Utilisation de la féverole dans la fabrication du tofu

Zee, J.A.; Bourgeois, Mélanie; Boudreau, A.; Breton, R.; Jones, J. D.

doi:10.1016/s0315-5463(87)71197-3

Cited by 6 publications

(1 citation statement)

References 12 publications

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“…In research by Zee et al (1987), increasing the amount of ascorbic acid used in the process showed higher protein content and firmer texture of the tofu, while also reducing discoloration of the final product. Faba bean has shown promise in the production of plant-derived dairy substitutes.…”

Section: Tofu and Yogurtmentioning

confidence: 95%

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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Section: Tofu and Yogurtmentioning

confidence: 95%

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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Faba (Broad) Bean Production, Processing, and Nutritional Profile

Dhull¹,

Kidwai²,

Siddiq³

et al. 2021

Dry Beans and Pulses

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A review of nutritional profile and processing of faba bean (Vicia faba L.)

et al. 2021

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Faba bean (Vicia faba L.), a nutritious leguminous cool tolerant crop, is widely cultivated throughout the world. China, Ethiopia, the United Kingdom, Australia, and France are the main producers of faba beans. In recent years, interest has been growing in health and nutritional benefits of faba beans and developments of different foods enriched with biomolecules with improved functionality, nutrition value, and health benefits. Faba beans are rich source of lysine rich proteins, carbohydrate, minerals, vitamins, and numerous bioactive compounds. It is also a good source of l‐3,4‐dihydroxyphenylalanine (L‐DOPA), which is a precursor of dopamine and can be potentially utilized for Parkinson's disease treatment. The seeds of faba beans can be consumed dry, roasted, soaked, cooked, frozen, or canned. However, a number of antinutritional factors such as phytic acid, trypsin inhibitors, saponins, vicin and convicine (favism‐inducing compounds), lectins, and condensed tannins negatively affect the biological value of faba beans resulting in its underutilization. For expanding the utilization of faba beans in human nutrition, the removal of these antinutrients is necessary. A number of methods including dehulling, soaking, germination, fermentation, and heat processing (cooking, boiling, extrusion, and autocalving) have been used individually or in combination to eliminate or destroy the antinutritional factors in faba beans. This comprehensive review covers global production, nutritional profile, and processing of faba beans and its utilization in various product developments.

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Utilisation de la féverole dans la fabrication du tofu

Cited by 6 publications

References 12 publications

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

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

Faba (Broad) Bean Production, Processing, and Nutritional Profile

A review of nutritional profile and processing of faba bean (Vicia faba L.)

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