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Foam Formation from Extracts of 27 Legume Species in Vitro¹

Twenty-seven legume species were evaluated for bloat potential by determining foam formation from legume extracts. A good relationship was found between foam formation and known bloat potential. Extracts from legumes such as birdsfoot trefoil and sainfoin formed negligible amounts of foam whereas extracts of legumes known to cause bloat formed relatively large amounts of foam.

Foam formation from extracts of mixtures of a lowfoaming legume, sainfoin, and a high-foaming legume, alfalfa was measured. The amount of foam formed from extracts from a mixture containing one part sainfoin and three parts of alfalfa was far in excess of that predicted. Mixtures containing a larger proportion of sainfoin formed amounts of foam below that expected at one sampling date but slightly above at another sampling date.

² Agronomist, Crops Research Division, ARS, USDA, and agronomist and graduate assistant, Department of Plant and Soil Science, Montana State University, respectively.

Received for publication November 22, 1965.