Faba Bean Processing: Thermal and Non-Thermal Processing on Chemical, Antinutritional Factors, and Pharmacological Properties

Abstract

The food industry, academia, food technologists, and consumers have become more interested in using faba bean seeds in the formulation of new products because of their nutritional content, accessibility, low costs, environmental advantages, and beneficial impacts on health. In this review, a systematic and up-to-date report on faba bean seeds’ antinutrients and bioactive and processing techniques is comprehensively presented. The chemical composition, including the oil composition and carbohydrate constituents, is discussed. Factors influencing the reduction of antinutrients and improvement of bioactive compounds, including processing techniques, are discussed. Thermal treatments (cooking, autoclaving, extrusion, microwaving, high-pressure processing, irradiation) and non-thermal treatments (soaking, germination, extraction, fermentation, and enzymatic treatment) are identified as methods to reduce the levels of antinutrients in faba bean seeds. Appropriate processing methods can reduce the antinutritional factors and enrich the bioactive components, which is useful for the seeds’ efficient utilization in developing functional foods. As a result, this evaluation focuses on the technologies that are employed to reduce the amounts of toxins in faba bean seeds. Additionally, a comparison of these methods is performed in terms of their advantages, disadvantages, viability, pharmacological activity, and potential for improvement using emerging technologies. Future research is expected in this area to fill the knowledge gap in exploiting the nutritional and health benefits of faba bean seeds and increase the utilization of faba bean seeds for different applications.

Feeding Value of Lupins, Field Peas, Faba Beans and Chickpeas for Poultry: An Overview

“…A reduction in the ANFs in grain legumes as a result of the extrusion process is evidenced in several research studies [58,183,252,297,298]. Alonso et al [252] reported reductions in the contents of number of ANFs (condensed tannin, trypsin, chymotrypsin, α-amylase inhibitors and haemagglutinating activity) in field peas as a result of extrusion at 148 • C, 25% moisture and 100 rpm.…”

Agronomic Impact and Phytotoxicity of Olive Mill Wastewater as a Biofertilizer on <i>Vicia faba</i> L.

“…Faba bean (Vicia faba L.) belongs to the Fabaceae family and stands as the globe's ancient crop cultivated plants, it is native to Mediterranean countries. It is used to prepare different dishes due to its edible seeds (Çilesiz et al, 2023), it provides an essential source of protein, starch, fiber, vitamins, and minerals (Badjona et al, 2023). Faba bean has also a high potential to promote human health as well as prevent obesity and diseases such as cholesterol, glycemic, coronary heart diseases, and colon cancer (Steen et al, 2010).…”

“…Faba bean has also a high potential to promote human health as well as prevent obesity and diseases such as cholesterol, glycemic, coronary heart diseases, and colon cancer (Steen et al, 2010). Additionally, this species exhibits high antioxidant and anti-inflammatory effects (Badjona et al, 2023).…”