The faba bean seeds of thirteen cultivars were subjected to comparing in physicochemical, nutritional characteristics and phenolic acid fractionation. The cooking quality, functional properties as well as, preparation of burger with 10% and 20% of whole faba bean seeds flour from the four cultivars (having the best cooking quality) and foul medames from the same cultivars were investigated. A comparison of the basic composition of thirteen cultivars of faba bean indicated significant (P<0.05) differences among them that could be attributed to the variation in the genotypes, environmental factors, especially temperature, humidity and soil fertility. The results showed that faba bean seeds are good source of nutrients, such as carbohydrates, protein, in addition to phenolics and flavonoids compounds. Phenolic acid fractionation by HPLC analysis showed that faba bean seeds are rich in some phenolic acids, such as Pyrogallol, catechein, vanillic, e-vanillic and salycilic acid. Based on the results obtained from the sensory evaluation, physical properties of supplemented burger, incorporation of whole faba bean seeds flour into beef burger, as good nutritional and functional properties resulted in producing burger with almost sensory attributes besides improving physiochemical properties of the product. The data also showed that there were significant (P<0.05) differences between four cultivars and its foul medames samples in the values of Fe, Zn, phosphorus factions, phytic/Zn mole ratio contents. Preparation of foul medames from soaked seeds and cooking a long time was more efficient in decreasing content of phytic acid in addition to improving the bioavailability of Zinc.

Key words: Phenolic Acids, Green Pods, Dry Seeds, Total Phenolics, Phytic Acid and Antioxidant Activity.