Enhancements in morphology, biochemicals, nutrients, and L-Dopa in Faba bean through plant growth promoting rhizobacteria and arbuscular mycorrhizal Fungi.

Faba beans are among the main food sources grown since ancient times; seeds contain higher protein (23-41%) than other legumes and are rich in healthy secondary bioactive components. This study was carried out to determine the effects of plant growth-promoting rhizobacteria (PGPR) and arbuscular mycorrhizal fungi (AMF) on the biofortification potential of faba beans. The study utilized Bacillus subtilis, Bacillus megaterium, and an AMF mix to examine changes in growth parameters, chlorophyll content, bioactive compounds, and mineral nutrients. AMF and PGPR treatments significantly enhanced various traits in faba bean pods compared to untreated control plants. Bacillus subtilis treatment increased the antioxidant capacity by 128% and the total phenol content by 230%. AMF inoculation elevated the L-Dopa content, an essential compound for Parkinson's disease prevention, by 92%. Protein content increased by 51% with Bacillus megaterium inoculations. The macro and micronutrients exhibited the highest enhancement in AMF treatment (Ca; 33.6%, K; 49.4%, Mg; 22.7%, P; 10.5%, Fe; 37.7%, Zn; 24.5%). The study results suggest that AMF and PGPR inoculation to faba bean seeds improves the morphological characteristics, bioactive compounds, and mineral nutrient content and is an excellent tool for obtaining biofortified faba beans through sustainable practice.