Abstract
Faba bean is an excellent source of protein, carbohydrates, fiber, and vitamins which could serve as a vital nutrient source in ensuring food security. The bean has the potential to be used as a vegetable protein source in different products thus, helping to meet the ever-changing consumer dietary need. The nutrient composition of Faba bean may depend on variety, however, the bioavailability of the nutrients in the bean is reduced by the presence of inherent antinutritional factors such as trypsin inhibitors, hemagglutinin, phytic acid, vicine, convicine and tannins. For the transformation of the bean into food, processing methods including soaking, dehulling, ordinary cooking, microwave cooking, irradiation, extrusion, and autoclaving are used. This chapter discusses the effect of different processing methods on the nutrient and antinutrient composition of Faba bean. A good understanding of the impact of processing on the nutrients and anti-nutrients could improve the use of Faba bean for human consumption to achieve desirable health benefits. Future studies on the optimization of these processing conditions to maximize the reduction in anti-nutrients and minimize nutrient loss are required, to further improve the utilization of this leguminous crop.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Abd, E.-H. E., & Habiba, R. (2003). Effect of soaking and extrusion conditions on antinutrients and protein digestibility of legume seeds. LWT-Food Science and Technology, 36(3), 285–293.
Acton, J., Breyer, L., & Satterlee, L. (1982). Effect of dietary fiber constituents on the in vitro digestibility of casein. Journal of Food Science, 47(2), 556–560.
Adamidou, S., Nengas, I., Grigorakis, K., Nikolopoulou, D., & Jauncey, K. (2011). Chemical composition and antinutritional factors of field peas (Pisum sativum), chickpeas (Cicer arietinum), and faba beans (Vicia faba) as affected by extrusion preconditioning and drying temperatures. Cereal Chemistry, 88(1), 80–86.
Al-Bachir, M., & Lahham, G. (2002). The effect of gamma irradiation on the microbial load, mineral concentration and sensory characteristics of liquorice (Glycyrrhiza glabra L). Journal of the Science of Food and Agriculture, 83(1), 70–75.
Al-Nouri, F., & Siddiqi, A. (1982). Biochemical evaluation of twelve broad bean cultivars. Canadian Institute of Food Science and Technology Journal, 15(1), 37–40.
Alonso, R., Aguirre, A., & Marzo, F. (2000). Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans. Food Chemistry, 68(2), 159–165.
Anderson, J., Idowu, A., Singh, U., & Singh, B. (1994). Physicochemical characteristics of flours of faba bean as influenced by processing methods. Plant Foods for Human Nutrition, 45(4), 371–379.
Arribas, C., Cabellos, B., Cuadrado, C., Guillamon, E., & Pedrosa, M. M. (2019). Extrusion effect on proximate composition, starch and dietary fibre of ready-to-eat products based on rice fortified with carob fruit and bean. LWT-Food Science and Technology, 111, 387–393.
Bhattacharjee, P., Singhal, R. S., Gholap, A. S., Variyar, P. S., & Bongirwar, D. R. (2003). Compositional profiles of γ-irradiated cashew nuts. Food Chemistry, 80(2), 159–163.
Boudjou, S., Oomah, B. D., Zaidi, F., & Hosseinian, F. (2013). Phenolics content and antioxidant and anti-inflammatory activities of legume fractions. Food Chemistry, 138(2–3), 1543–1550.
Brigide, P., & Canniatti-Brazaca, S. (2006). Antinutrients and “in vitro” availability of iron in irradiated common beans (Phaseolus vulgaris). Food Chemistry, 98(1), 85–89.
Cardador-Martínez, A., Maya-Ocaña, K., Ortiz-Moreno, A., Herrera-Cabrera, B. E., Dávila-Ortiz, G., Múzquiz, M., Martín-Pedrosa, M., Burbano, C., Cuadrado, C., & Jiménez-Martínez, C. (2012). Effect of roasting and boiling on the content of vicine, convicine and L-3, 4-dihydroxyphenylalanine in Vicia faba L. Journal of Food Quality, 35(6), 419–428.
Chinma, C. E., Abu, J. O., Asikwe, B. N., Sunday, T., & Adebo, O. A. (2021). Effect of germination on the physicochemical, nutritional, functional, thermal properties and in vitro digestibility of Bambara groundnut flours. LWT-Food Science and Technology, 140, 110749.
