Nutrients and antinutritional factors in faba beans as affected by processing

Vidal-Valverde, Concepción; Frı́as, Juana; Sotomayor, Cristina; Díaz-Pollán, Concepción; Fernández, Mar; Urbano, Gloria

doi:10.1007/s002170050308

Cited by 101 publications

(95 citation statements)

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“…Pyloric caeca are an important site for nutrient absorption (Grosell et al, 2011) and it has long been known that ANF such as phytic acid can affect the morphology of the gastrointestinal tract of fish resulting in hypertrophy and increased vacuolation of pyloric caeca (Hossain and Jauncey, 1993). Faba bean contain phytic acid (Vidal-Valverde et al, 1998), and this could have been increased in BPI as it follows the protein, as has been shown in soybean where the meal contains ~4 % but levels can be as high as 7-10 % in SPC (Gatlin III et al, 2009). However, as the response observed in pyloric caeca of fish fed BPI was much greater than in fish fed SPC, it was unlikely to be due to phytic acid.…”

Section: Discussionmentioning

confidence: 94%

“…There are few data on the effects of these oligosaccharides in fish but one study in Atlantic salmon investigating the effects of raffinose, stachyose, or a combination of the two, showed they provoked no morphological changes in liver, or mid and distal intestines and did not interfere with protein or fat digestibility (Sørensen et al, 2011). In addition, the soluble nature of the oligosaccharides suggests that they will most likely be lower in BPI than in BPC as soaking decreased α-galactoside levels in faba beans (Vidal-Valverde et al, 1998 (Marquardt et al, 1976;Muduuli et al, 1982), and the anti-nutritional effects of vicine and convicine in faba beans used in feeds for pigs, poultry and ruminants have been reviewed (Crepon et al, 2010). In contrast, no negative effects of dietary vicine/convicine in fish have been reported.…”

Section: Discussionmentioning

confidence: 99%

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Influence of dietary inclusion of a wet processed faba bean protein isolate on post-smolt Atlantic salmon ( Salmo salar )

et al. 2016

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Legumes such as soybean, peas and lupin have attracted considerable interest as potential sources of protein to replace finite and limiting supplies of marine fishmeal (FM) as major ingredients for aquafeeds. In this respect, faba beans (Vicia faba) represent a widespread and relatively unexploited legume crop in Europe with potentially favourable characteristics. However, for carnivorous species such as Atlantic salmon (Salmo salar), protein levels in legumes are generally too low and require to be concentrated to be direct replacements for FM. Previously we showed that a faba bean protein concentrate, produced by air classification, containing 55 % protein could partially replace FM and/or soy protein concentrate (SPC) in feeds for parr and post-smolt salmon. In the present study, a faba bean protein isolate (BPI), produced by a wet process, with almost ~80 % crude protein was investigated in feeds for Atlantic salmon in seawater. Four dietary treatments were tested including one with high inclusion of FM (400 g kg -1 ) and three with low FM (216 g kg -1 ) and increasing inclusions of BPI (0, 70 and 140 g kg -1 )substituting for SPC (236, 125 and 45 g kg -1 ). Growth performance in fish was unaffected with the lower level of dietary BPI, but was reduced in fish fed the higher level, mainly due to feed intake being reduced initially. Histological analysis of the distal intestine showed inflammation in fish fed both diets containing BPI, but especially at 140 g kg -1 .The high dietary level of BPI affected the transcriptome of pyloric caeca with almost 2000 differentially expressed genes (DEG) compared to fish fed FM, whereas fish fed SPC or the lower level of BPI showed no DEG compared to fish fed FM. In contrast, the liver transcriptome was generally affected similarly by both BPI and SPC. The combined data suggested that the BPI utilised contained a factor that was detrimental above a certain threshold and, although this factor could be an artefact of the protein isolation method, an effect of a known ANF could not be excluded with saponin the most likely candidate. Overall, however, the results of the present study confirmed that protein concentrates or isolates derived from faba beans can replace FM and/or SPC up to a certain level in feeds for Atlantic salmon.

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Section: Discussionmentioning

confidence: 94%

Section: Discussionmentioning

confidence: 99%

Influence of dietary inclusion of a wet processed faba bean protein isolate on post-smolt Atlantic salmon ( Salmo salar )

et al. 2016

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“…According to our results, Shimelis and Rakshit (2005) evaluated sucrose content in common bean after MW treatment until 10 min and showed that the sucrose content was increased in the MW-heated samples. On the contrary, Vidal-Valverde et al (1998) showed that the content of sucrose of faba bean seeds after citric acid soaking plus cooking (100°C, 35 min) was reduced by 72%. After 5 days at 5°C, a decrease was observed in all samples, wherein CTRL samples showed the highest decrease with losses around 72%, while CP samples and MW samples showed losses around 27 and 39%, respectively.…”

Section: Effect Of Thermal Treatments On Sugar and Organic Acidsmentioning

confidence: 92%

“…The sucrose content of faba bean pesto sauce was lower than previous data reported in raw faba beans, and this could be due to different preharvest factors. Vidal-Valverde et al (1998) evaluated the sucrose content in faba beans seeds (Vicia faba, L. major), which described values of 38.3 ± 1.2 g kg −1 of dry matter (dm). Few data have been published reporting the effects of processing on the soluble sugars of faba beans.…”

Section: Effect Of Thermal Treatments On Sugar and Organic Acidsmentioning

confidence: 99%

Innovative Quality Improvement by Continuous Microwave Processing of a Faba Beans Pesto Sauce

Klug

Collado²,

Martínez-Sánchez

et al. 2017

Food Bioprocess Technol

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Nowadays, consumers demand healthy, safe, and ready-to-eat horticultural products because of their lifestyle. In this regard, new legume-based food product development with eco-innovative technologies seems to be an interesting market. The effect on quality of an innovative pesto sauce, made of fresh faba bean seeds, of an alternative continuous microwave treatment pasteurization (MW, 11 kW; 30 s) regarding a conventional pasteurization (85°C; 5 min) throughout 20 days at 5°C was studied. Non-heated blended samples were used as control. The microbial quality was satisfactory in all treatments. MW treatment improved the sensorial quality of pesto sauce and decreased condensed tannins. Additionally, MW-treated samples showed the best texture, consistency, and color, preserving its chlorophyll and carotenoid content. On the other hand, thermal treatments showed a decrease in total phenolic compounds (TPC) and antioxidant capacity (TEAC) after heating, regarding control samples; however, TPC and TEAC remained quite constant throughout the storage.

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“…Faba bean (Vicia faba L.) seeds are commonly used as both food and feed sources since they are rich in protein, carbohydrate, dietary fibre, dietary minerals, B-group vitamins and phenolic compounds ( Vidal-Valverde et al, 1998;Baginsky et al, 2013). The aerodynamic properties of faba beans have not been studied experimentally and modelled mathematically, yet.…”

Section: Introductionmentioning

confidence: 99%