The Characteristics of Extruded Faba Beans (Vicia faba L.)

Abstract

Faba beans (Vicia faba L.) are an excellent protein source and should be more present in human diet, but due to their long cooking time, they are rarely used. So, in order to increase the accessibility of faba beans (Vicia faba L.), experiments were carried out to obtain new food products. Extrusion-cooking was chosen as the potential thermal cooking process and two different products were obtained. One was made exclusively from faba bean (Vicia faba L.) flour, while the second one was produced with a 50% addition of wheat flour to bean flour. Protein content, size, volume mass, pH and starch content for obtained products were analysed in order to characterise the products, as well as to see the differences from non-extruded faba beans (Vicia faba L.) and obtained samples. The experiments were carried out using faba beans (Vicia faba L.) obtained at Ltd. “Pure Horticultural Research Centre”. They were milled at Ltd. “Grauda spēks” and extruded with a twin screw extruder at Ltd. “Milzu”. The experiments showed that the extrusion process had decreased the protein content by 9%, but the starch content had risen by 13% with the addition of wheat flour. But, for sample, without added wheat flour differences were not significant. No significant size differences were observed in the obtained samples and pH values had no significant differences between extruded samples.

Formulation, process conditions, and biological evaluation of dairy mixed gels containing fava bean and milk proteins: Effect on protein retention in growing young rats

“…Dairy gels were enriched with fava bean proteins from 4% by weight of total protein in typical dairy yogurt (Favier, 1987) to 8% by weight for the mixed gels designed here. Fava bean (Vicia faba L.) proteins were selected for this study because this legume is extensively cultivated in different parts of the world (Liene and Sandra, 2016). In addition, fava bean is known to have a low beany flavor when added to some cereal-enriched foods and did not decrease their overall sensory acceptability (Rizzello et al, 2017).…”

Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks

“…In recent years extensive research has been carried out to develop extruded products from legumes [ 6 , 7 ], in most cases blended with cereals [ 1 , 8 , 9 , 10 ]. Specific studies evaluated the effect of extrusion-cooking parameters, such as feed moisture, extrusion temperature, and screw speed on the nutritional [ 11 ], physico-chemical [ 8 , 10 ], textural [ 12 , 13 ], and sensory characteristics [ 14 ] of the final product, also by means of trials directly carried out at industrial level [ 15 ].…”

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

“…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). In the case of extruded faba bean, the protein content remains intact during processing, while the size and volume mass of the beans increase (Dangi et al ., 2022).…”