Characterization and Multivariate Assessment of Faba Bean (Vicia faba L.) Varieties Based on Mineral, AgroMorphological and Technological Characteristics

Year 2025, Volume: 30 Issue: 1, 151 - 163, 23.06.2025

Hamdi Özaktan , Oğuz Erol

https://doi.org/10.17557/tjfc.1618510

Cited By: 1

Abstract

Faba bean (Vicia faba L.) is the oldest cultivated plant in the world, rich in protein, vitamins, minerals and antioxidant compounds. This study aimed to characterize some economically important faba bean cultivars based on agro-morphological, technological, and mineral properties using multivariate analysis
methods. The research was carried out for two years in the trial land of Erciyes University Agricultural Research and Application Center located in the central campus of Erciyes University in 2021 and 2022. The trial was conducted using a randomized complete block design with three replications. The spacing was
set at 50 cm between rows and 20 cm within rows, with 1 m spacing between plots and blocks, and a plot length of 4 m. The study determined significant positive correlations with plant height trait, wet volume, wet weight, dry weight, water absorption capacity, dry volume, 100-grain weight, and Na content of the grain. Based on the angle and correlation values of the axes in the same region with the Zn axis, Cu, protein ratio, Ca, P, cooking time, and S showed positive correlations, while the number of pods, Mn, and hydration coefficient showed negative correlations. Based on the angle and correlation values from the axes in the same region as the swelling index, water absorption index, Mn, hydration coefficient, the number of pods, Mg, and unite weight showed a positive correlation, while it showed a negative correlation with cooking time. The cluster analysis performed to define the genetic relationship between the varieties determined that 11 varieties were divided into 3 different clusters based on their morphological, technological, and mineral characteristics.

Keywords

Biochemical content , Biplot , Cluster Analysis , Correlation Analysis , Edible legume

Supporting Institution

Erciyes University Scientific Research Projects Unit

Project Number

FYL- 2022- 11793

Thanks

This study was supported by Erciyes University Scientific Research Projects Unit. We thank them for their support (Project Number: FYL- 2022- 11793).

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