Faba Bean Starch: Structure, Physicochemical Properties, Modification, and Potential Industrial Applications

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

“…Gangola et al (2022) investigated the viability of substituting wheat flour with faba bean starch in cracker manufacturing and found it to be viable. The potential use of faba bean starch in bakery and extrusion applications, as discussed by Chiremba et al (2018); Sozer et al (2019), is likely influenced by its unique starch characteristics (Akintayo et al, 2022). Studies by Zafar et al, (2015), Atef et al (2011), Smith & Hardacre (2011), Gim enez et al (2013), Hoehnel et al (2020, Rahate et al (2021) and Dhull et al (2021) have explored the utilisation of incorporation of faba bean flour in the creation of pasta, spaghetti, gluten-free products (cake and bread), extruded snacks, protein isolates, and various faba bean products.…”

“…(2018); Sozer et al . (2019), is likely influenced by its unique starch characteristics (Akintayo et al ., 2022). Studies by Zafar et al ., (2015), Atef et al .…”

“…The functional attributes of the FPIs were found to be analogous to isolates available in the market from soybean, pea, whey, and egg sources. The emulsifying properties of faba bean protein isolates were also observed to be beneficial for the production of bread, cake batters, meat sausages, and salad dressings (Akintayo et al ., 2022) (Table 2). Clinical trials conducted with over 50 young adults have provided evidence that the incorporation of faba bean protein isolate and concentrate in pasta promotes satiety and reduces postprandial glycemia (Chan et al ., 2019).…”