Drought Stress, Biochemical, Technological and Phytopathological Properties of Faba Bean Vicia faba L. Samples

The faba bean Vicia faba L. is one of the oldest cultivated plants in the world. Archaeological excavations show that this plant was first cultivated 10,000 years ago. During the Neolithic period (Stone Age), humans grew faba beans as a primary food source. In the Roman Empire, faba beans were widely used as both food and animal feed. Faba bean Vicia faba L. is a food crop known for its excellent taste and high-quality flavor. The composition of this plant contains 50-60% carbohydrates, 5-10% fiber, and 1-2% fats, mainly saturated fatty acids (oleic and linoleic acids). It is rich in B-group vitamins: B1 (thiamine), B2 (riboflavin), B3 (niacin), and B6 vitamins. The plant also contains microelements such as Fe, K, Mg, P, Ca, and Zn, and fresh beans have a higher content of vitamin C. Vitamin E has antioxidant properties. The research was conducted on 15 samples of faba bean Vicia faba L.. The aim was to determine the resistance of these samples to drought, salinity, and high temperatures. Leaf samples were taken to evaluate resistance to drought and salinity, and to measure photosynthetic indicators such as chlorophyll a, chlorophyll b, total chlorophyll (a + b), and carotenoids. The most drought- and stress-resistant samples were selected. Additionally, the protein content, amounts of essential amino acids like lysine and tryptophan, moisture content, 100-seed weight, cooking time, water absorption capacity, and resistance to fungal, bacterial, and viral diseases were also determined. The high levels of protein and essential amino acids in the faba bean make it valuable for both food and animal feed purposes.