Variety traits
Vicia faba L.
Starch content in faba beans characterizes the content of starch as an energy component of the grain, averaging 43 ± 2% of the dry matter mass.
In the reference 3 varieties crop Broad bean, where this is mentioned in the description.
Starch content in faba bean grain is determined by standard chemical, enzymatic methods, or IR analysis and is expressed as a percentage of dry matter mass. This indicator is a significant energy component alongside protein content, which ranges from 25–33%, and influences feed digestibility and fermentation processes in animals.
Faba bean starch has a lower glycemic index compared to corn starch, which is attributed to its higher amylose content. The physicochemical properties of the starch, such as viscosity and swelling capacity, are taken into account during industrial grain processing, including extrusion and fractionation for the production of protein concentrates.
General information about the subject — on the page Starch content.
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.