Seeds of Dwarf as a new bean line were subjected to comparing with three commercial genotypes; Assiut 142, Giza 3 and Romy 80 in some vegetative characteristics and nutritional components. The cooking quality and chemical composition as well as, preparation of biscuit with 10% and 20% of whole faba bean seeds flour from the above four genotypes were investigated. The results showed that faba  bean  seeds  are  good  source  of  nutrients,  such  as  carbohydrates, minerals  and  protein,  in  addition  to  phenolics  and  flavonoids compounds. The abundant minerals in the faba bean seeds were magnesium, calcium and phosphorus with among the other minerals. Amino acids analysis showed that faba bean seeds protein is rich in some essential amino acids, such as Lysine, Isoleucine and Leucine. Based on the study results it could be mentioned that Dwarf faba bean as a new line considered as an acceptable to be consumed directly or after processing.   

Keywords: Green pods, Dry seeds, Total Phenolics, Flavonoids, Minerals.