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Comparative study of physicochemical and functional properties of soaked, germinated and pressure cooked Faba bean

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Abstract

Faba bean flours (germinated, soaked, cooked and raw) were evaluated for physiochemical and functional properties. The flour samples exhibited considerable amounts of carbohydrates (58.79–66.19 g/100 g) and proteins (21.9–29.1 g/100 g). Soaked faba bean (SFB) (29.1 g/100 g) and raw faba bean (RFB) (25.70 g/100 g) flour contained significantly higher amount of protein than germinated faba bean (GFB) and pressure cooked faba bean (PCFB). The physicochemical and functional composition of GFB and PCFB were improved compare to raw flour. Physical and functional properties such as water absorption index (2.97 g/g) and foaming stability (140.13 mL/100 mL) were increased by germination. The functional properties of pressure-cooked faba bean such as water solubility index (2.12 g/100 g) and water absorption capacity (2.02 g/g) were higher than other flour samples. The microstructure of legume flour samples explained that the starch granules of raw flours were smooth, oval and granular structure whereas soaked, germinated and cooked flours showed damaged starch granules. The effect of soaking, germination and pressure-cooking demonstrated significant variations in functionals characteristics of faba bean flour. Therefore, various processing conditions can be combined to obtain the desired characteristics in faba bean-based food products.

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Data availability

Data available on request from authors.

Abbreviations

RFB:

Raw faba bean

SFB:

Soaked faba bean

GFB:

Germinated faba bean

PCFB:

Pressure cooked faba bean

WAI:

Water absorption index

WSI:

Water solubility index

WAC:

Water absorption capacity

OAC:

Oil absorption capacity

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Authors and Affiliations

  1. Department of Food, Agriculture and Bioresources, Asian Institute of Technology, Khlong Nueng, 12120, Pathum Thani, Thailand

    Simmi Ranjan Kumar & Anil Kumar Anal

  2. School of Life Sciences, Forman Christian College (A Chartered University), Lahore, 54600, Pakistan

    Muhammad Bilal Sadiq

Authors
  1. Simmi Ranjan Kumar
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  2. Muhammad Bilal Sadiq
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  3. Anil Kumar Anal
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Contributions

Dr. SRK performed all the experiments and compiled the data. Dr. AKA supervised the project and helped in writing manuscript. Dr. MBS helped in experimental design, data analysis and manuscript drafting.

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Correspondence to Anil Kumar Anal.

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Kumar, S.R., Sadiq, M.B. & Anal, A.K. Comparative study of physicochemical and functional properties of soaked, germinated and pressure cooked Faba bean. J Food Sci Technol 59, 257–267 (2022). https://doi.org/10.1007/s13197-021-05010-x

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  • DOI: https://doi.org/10.1007/s13197-021-05010-x

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