Coda, R., Melama, L., Rizzello, C. G., Curiel, J. A., Sibakov, J., Holopainen, U., Pulkkinen, M., & Sozer, N. (2015). Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties. International Journal of Food Microbiology, 193, 34–42.
Dhull, S. B., Kidwai, M. K., Noor, R., Chawla, P., & Rose, P. K. (2021). A review of nutritional profile and processing of faba bean (Vicia faba L.). Legume Science, e129.
Dogan, H., Gueven, A., & Hicsasmaz, Z. (2013). Extrusion cooking of lentil flour (Lens culinaris–Red)–corn starch–corn oil mixtures. International Journal of Food Properties, 16(2), 341–358.
Drulyte, D., & Orlien, V. (2019). The effect of processing on digestion of legume proteins. Foods, 8(6), 224.
Ene-Obong, H., & Obizoba, I. (1996). Effect of domestic processing on the cooking time, nutrients, antinutrients andin vitro Protein digestibility of the African yambean (Sphenostylis stenocarpa). Plant Foods for Human Nutrition, 49(1), 43–52.
Espinosa, M. E. R., Guevara-Oquendo, V. H., Newkirk, R. W., & Yu, P. (2020). Effect of heat processing methods on the protein molecular structure, physicochemical, and nutritional characteristics of faba bean (low and normal tannin) grown in western Canada. Animal Feed Science and Technology, 269, 114681.
Farkas, J., & Mohácsi-Farkas, C. (2011). History and future of food irradiation. Trends in Food Science & Technology, 22(2–3), 121–126.
Frias, J., Doblado, R., Antezana, J. R., & Vidal-Valverde, C. (2003). Inositol phosphate degradation by the action of phytase enzyme in legume seeds. Food Chemistry, 81(2), 233–239.
Giczewska, A., & Borowska, J. (2004). Nutritional value of broad bean seeds. Part 3: Changes of dietary fibre and starch in the production of commercial flours. Food/Nahrung, 48(2), 116–122.
Granito, M., & Alvarez, G. (2006). Lactic acid fermentation of black beans (Phaseolus vulgaris): Microbiological and chemical characterization. Journal of the Science of Food and Agriculture, 86(8), 1164–1171.
Güzel, D., & Sayar, S. (2012). Effect of cooking methods on selected physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean. Journal Food Science and Technology, 49(1), 89–95.
Hardy, J., Parmentier, M., & Fanni, J. (1999). Functionality of nutrients and thermal treatments of food. Proceedings of the Nutrition Society, 58(3), 579–585.
Hassan, A. B., Osman, G. A., Rushdi, M. A., Eltayeb, M. M., & Diab, E. (2009). Effect of gamma irradiation on the nutritional quality of maize cultivars (Zea mays) and sorghum (Sorghum bicolor) grains. Pakistan Journal of Nutrition, 8(2), 167–171.
Hefni, M. E., Shalaby, M. T., & Witthöft, C. M. (2015). Folate content in faba beans (Vicia faba L.)—effects of cultivar, maturity stage, industrial processing, and bioprocessing. Food Science & Nutrition, 3(1), 65–73.
Huma, N., Anjum, M., Sehar, S., Khan, M. I., & Hussain, S. (2008). Effect of soaking and cooking on nutritional quality and safety of legumes. Food Science & Nutrition, 38(6), 570–577.
Khalil, A., & Mansour, E. (1995). The effect of cooking, autoclaving and germination on the nutritional quality of faba beans. Food Chemistry, 54(2), 177–182.
Khatoon, N., & Prakash, J. (2004). Nutritional quality of microwave-cooked and pressure-cooked legumes. International Journal of Food Sciences and Nutrition, 55(6), 441–448.
Kmiecik, W., Lisiewska, Z., & Jaworska, G. (2000). Content of ash components in the fresh and preserved broad bean (Vicia faba v major). Journal of Food Composition and Analysis, 13(6), 905–914.
Koppelman, S. J., Nieuwenhuizen, W. F., Gaspari, M., Knippels, L. M., Penninks, A. H., Knol, E. F., Hefle, S. L., & de Jongh, H. H. (2005). Reversible denaturation of Brazil nut 2S albumin (Ber e1) and implication of structural destabilization on digestion by pepsin. Journal of Agricultural and Food Chemistry, 53(1), 123–131.
Labba, I.-C. M., Frøkiær, H., & Sandberg, A.-S. (2021). Nutritional and antinutritional composition of fava bean (Vicia faba L., var. minor) cultivars. Food Research International, 140, 110038.
