Anti-nutritional Attributes of Faba-Bean

Saha, Dibakar; Patra, Abhipriya; Prasath, V. Arun; Pandiselvam, R.

doi:10.1007/978-3-031-14587-2_5

Cited by 3 publications

(3 citation statements)

References 19 publications

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“…• Protein and starch digestibility improved • Phenolic content decreased to 0.02% after cooking from 0.04-0.08% in raw beans Abdulrahim (2004) Cooking and autoclaving lower cooking temperatures with longer durations. As saponins are sensitive to heat, heating and autoclaving reduce the saponin content of soaked seeds, with longer autoclaving durations resulting in greater saponin losses (Saha et al, 2022). The impact of cooking and autoclaving on the nutritional value of faba beans was assessed (Khalil & Mansour, 1995).…”

Section: Cooking and Autoclavingmentioning

confidence: 99%

“…This suggests that the digestible protein amount is comparable, with 124.90 g/kg dry matter (DM) for faba bean versus 109.78 g/kg DM for soybean, making it a competitive option compared to other protein‐rich plants (Masoero et al ., 2005). Furthermore after extrusion, the concentration of phytic acid in faba beans is significantly decreased by up to 26.7%, and condensed tannins decrease by ~54.4% (Saha et al ., 2022). It also leads to an increase in starch levels, which can be attributed to alterations in composition of resistant starch (RS) and the simpler hydrolysis of starch granules extruded by amylases during examination (Liene & Sandra, 2016; Nasrabadi et al ., 2021).…”

Section: Processing Effectsmentioning

confidence: 99%

“…The inactivation of trypsin inhibitors is attributed to the unfolding of thermally sensitive proteins and the breakdown of vulnerable sulphhydryl and disulphide (‐S‐S‐) groups caused by microwave‐induced damage. Furthermore, microwave treatment can decrease the levels of tannins and saponins, as they are also susceptible to heat (Saha et al ., 2022). Additionally, the effect of microwaving (3 min, 900 W) on the bioactive and anti‐nutritional compounds of fresh beans just before consumption at various sampling times was investigated.…”

Section: Processing Effectsmentioning

confidence: 99%

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An elaborative discussion on the potentiality, functional characteristics, curative effects, antinutritional factors, processing, and industrial applications of faba beans (Vicia faba L.) as a versatile legume

Agrawal,

Panigrahi,

Eri

2023

Int J of Food Sci Tech

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SummaryGlobally, approximately 60% of protein consumption comes from plant‐based sources. By exploring the potential of plant‐based proteins and incorporating them into diverse food options, we can not only enhance the sustainability of our food systems but also contribute to a more balanced and environmentally conscious society. Due to the limited availability of conventional food proteins, there has been a persistent exploration for alternative legume sources for addressing the need of protein‐based foods. Faba bean is a type of pulse that stands out among other legumes due to its high protein content (26.1%) and dietary fiber (25.0%). Faba beans and their derivatives have been suggested as potentially beneficial foods for individuals with diabetes and hypertension. However, faba beans contain some antinutritional factors (ANFs). These antinutrients can have adverse effects on digestion and nutrient absorption. Various strategies like thermal and non‐thermal processing methods have been employed to reduce the ANF content and improve nutritional functionality in faba beans. The applications of faba beans and their potential as replacements for traditional ingredients in various food products are described. By utilizing processed fava bean products, novel food formulations and applications can be created, catering to the growing demand for healthier and functional food options.

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Section: Cooking and Autoclavingmentioning

confidence: 99%

Section: Processing Effectsmentioning

confidence: 99%

Section: Processing Effectsmentioning

confidence: 99%

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An elaborative discussion on the potentiality, functional characteristics, curative effects, antinutritional factors, processing, and industrial applications of faba beans (Vicia faba L.) as a versatile legume

Agrawal,

Panigrahi,

Eri

2023

Int J of Food Sci Tech

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Analysis of genotype by environment interaction effect on faba bean (Vicia faba) elite genotype yield performance and stability in Ethiopia

Haile,

Banteayehu

2025

Ecological Genetics and Genomics

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Efficacy of different multi-layer hermetic bags on the seed quality of the faba bean (Vicia faba L.) in outdoor storage condition

Elsawy,

El-Kholy,

Mohamed

et al. 2023

Sci Rep

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Faba bean seeds' sustainability correlates with the initial quality of cultivated seeds. The duration of storage is a significant factor that can affect the quality retention of any crop seed. Additionally, the hermetic bags effectively influence the quality of crop seeds during the storage process. This study evaluated two faba bean cultivars, Nubaria 1 and Giza 716, after various storage periods of 6, 12, 18, and 24 months. Seeds stored in 3 and 7-layer hermetic bags have shown significantly improved bulk temperature after 12, 18, and 24 months (neither more than ≈ 30 °C nor less than ≈ 15 °C). However, the relative humidity (RH%) increased significantly in both bags and cultivars throughout the storage periods, reaching 61, 59.77% and 59.53, 57.53% at the end of the storage period for Nubaria 1 and Giza 716 inside the 3 and 7-layer bags, respectively. The seeds' germination % decreased significantly (20%) after 24 months at the 3-layers compared with 13.12% at the 7-layer bags for Nubaria 1 with superior germination% of Giza 716 under the same conditions where the decrease in the percentage of germination reached 15.56% and 8.86% reduction for both 3 and 7 layers, respectively. The seedling vigor index exhibited the same trend of germination % with better results of the 7-layer bags for both cultivars. The moisture content (MC%) was substantially elevated by 1% at the end of the storage for both cultivars and bags. After 12 months, beans considerably increased color deterioration, with a loss of 43.16 and 53.60% for Giza 716 and Nubaria 1 stored in 3-layer bags, respectively; however, 7-layer bags were always better than 3-layer bags (with a loss of 32.56 and 45.56%). Furthermore, storage in 7-layer hermetic bags triggered a significant decrease (14.94%) in the total phenolic (TPC) after 24 months for Giza 716 without a substantial difference with Nubaria 1. Additionally, the simulation showed that after 18 months and 24 months of storage, the Nubaria 1 seeds packed in the 7-layer hermetic bags produced total tannins (TTC) 39.1% and 42.5%, respectively, more than those packed in the 3-layer hermetic bags. That TTC had a negative correlation with the testa's darkness. Taken together, the faba bean seeds could be stored for a long period in the 7-layer hermetic bags, preserving seed quality and expanding marketing prospects.

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Anti-nutritional Attributes of Faba-Bean

Cited by 3 publications

References 19 publications

An elaborative discussion on the potentiality, functional characteristics, curative effects, antinutritional factors, processing, and industrial applications of faba beans (Vicia faba L.) as a versatile legume

An elaborative discussion on the potentiality, functional characteristics, curative effects, antinutritional factors, processing, and industrial applications of faba beans (Vicia faba L.) as a versatile legume

Analysis of genotype by environment interaction effect on faba bean (Vicia faba) elite genotype yield performance and stability in Ethiopia

Efficacy of different multi-layer hermetic bags on the seed quality of the faba bean (Vicia faba L.) in outdoor storage condition

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