EFFECT OF FERMENTATION OF FABA BEAN (Vicia faba) ON ITS NUTRITIVE AND SENSORY PROPERTIES

Abstract

Evaluation the effect of using different microbial strains in the fermentation of Faba Bean on its nutritive value and consumer acceptance was performed. Fermentation of processed Faba Bean (autoclaved and non autoclaved) with lactobacillus acidophilus (LAB), Bacillus Subtilis (B.subtilis) and Saccharomyces cerevisiea (Yeast) were performed for 44 hrs after which analysis of chemical composition and anti-nutritional factors were performed to estimate the major differences before and after fermentation process. The result showed marked decrease in the pH of the fermented product accompanied by slight changes in the amino acids pattern. Marked reduction of antinutritional factors was obtained after fermentation especially in phytic acid. Estimation of True Digestibility (T.D), Biological Value (B.V) and Net Protein Utilization (N.P.U) were performed in a biology trial using Albino rats. Results revealed that, soaked and cooked Faba Bean fermented with B. Subtilis showed the greatest T.D, B.V and N.P.U. By applying panel test to estimate the palatability of the fermented Faba Bean, results showed that, there was no significant difference between all fermented products. MATERIALS AND METHODS  Dry Faba Bean (Vicia faba

The Role of the Anabolic Properties of Plant- versus Animal-Based Protein Sources in Supporting Muscle Mass Maintenance: A Critical Review

“…In this work, body protein retention was 7% higher in young rats fed fermented faba bean–dairy gels containing whey proteins than in fermented faba bean gels made without whey proteins [120]. Furthermore, we observed higher whole-body protein retention in young rats fed the dairy gels enriched with 50% faba bean proteins than the retention observed by El-Moghazy et al [121] in rats fed fermented faba bean proteins alone. Further research is needed to test the ability of this faba bean–dairy mixed gel to stimulate postprandial muscle protein synthesis and thereby support muscle mass in older subjects.…”

Performance, Serum Biochemical and Immunological Parameters, and Digestive Enzyme and Intestinal Barrier-Related Gene Expression of Broiler Chickens Fed Fermented Fava Bean By-Products as a Substitute for Conventional Feed

“…The improvement effect of FFB on growth performance of broilers may be attributed to the lowering of ANFs in legumes after fermentation and increasing nutrient absorption and utilization (49). Similar studies have shown that microbial fermentation is an efficient process to eliminate ANFs and tannins in legume feed, thereby enhancing the nutritional quality and improving the performance of broilers (50). With fermentation, fava bean oligosaccharides and NSPs become more available for cecal microbes that facilitate their digestion (51).…”