Lima, D. C., Miano, A. C., Augusto, P. E. D., & Arthur, V. (2019). Gamma irradiation of common beans: Effect on nutritional and technological properties. LWT Food Science and Technology, 116, 108539.
Luo, Y., & Xie, W. (2012). Effect of phytase treatment on iron bioavailability in faba bean (Vicia faba L.) flour. Food Chemistry, 134(3), 1251–1255.
Luo, Y.-W., & Xie, W.-H. (2013). Effect of different processing methods on certain antinutritional factors and protein digestibility in green and white faba bean (Vicia faba L.). CyTA-Journal of Food, 11(1), 43–49.
Luo, Y., Gu, Z., Han, Y., & Chen, Z. (2009). The impact of processing on phytic acid, in vitro soluble iron and Phy/Fe molar ratio of faba bean (Vicia faba L.). Journal of the Science of Food and Agriculture, 89(5), 861–866.
Luo, Y., Xie, W., & Cui, Q. (2010). Effects of phytases and dehulling treatments on in vitro iron and zinc bioavailability in faba bean (Vicia faba L.) flour and legume fractions. Journal of Food Science, 75(2), C191–C198.
Manzoor, N., Dar, A. H., Khan, S., Hakeem, H. R., & Makroo, H. A. (2019). Effect of blanching and drying temperatures on various physico-chemical characteristics of green beans. Asian Journal of Dairy and Food Research, 38(3), 213–223.
Nalle, C. L., Ravindran, G., & Ravindran, V. (2010). Influence of dehulling on the apparent metabolisable energy and ileal amino acid digestibility of grain legumes for broilers. Journal of the Science of Food and Agriculture, 90(7), 1227–1231.
Nergiz, C., & Gökgöz, E. (2007). Effects of traditional cooking methods on some antinutrients and in vitro protein digestibility of dry bean varieties (Phaseolus vulgaris L.) grown in Turkey. International Journal of Food Science and Technology, 42(7), 868–873.
Nyyssölä, A., Nisov, A., Lille, M., Nikinmaa, M., Rosa-Sibakov, N., Ellilä, S., Valkonen, M., & Nordlund, E. (2021). Enzymatic reduction of galactooligosaccharide content of faba bean and yellow pea ingredients and food products. Future Foods, 4, 100047.
Osman, A. M. A., Hassan, A. B., Osman, G. A., Mohammed, N., Rushdi, M. A., Diab, E. E., & Babiker, E. E. (2014). Effects of gamma irradiation and/or cooking on nutritional quality of faba bean (Vicia faba L.) cultivars seeds. Journal of Food Science and Technology, 51(8), 1554–1560.
Oyeyinka, A. T., Pillay, K., & Siwela, M. (2019). Full title-In vitro digestibility, amino acid profile and antioxidant activity of cooked Bambara groundnut grain. Food Bioscience, 31, 100428.
Pasqualone, A., Costantini, M., Coldea, T. E., & Summo, C. (2020). Use of legumes in extrusion cooking: A review. Foods, 9(7), 958.
Patil, S. B., & Khan, M. (2011). Germinated brown rice as a value added rice product: A review. Journal of Food Science and Technology, 48(6), 661–667.
Patil, S. S., Brennan, M. A., Mason, S. L., & Brennan, C. S. (2016). The effects of fortification of legumes and extrusion on the protein digestibility of wheat based snack. Foods, 5(2), 26.
Petzold, G., Caro, M., & Moreno, J. (2014). Influence of blanching, freezing and frozen storage on physicochemical properties of broad beans (Vicia faba L). International Journal of Refrigeration, 40, 429–434.
Prodanov, M., Sierra, I., & Vidal-Valverde, C. (1997). Effect of germination on the thiamine, riboflavin and niacin contents in legumes. Zeitschrift für Lebensmitteluntersuchung und-Forschung A, 205(1), 48–52.
Prodanov, M., Sierra, I., & Vidal-Valverde, C. (2004). Influence of soaking and cooking on the thiamin, riboflavin and niacin contents of legumes. Food Chemistry, 84(2), 271–277.
Pysz, M., Polaszczyk, S., Leszczyńska, T., & Piątkowska, E. (2012). Effect of microwave field on trypsin inhibitors activity and protein quality of broad bean seeds (Vicia faba var. major). Acta Scientiarum Polonorum Technologia Alimentaria, 11(2), 193–198.
