean and chickpea genotypes

Muhammad Altaf Khan, Megahed H. Ammar, Hussein M. Migdadi, Ehab H. El-Harty, Magdi A. Osman, Muhammad Farooq*, Salem S. Alghamdi

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

13 Citations (Scopus)


Grain legumes are important source of proteins and dietary minerals for humans. In this study, 40 faba bean and 28 chickpea genotypes were evaluated for their nutritional profile. We found that crude proteins ranged from 31.5-37.7% and 19.8-24.9% in faba bean and chickpea genotypes, respectively. Trypsin and chymotrypsin inhibitors varied from 2.24-2.77 and 0.35-0.70 trypsin inhibitory unit (TIU) mg-1, respectively in faba bean genotypes; whereas, in chickpea genotypes, they ranged from 7.65-8.98 and 9.0-11.9 TIU mg-1, respectively. Tannins in faba bean ranged from 12.2-16.2 mg 100 g-1, while in chickpea they ranged from 4.11-4.94 mg g-1. However, phytic acid ranged from 1.2-1.5 mg 100 g-1 in faba bean, while in chickpea it ranged from 6.10-6.98 mg g-1. Total phenolic and total flavonoid contents ranged from 5.8-11.3 mg galic acid equivalents (GAE) g-1 and 0.08-0.16 mg quercetin equivalent (QE) g-1, respectively in faba bean genotypes; whereas, in chickpea genotypes, these ranged from 1.5-2.5 mg GAE g-1 and 0.05-0.18 mg QE g-1, respectively. In crux, some faba bean and chickpea genotypes could be potential donors for legume genetic improvement and incorporation of such legumes in human diets may improve the nutritional value of diet and can reduce malnutrition.

Original languageEnglish
Pages (from-to)449-457
Number of pages9
JournalInternational Journal of Agriculture and Biology
Issue number3
Publication statusPublished - 2015
Externally publishedYes


  • Amino acids
  • Antioxidants
  • Crude protein
  • Minerals
  • Nutrition

ASJC Scopus subject areas

  • Agricultural and Biological Sciences(all)

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