Productivity of some Faba Bean Cultivars and its Pan Bread Characteristics as influenced by Organic Fertilizers under Newly Reclaimed Salinity Sandy Soil

Abstract

To evaluate the impact of organic ferilizer sources on productivity of faba bean cultivars grown under salinity conditions and to produce its pan bread healthy and nutritional by suitability of replacement of wheat flour by sprouts enriched selenium faba bean flour. Two field experiments were carried out during two successive seasons of 2016/2017 and 2017/2018 at the Desert Experimental Station, Faculty of Agriculture, Cairo University, Wadi El-Natroon, El-Beheira Governorate, Egypt. Data were collected at harvest on growth, yield components and yield of three faba bean cultivars under two types of organic applications. Seeds of faba bean cultivars obtained from field experiments were used for making pen bread and proximate analysis, physical, sensory properties, shelf life and amino acid content of pan bread were analyzed. The results indicated that the plant compost caused an increase of seed yield than in animal organic applications when applied on three faba bean cultivars. In particular, the interaction between Sakha-1 cultivar and plant compost resulted in the greatest values of grain yield under salinity conditions. Se- sprouts faba bean flour for Sakha-1 cultivar to partially substitute wheat flour in improving pan bread characteristics. The partially substituted due to improve protein, amino acid contents, Se content and shelf life during storage. It is possible to use Sakha-1 cultivar with plant compost to improve the productivity of faba bean under natural salinity conditions.Also, Se- sprouts broad bean flour made from Sakha-1 cultivar to partially substitute wheat flour for production specified pan bread to be suitable healthy nutritional.