Rahate, K. A., Madhumita, M., & Prabhakar, P. K. (2021). Nutritional composition, anti-nutritional factors, pre-treatments-cum-processing impact and food formulation potential of faba bean (Vicia faba L.): A comprehensive review. LWT-Food Science and Technology, 138, 110796.
Revilla, I. (2015). Impact of thermal processing on faba bean (Vicia faba) composition. In V. Preedy (Ed.), Processing and impact on active components in food (pp. 337–343). Elsevier.
Roberts, P. B. (2014). Food irradiation is safe: Half a century of studies. Radiation Physics and Chemistry, 105, 78–82.
Rosa-Sibakov, N., Re, M., Karsma, A., Laitila, A., & Nordlund, E. (2018). Phytic acid reduction by bioprocessing as a tool to improve the in vitro digestibility of faba bean protein. Journal of Agricultural and Food Chemistry, 66(40), 10394–10399.
Sharma, A., & Sehgal, S. (1992). Effect of processing and cooking on the antinutritional factors of faba bean (Vicia faba). Food Chemistry, 43(5), 383–385.
Siah, S., Konczak, I., Wood, J. A., Agboola, S., & Blanchard, C. L. (2014). Effects of roasting on phenolic composition and in vitro antioxidant capacity of Australian grown faba beans (Vicia faba L.). Plant Foods for Human Nutrition, 69(1), 85–91.
Singh, A. K., Bharati, R., Ch, N., & Pedpati, A. (2013). An assessment of faba bean (Vicia faba L.) current status and future prospect. African Journal of Agricultural Research, 8(50), 6634–6641.
Toklu, F., Sen, G. D., Karaköy, T., & Özkan, H. (2021). Bioactives and nutraceuticals in food legumes: Nutritional perspective. In D. Sen Gupta, S. Gupta, & J. Kumar (Eds.), Breeding for enhanced nutrition and bio-active compounds in food legumes (pp. 229–245). Springer.
Torres, A., Frias, J., Granito, M., & Vidal-Valverde, C. (2007). Germinated Cajanus cajan seeds as ingredients in pasta products: Chemical, biological and sensory evaluation. Food Chemistry, 101(1), 202–211.
Urbano, G., Lopez-Jurado, M., Fernandez, M., Moreu, M.-C., Porres-Foulquie, J., Frias, J., & Vidal-Valverde, C. (1999). Ca and P bioavailability of processed lentils as affected by dietary fiber and phytic acid content. Nutrition Research, 19(1), 49–64.
Van Boekel, M., Fogliano, V., Pellegrini, N., Stanton, C., Scholz, G., Lalljie, S., Somoza, V., Knorr, D., Jasti, P. R., & Eisenbrand, G. (2010). A review on the beneficial aspects of food processing. Molecular Nutrition & Food Research, 54(9), 1215–1247.
Van der Poel, A., Gravendeel, S., & Boer, H. (1991). Effect of different processing methods on tannin content and in vitro protein digestibility of faba bean (Vicia faba L.). Animal Feed Science and Technology, 33(1–2), 49–58.
Verni, M., Wang, C., Montemurro, M., De Angelis, M., Katina, K., Rizzello, C. G., & Coda, R. (2017). Exploring the microbiota of faba bean: Functional characterization of lactic acid bacteria. Frontiers in Microbiology, 8, 2461.
Vidal-Valverde, C., Frias, J., Sotomayor, C., Diaz-Pollan, C., Fernandez, M., & Urbano, G. (1998). Nutrients and antinutritional factors in faba beans as affected by processing. European Food Research and Technology, 207(2), 140–145.
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2022 The Author(s), under exclusive license to Springer Nature Switzerland AG
About this chapter
Cite this chapter
Oyeyinka, A.T., Adebo, O.A., Kesa, H. (2022). Effect of Processing on the Nutrients and Anti-nutrients Composition of Faba-Bean. In: Punia Bangar, S., Bala Dhull, S. (eds) Faba Bean: Chemistry, Properties and Functionality. Springer, Cham. https://doi.org/10.1007/978-3-031-14587-2_7
Download citation
DOI: https://doi.org/10.1007/978-3-031-14587-2_7
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-031-14586-5
Online ISBN: 978-3-031-14587-2
eBook Packages: Biomedical and Life SciencesBiomedical and Life Sciences (R0)