New Opportunities for Faba Bean

doi:10.1094/cfw-63-5-0221

Cited by 5 publications

(6 citation statements)

References 5 publications

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“…extraction methods, drying methods) ( Karaca et al, 2011 , Vogelsang-O’Dwyer et al, 2020 , Viana and English, 2022 , Boukid and Castellari, 2022 ). In literature, a wide range of PS (from 25 to 85 % at neutral pH) was reported for the solubility of fava bean protein isolated through isoelectric precipitation ( Vogelsang-O’Dwyer et al, 2020 , Karaca et al, 2011 , Chiremba et al, 2018 , Boukid and Castellari, 2022 ). The PS values obtained in the present study were consistent with the reported range.…”

Section: Resultsmentioning

confidence: 99%

“…Foamability of a protein is typically expressed as foaming capacity (FC), which represents the increase in relative volume of a system after whipping ( Tiwari et al, 2011 ). Depending on the extraction method technique/conditions, fava bean protein isolate may possess a broad range of FC (from 15 to 77 %) ( Boukid and Castellari, 2022 , Chiremba et al, 2018 ). The present FC results ( Table 2 ) fall within the reported range in the literature.…”

Section: Resultsmentioning

confidence: 99%

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Determining the influence of fava bean pre-processing on extractability and functional quality of protein isolates

Kamani,

Liu,

Fitzsimons

et al. 2024

Food Chemistry: X

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Determining the influence of fava bean pre-processing on extractability and functional quality of protein isolates

Kamani,

Liu,

Fitzsimons

et al. 2024

Food Chemistry: X

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“…Recently, there has been growing interest in the development of broad bean enriched with bioactive compounds with improved quality, nutritional value, and health benefits [30]. For example, efforts have been made on the removal of antinutritive compounds in broad bean seeds, and the low content of tannins and vicine have been recognized as an indicator of food safety and better taste [31]. The different cultivars of broad bean plants can contain variable metabolites.…”

Section: Discussionmentioning

confidence: 99%

Comparative Metabolomic Profiling Reveals Key Secondary Metabolites Associated with High Quality and Nutritional Value in Broad Bean (Vicia faba L.)

Shi

Lee

Zhu³

et al. 2022

Molecules

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High quality and nutritional benefits are ultimately the desirable features that influence the commercial value and market share of broad bean (Vicia faba L.). Different cultivars vary greatly in taste, flavor, and nutrition. However, the molecular basis of these traits remains largely unknown. Here, the grain metabolites of the superior Chinese landrace Cixidabaican (CX) were detected by a widely targeted metabolomics approach and compared with the main cultivar Lingxiyicun (LX) from Japan. The analyses of global metabolic variations revealed a total of 149 differentially abundant metabolites (DAMs) were identified between these two genotypes. Among them, 84 and 65 were up- and down-regulated in CX compared with LX. Most of the DAMs were closely related to healthy eating substances known for their antioxidant and anti-cancer properties, and some others were involved in the taste formation. The KEGG-based classification further revealed that these DAMs were significantly enriched in 21 metabolic pathways, particularly in flavone and flavonol biosynthesis. The differences in key secondary metabolites, including flavonoids, terpenoids, amino acid derivates, and alkaloids, may lead to more nutritional value in a healthy diet and better adaptability for the seed germination of CX. The present results provide important insights into the taste/quality-forming mechanisms and contributes to the conservation and utilization of germplasm resources for breeding broad bean with superior eating quality.

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“…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.…”

Section: Techno-functional Properties and Industrial Applicationsmentioning

confidence: 99%

“…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).…”

Section: Techno‐functional Properties and Industrial Applicationsmentioning

confidence: 99%

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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New Opportunities for Faba Bean

Cited by 5 publications

References 5 publications

Determining the influence of fava bean pre-processing on extractability and functional quality of protein isolates

Determining the influence of fava bean pre-processing on extractability and functional quality of protein isolates

Comparative Metabolomic Profiling Reveals Key Secondary Metabolites Associated with High Quality and Nutritional Value in Broad Bean (Vicia faba L.)

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

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