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Abstract Fourier transform infrared (FTIR) spectroscopy was used to study diseased leaves in broad bean. Results showed that the infrared spectra of different broad bean diseased leaves were similar, which were mainly made up of the vibrational absorption bands of protein, lipid and pdysaccharide. There were minor differences including the spectral peak position, peak shape and the absorption intensity in the range of 1 800-1 300 cm-1. There were obvious differences among their second derivative spectra in the range of 1 800-1 300 cm-1. After the procedure of the Fourier self-deoonvolution and curve fitting of health bean leaves and broad bean diseased leaves in the range of 1 700-1 500 cm-1, three sub-peaks were obtained at 1 550 cm-1 (protein amide II band), 1 605 cm-1 (lignin) and 1 650 cm-1 (protein amide l band).The ratios of relative areas of the bands of amide II, lignin, and amide I were 38.86%, 28.68% and 32.47% in the spectra of healthy leaves, respectively, it was distinguished from the diseased leaves (chocolate spot leaf: 15.42%, 42.98% and 41.61%, ring spot leaf:32.39%, 35.63% and 31.98%, rust leaf: 13.97%, 46.40% and 39.65%, yellowing leaf curl disease leaf: 24.01%,36.55% and 39.44%). For sub-peak area ratios (A1 563/A1 605, and A1 563/A1 654). those of four kinds of diseased leaves were smaller than that of healthy leaves, and there were also differences among four kinds of diseased leaves. The results proved that FTIR combining with curve fitting might be a potentially useful tool for detecting different kinds of broad bean diseases. [ABSTRACT FROM AUTHOR]

This paper introduced the definition and importance of combination of staple food. With broad bean nutrition flour as a sample, the preparation of the combination of staple food was also described. In addition, the main nutritional value of broad bean nutrition flour was introduced. Compared with those of other single flours, the nutritional value of broad bean nutrition flour was improved. Moreover, the nutrients in the broad bean nutrition flour would not be destroyed during the processing and preparation of staple food, and the processed steamed bread and raw noodle are more characteristic. The application value and prospects of broad bean nutrition flour, as a combination of staple food, were further discussed. [ABSTRACT FROM AUTHOR]

The research analyzed the theoretical basis ot the sustainable development of the Chongqing fava bean in terms of the current market economy situation, in regard to practice, several strategies will be suggested for the Chongqing fava bean industry to guide the development of Chongqing's efficient fava bean agriculture. [ABSTRACT FROM AUTHOR]