Diversity examination based on physical, technological and chemical traits in a locally grown landrace of faba bean (Vicia faba L. var. major)

Fifteen accessions of a locally adapted Sicilian population ('Larga di Leonforte') of faba bean were evaluated for their physical and technological properties and chemical composition. Results showed a high seed weight (1000 seed weight around 2500 × g) along with a great seed size with wide variability among accessions. When all data were combined, the seeds initial water uptake was 0.21 g min-1. Differences between accessions were found in hydration capacity (ranging between 133% and 160%) and retainable firmness after 40 min of cooking (ranging between 18.8 and 13.6 N cm -2). In addition, the average contents of 46.0, 25.2 and 2.6 g 100 g-1 dry weight basis were ascertained for starch, protein and tannin, respectively, with considerable variation among accessions. The result's interpretation, carried out through a methodological approach based on multivariate analysis, seem to support the view that parameters such as seed dimension, starch, protein and tannin content, can be effectively adopted as elements of comparison among landraces in grain legumes.